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Jan 13, 2010 07:07 AM

Failed whipped cream, what can I do with it?

I froze a carton of cream. Then tried to whip it once it was defrosted. It failed obviously. The cream separated into watery milk and butter-like stuff. Is this what clotted cream is? Is there anything I can do with the buttery stuff?

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  1. You can cook with it, i.e., use it in cream soup, and put it in coffee. In other words, anything where the fat globules will melt. Add both the globs and the watery stuff to the recipe.
    Clotted cream is something else:

    1. I've never frozen whipping cream so this is off the top of my head: it might work for an ice cream recipe that calls for heating the cream first.

      Or maybe you can use the buttery stuff as butter? Melt a little and see what it does. I wouldn't bake with it, but maybe it will be fine for topping vegetables and starches.

      1. If you drain the whey (watery milk) from the separated cream and whip the remaining butter-like stuff a little further, you will have butter.
        I'm wondering why you froze the cream-serious inquiry.

        1 Reply
        1. re: bushwickgirl

          Thanks all
          I froze it because I had too much and was going away. So thought I'd freeze it and use later.

        2. It is perfectly usable if you freeze it! When it is over whipped like that and starts spliting, that is the process of making butter. Just keep whipping it till the curds of butter stick to the whisk or beaters a little. Drain and rinse well and press together, salt optional. But save the liquid part! That is buttermilk, there are lots of things to do with buttermilk. Like bake bread or buiskets. Feel free to freeze the butter and buttermilk, it wont hurt it.

          1. It will still make a wonderful genache so you could make truffles or a genache frosting. Fact is.... you can use for anything you would use cream for except for whipping.

            1 Reply
            1. re: Hank Hanover

              The OP's cream separated when it was whipped; in other words, it was over whipped. It is now butter and whey. No possibility of ganache with that. Freezing the cream had nothing to do with the cream separating; that was due to the over whipping.

              Ganache is a particular percentage of hot heavy cream poured over finely chopped chocolate and stirred until the chocolate melts, then is either used as an cake glaze or chilled for truffles or whatever.