Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise.

Is there a similar way to rescue whipped cream that has been whipped too long?

share|improve this question
add comment

1 Answer

up vote 12 down vote accepted

I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream.

share|improve this answer
    
Can you use that butter for a recipe that calls for butter? –  user20132 Sep 10 '13 at 19:17
    
@debbie Sure, if you actually properly churn it all the way into butter. But that does take a good bit of work! –  Jefromi Sep 10 '13 at 19:30
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.