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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?

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up vote 14 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.

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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

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