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My mascarpone whipped cream curdled. Can it be saved?

I whipped some mascarpone (at room temp) and heavy cream (cold) together and it went from being creamy to curdled in the blink of an eye. I whipped it at high speed for a long time, hoping it would get creamy again, but now it looks like cottage cheese, with a lot of extra liquid. What did I do wrong? Can it be salvaged, somehow?

asked by Madhuja almost 4 years ago
9 answers 40018 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

I had that happen before and I added more unwhipped cream and whisked it in and it came together (uncurdled).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

However, yours sounds like it may be more curdled than mine.

90310a42 c359 4207 83df 71f62f648224  aysegul sanford
added over 3 years ago

Yes it can be. It happened to me yesterday and I was able to salvage it.
I was trying to make a Mascarpone Whipped Cream as a frosting for a Dark Chocolate Waffle Cake I was working on. The ingredients I used were mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. I failed to make sure that the heavy cream and mascarpone cheese were at room temperature. In less than a minute after I started whipping the mixture, it curdled.
I was panicked at first but was relieved after this method worked.

Here is what I learned from this experience:
1. Mascarpone cheese can be very prone to curdling, if the temperature of the other ingredient (like in my case), heavy cream, is different than the cheese itself. That is exactly why, when working with mascarpone cheese all ingredients should be in room temperature.
2. To prevent curdling, it is best to whip the cheese first, and then slowly add the heavy cream, sugar, and vanilla extract.
3. To salvage it:Using the double boiler method, gently heat the curdled mixture while constantly whipping it, until all lumps are gone and it is smooth. This happens pretty quickly. So do not over heat. Allow it to come to room temperature and whip it using a mixer.
Hope this helps...
You can read more and get my Mascarpone Whipped Cream recipe here if you want.

71370dd3 738b 4982 bb91 1af22bd2c331  2 waffle cake 9817

5e85e092 a97e 4d88 a481 f43bf483c917  fb avatar
added over 1 year ago

I had this problem when I was making the cream part for tiramisu. I panicked for a little and I thought to use the immersion blender to fix it and it worked!

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

The immersion blender...miracle appliance. :)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 12 months ago

Just want to say thanks for the tip! You saved my tiramisu. Though instead of double boiler, I microwave at 50% power at 15 s increment until there is no lumps, and stir it in between microwaving.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 5 days ago

life saver...Thankyou ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

I was prepping my mascarpone cheese and I was rushing myself to prepare my tiramisu that it curdled up on me. I tried looking it up on different sites and I could it not find the solution to the issue but frustration. I microwaved the bowl with the mascarpone mixture for less than a minute, whipped it and placed it in the freezer for 10-15 minutes. After cooling, I whipped it again and it worked like no mishap has ever happened. proceeded with blending it with my heavy cream mixture. Viola!! My tiramisu is refrigerated for several hours then dessert will be served in no time. Hope this would help :-)

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