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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8 Comments

Gabriella July 8, 2013
Just lower the speed and add a little bit of cream! Saves it every time.
 
lizzyinthekitchen July 8, 2013
I would go the butter route.
 
susan G. July 8, 2013
Even with sugar/vanilla, the butter could be great for baking.
 
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.
 
Pegeen July 8, 2013
...not that butter wasn't invented before the 1800s :-)
 
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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mrslarkin July 8, 2013
Or you can keep going and make butter.
 
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/14500-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."
 
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