Recipe Rescue – Overwhipped Cream

Recipe rescue - Overwhipped cream

It only takes beating your cream for a few seconds too long to leave it less light and fluffy, more dense and clumpy. If this happens, try gently stirring some cold milk into the cream, a spoonful at a time, until it softens, but still holds its shape.

If you really have overwhipped it, you can always keep whisking until the cream separates into butter and buttermilk. The buttermilk can be drained off and used for cakes, just add a squeeze of lemon.

To prevent over-whipping next time, avoid stepping away from your mixer while it’s whisking so you can keep an eye on things - it takes less time to get perfectly silky whipped cream than you may think!

Also, don’t get the cream out of the fridge until you’re ready to use it, and if you plan to make it in advance, remember that whipped cream will continue to thicken as it stands.