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.
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.