Tips for saving over-whipped cream?

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
Pegeen July 8, 2013

Here's Nancy Silverton's tip on saving the cream from her recipe here, "Nancy Silverton's Whipped Cream"
http://food52.com/recipes...

"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."

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mrslarkin
mrslarkin July 8, 2013

Or you can keep going and make butter.

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Pegeen
Pegeen July 8, 2013

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.

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Pegeen
Pegeen July 8, 2013

...not that butter wasn't invented before the 1800s :-)

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dymnyno
dymnyno July 8, 2013

I agree with Mrs. L. If you haven't already added sugar and/or vanilla the road to butter is easy and delicious.

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susan g
susan g July 8, 2013

Even with sugar/vanilla, the butter could be great for baking.

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lizzyinthekitchen
lizzyinthekitchen July 8, 2013

I would go the butter route.

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Gabriella
Gabriella July 8, 2013

Just lower the speed and add a little bit of cream! Saves it every time.

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