Sometimes I over-whip my cream. Does anyone have strategies for saving over-whipped cream? I've heard something about folding in fresh cream, but I've never tried it.
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Pegeen is a trusted home cook.
Here's Nancy Silverton's tip on saving the cream from her recipe here, "Nancy Silverton's Whipped Cream"
"Note: Salvaging extremely overwhipped cream can be done. You must add up to 1/4 cup of cold whipping cream and work it in, stirring with a rubber spatula to restore the proper consistency."
Or you can keep going and make butter.
Mrs. Larkin... I love that.
"Many good inventions were first viewed as mistakes." Not sure of the author but it was someone from the 1800s and so not a Food52 contributor.
...not that butter wasn't invented before the 1800s :-)
I agree with Mrs. L. If you haven't already added sugar and/or vanilla the road to butter is easy and delicious.
Even with sugar/vanilla, the butter could be great for baking.
I would go the butter route.
Just lower the speed and add a little bit of cream! Saves it every time.
Low effort—but it doesn't look that way!
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