I'm making whipped cream with white chocolate. Melted, cooled white chocolate + heavy whipping cream + vanilla extract + powdered sugar + a pinch of salt. Worked fine last weekend, but now I'm having troubles. It's slightly thickened (like thick cream, but not close to soft peaks), but curdled. I tried adding more cream and refrigerating it before whipping it more (in both cases), but neither helped.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)