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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)