How to rescue clumpy whipped cream

It has probably happened to you too. The cream you have made hundred times – a perfect whipped cream, but this time it turned clumpy. You are in a hurry and you cannot do another one because you do not have any ingredients. Swearing will not help so, the only option is to save it somehow. There are few options.

Whip again

• Heat the clumpy cream above steam and whip again until smooth. Let it cool, whip again and you have a good whipped cream again.

This is an advice you will find in every old cookbook and it usually works. It mainly works for a whipped cream that curdled because not all ingredients were at the same temperature.This works for all creams but mainly for butter creams.

Microwave to the rescue

• Heat cream in a microwave and whip again.

This modern advice works in the same way as the one given above, but you must not overheat the cream. Heat it several times in shorter intervals .

Photo: Pixabay

Butter works too

• Whip a small piece of butter with a little sugar and keep adding the clotted cream, spoon by spoon.

This method is quite reliable and there is no risk that you overheat the cream, but it is a bit time-consuming. It works mainly when you whisked in too many liquid ingredients such as rum, coffee, etc.

• Melt a small piece of butter or 100% fat and stir it into cream. The butter or fat must be warm, not hot.

It works in the same way as heating the cream over steam or in a microwave. The warm fat heats up the cream and it comes together again.

Mascarpone cream

• If your mascarpone cream has curdled, heating it again will help but you need to whip the cream again for a long time before it comes together.

How to make cream properly

To minimize the occurrence of these accidents, let us summarize what mistakes you should avoid when making a cream:

• Use high-quality ingredients. This mainly applies to butter and curd cheese.

Buy butter with the highest percentage of milk fat. It should be at least 82%. Too much liquid is usually the problem that makes cream go lumpy. Buy curd cheese wrapped in a tin foil because those sold in containers are usually too runny. Do not use mixed fats or margarines as these contain higher amount of water and the taste is not good.

• All ingredients must be at the same temperature, preferably room temperature.

Yes, this is important. Take butter, curd cheese or mascarpone out of the refrigerator few hours before making a cream. If you want to add a pudding, cook it few hours in advance, let it cool in a water bath and stir occasionally to keep it smooth. You do not want it with a crust. Cover it with a surround wrap and let it cool down to room temperature. The same applies if you adding other ingredients to the cream such as sugar, nuts, rum, coffee, etc.

• Add other ingredients in small amounts and whip in thoroughly.

Make a fluffy foam using butter and sugar and add pudding, flour or curd cheese in small portions. Add flavouring drop by drop. That includes alcohol, essence or coffee.

Source: https://www.kupi.cz/magazin/clanek/10942-jak-zachranit-srazeny-krem-s-temito-tipy-se-vam-dorty-a-cukrovi-vzdy-povedou-na-jednicku, https://zorka.estranky.cz/clanky/rady/jak-napravit-srazeny-krem.html

Preview photo: Pixabay