Oil-water separation may occur if fresh cream is kept in the refrigerator for too long, because the cream content is about 30%. If it is left for too long, the cream will precipitate and float on the upper layer, resulting in oil-water separation. In this case, the cream will not recover and the taste will become worse. In addition, long-term cold storage may also lead to mildew and deterioration of cream, resulting in harmful fungi or bacteria. Therefore, we suggest to use whipped cream as soon as possible after buying it, and keep it according to the preservation method on the package to avoid keeping it in the refrigerator for too long.