Canned aerosol whipped cream typically contains dairy or non-dairy cream, along with propellant gases to create the foam and maintain its texture. It is important to refrigerate canned aerosol whipped cream after use for both quality and safety reasons:
Quality: Refrigeration helps maintain the whipped cream's texture and stability. When kept cold, the cream remains firm, making it easier to dispense and spread on desserts or beverages.
Shelf Life: Refrigeration extends the shelf life of aerosol whipped cream. Storing it at a cooler temperature slows down the degradation of the cream and the breakdown of the foam structure, ensuring that it remains usable for a longer period.
Bacterial Growth: Whipped cream is a dairy product, and without refrigeration, it becomes susceptible to bacterial growth. Bacteria can multiply rapidly at room temperature, increasing the risk of spoilage and potential foodborne illnesses.
Safety: If the aerosol whipped cream is left unrefrigerated for an extended period, harmful bacteria such as Staphylococcus aureus or Salmonella could potentially grow, leading to food poisoning if consumed.
To ensure the whipped cream's safety and quality, it's best to refrigerate the can after each use. Always check the product's label or manufacturer's instructions for specific storage recommendations, as some specialty aerosol whipped creams might have different storage requirements. If you are unsure about the safety of a particular product, it's better to err on the side of caution and refrigerate it.