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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1 Answer
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.
answered May 24, 2011 at 16:06
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Can you use that butter for a recipe that calls for butter?– user20132Sep 10, 2013 at 19:17
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@debbie Sure, if you actually properly churn it all the way into butter. But that does take a good bit of work!– Cascabel ♦Sep 10, 2013 at 19:30