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Oct 24, 2010 07:42 PM

Whipped Cream Lime Disaster

I recently tried to whip up some heavy cream with some lime zest - it foamed, but it never whipped up. Then I tried adding some confectioner's sugar to stabilize it. It fell completely flat. Then I tried (very foolishly) to add some butter in there and maybe make it into a buttercream. Not so much.

I ended up adding sugar and freezing it - hoping it turn into a nice ice cream - but it's clumpy and not at all appetizing.

Is there ANY way I can save this? I was thinking of throwing it in the blender, pureeing it and then mixing some egg yolk and more lime juice - then pouring it into a tart shell to make a tart. Do you think this is possible? And if so, how can I do this?

Help!! I'm determined to do something with this!

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  1. my concern about using it in a custard is the butter you added to the cream...but i wonder if you could fold it into a cheesecake filling...?

    4 Replies
    1. re: goodhealthgourmet

      Exactly, that as well. I would just start over, too many variables in this now to try to fix it or turn it inot something else. Sometimes it's not worth throwing good food after bad, to paraphrase the expression.

      1. re: goodhealthgourmet

        It was only a tiny bit of butter - probably an 1/8 of a cup in a large vat of cream... Cheesecake? Hmmmmmm. Suggestions?

        1. re: freelancer

          definitely a NY-style cheesecake as the recipes often call for heavy cream or sour cream. and you don't necessarily have to make a cake with it, you can make cheesecake bars too. whichever way you go, you'll definitely have to adjust (or even omit) the sugar depending on how much you added to the cream already.

          check out these recipes & see if anything appeals to you:

          1. re: goodhealthgourmet

            Thanks for those links! I'm going to try to salvage it. Zesting is just such a pain in the arse and I was doing it on the fly, trying to make some frosting for my lime blackberry cupcakes. So of course, it was extremely frustrating when it didn't work. This is great, I think I can make it work. Thanks!

      2. Heavy cream, as in 36+% butterfat heavy cream, or 30-35% butterfat whipping cream, NOT the ultrapasteurized stuff, which can be dfficult, at best, to whip? Both are good, heavy cream is better. Chilled bowl, beaters or whip? Not a requirement, but a good idea. Hand whipped or mixer? The lime zest, which I would have added at the end of whipping, and the sugar wouldn't cause the cream to fall. Warm temperatures, overbeating (that turns it into butter) or not using the proper type of cream for whipping causes whipped cream flops, although you can whip skim milk if you're whipping action is fast enough. Sometimes cream just doesn't whip, go figure. Check your label for cream type.

        The clumpy business when your mix was frozen probably came from the addition of the butter.

        Did you have a recipe you were trying or were you just free forming this?

        You can add sugar at the beginning, middle or end of whipping, it doesn't matter. I think if you attempt to put it in the blender, it'll liquify, adding egg yolk requires it to be cooked to thicken for a filling. This whole thing may be a lost cause, but maybe whip some more cream stiffly and fold in a small portion of what you have, provided it's not too thinned out. I can't see how this'll make anything good, though, perhaps it's time to start again.

        9 Replies
        1. re: bushwickgirl

          It was 35% fat whipping cream. I think I've whipped it before but for some reason, it was just foaming, not whipping. I chilled the bowl and beaters. Used a hand mixer.

          I didn't have a recipe - I just wanted to make a whipped cream that tasted limey. I still don't know why it collapsed like that. I used the whisk attachment on my handmixer. But it just didn't whip like it has in the past.

          1. re: freelancer

            i meant to address this issue in my earlier reply. the acid in the lime juice prevented the cream from whipping - you need to whip it first, then gently fold in the lime...and next time i'd suggest using zest instead of juice as it's less likely to break the cream.

                1. re: freelancer

                  my bad, i was focused on the part toward the end where you said you were considering adding "more lime juice" to salvage it.

                  bushwick girl was right about the cream, there's a good chance it was ultra-pasteurized because most are these days. next time check the carton, if it's just pasteurized, it should say HTST; if it's ultra-pasteurized it will say UHT. avoid the UHT because it's pasteurized at a higher temperature which can affect the whipping results.

                  then again, you may have just gotten a bad carton of cream! ;)

              1. re: freelancer

                It was a good idea, flavor-wise, and sometimes cream does just not whip. Was it ultrapasteurized whipping cream? Most whipping cream is now. Try heavy cream next time, almost never fails.
                Anyway, I hope you can work something out with it. Maybe a cheesecake is in your future. I'm just concerned that in case that doesn't work out, you've wasted cream cheese as well, but cheesecakes can be very forgiving. I like the joyofbaking NY style in the link above. Best of luck.

                1. re: bushwickgirl

                  You're probably right, it's not worth saving! And yes, it'll just get more and more costly trying to fix it. I might toss it or I might attempt something. We will see. I'll leave it in the freezer for now!

                  I am not sure if it was unpasteurized or not. I just picked up 33% whipping cream but I don't think we have 'heavy cream' here in Canada? Is there a difference? I always thought they were the same!

                  It's almost 1.5 cups of whipping cream which is a lot so I'll have to see. Maybe I can make some cheesecake squares. A friend's birthday is coming up...maybe these can be a bonus gift!

                  1. re: freelancer

                    Oh, I don't know how heavy cream is referred to in Canada, I believe it's called whipping cream, but the fat content may be different from the US designation. I also don't know if your cream is ultrapasteurized, which is a curse perpetrated by the American Dairy Association or some organization, on the whipped cream seeking public here, and prevents good whipping, as goodhealthgourmet noted in her post. Cream is graded by butterfat content in the US, so heavy cream starts at 36% and whipping cream is between 30-35%. Sounds like you have whipping cream.

                    Leave it in the freezer for now, tomorrow is another day...

                    1. re: freelancer

                      That's ultrapasteurized, not unpasteurized. Superheated cream=low whipping factor=frustration.

              2. Well everyone, thanks for all your help! next time, I will look for the heavy cream!

                So I defrosted the whipped cream disaster, threw it in the food processor to make it smooth. Baked a simple shortbread crust. Mixed 2 packs of cream cheese, some flour, 5 eggs, vanilla extract, and the whipped cream mixture with some toasted coconut. poured it on top of the crust and baked it!

                First batch turned out terrible as I added some olive oil to the crumb mixture. Also burnt the top. Second batch is more decent. You were all right - cheesecake is very forgiving. And I realized making cheesecake is hard though, to achieve perfect texture etc. But this will do. It tastes coconuty with a hint of citrus. It's not super smooth as I overbaked it but hey, it's edible! But again, I did spend more money on cream cheese, making this disaster much pricier than it should have been. Sometimes it's easier to let things go!

                But it was a semi victory for edible high fat cheese cake bars! YEAH!

                Thanks y'all!

                2 Replies
                1. re: freelancer

                  "added some olive oil to the crumb mixture" Ok, what?

                  Glad it ultimately worked out!

                  1. re: bushwickgirl

                    So my first batch, I wasn't sure I measured the correct amount of butter. But had already taken it out of the food processor. So I thought, it might need a bit more oil to bind, right? Well, I only ever have EVOO on hand so I put some in there. Usually I can never taste it but I think that mixed with the oils from the coconut, it was made for a strange smell.

                    Weird, I know!