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I prefer you use non-dairy whipping creams as they are most stable in Indian weather. Dairy whipping creams are very expensive to source here in India and they are not very stable. Best brand of non-dairy whipping cream are Tropolite and Richs.
Your whipping cream package needs to be stored frozen at all times. When you want to use it, remove it from the freezer and keep it in the refrigerator, 6 to 8 hours prior for thawing.
Make sure the temperature of your whipping cream is always between 1°C to 5°C before whipping. The cold whipping cream is the better it will fluff up.
Always start on low speed while beating the whipping cream so there is even formation of air bubbles. If you beat your whipping cream at very high speed, it leads to formation of large air bubbles that will eventually collapse.
We're basically making a white chocolate ganache by mixing cream and white chocolate together. Make sure to add white chocolate ganache to your whipping cream once it has come down to room temperature.
You can store it in the fridge in an airtight container. It will last for up to 2 to 3 weeks.
If you want to store your whipping cream for months, freeze it in an airtight container. Remove it and keep it at room, temp an hour before use and whip it again if required.