Whipped Cream Curdles Before it Thickens
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.
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Also, it is frustrating, but white chocolate can be much different with each batch. I had a little dessert business and made a mocha torte with 3 different mousses layered. It worked beautifully for 2 years. I had so much trouble with the white layer all of a sudden that I scrapped the dessert completely.
Are you gently folding the whipped cream into the melted and cooled chocolate?
I melted the white chocolate with a bit of cream, mixed until smooth, chilled it, then added more cream and tried to whip.
Mine was more of a mousse, but here's Alice Medrich's version of a whipped ganache like you are describing. Maybe you'll see something in hers that will help.
https://food52.com/recipes/26463-white-chocolate-whipped-cream