Salvaging Over-Whipped Cream

See the step-by-step instructions below for whipping cream to the proper consistency. To make 2 cups of whipped cream: Use 1 cup of heavy cream.

• Chill the mixing bowl and beaters in the freezer. Be sure bowl is big enough to hold the cream once whipped. Cream will double in volume. Place the mixing bowl in a larger bowl of ice water.
• Add 1 cup of heavy cream in the chilled mixing bowl; beat with a mixer for 20 to 30 seconds on low until bubbles begin to form.
• Increase mixer speed to medium and beat until the cream begins to thicken and the beaters show a slight trail in the cream.
• Increase mixer speed to high and beat until the cream begins to thicken and puff up. Just before it gets to the soft peak stage slowly add 2 tablespoons of sugar and any flavoring desired off to the side of the bowl, continue beating.
• Continue to beat the cream until it forms a soft or stiff peak. This will depend on how you are going to use the whipped cream. If you are going to fold it into another mixture, only beat the cream to a soft peak. If you are using as a topping, garnish or decoration, beat to a stiff peak.
• For a soft peak, beat until a soft curved peak forms when pulling the beaters straight up out of the mixture.
• For a stiffer peak, continue to beat at high speed for 20 to 30 seconds. To check for stiff peaks, pull the beaters straight up out of the whipped cream. The peak should hold its shape and stick tightly to the beaters.
• Note: DO NOT over whip the cream. Once it forms stiff peaks, stop beating. If the cream is over whipped it will start to separate and curdle.

See our information on Whipping Cream for more details on how to create the perfect whipped cream for your recipe.