Quart of whipping cream froze in our garage frig. It is now no longer frozen. Looking in the top of the carton I see white solid stuff that resembles ricotta and tastes like cream but is grainy. I am assuming that there is is liquid below this and that the fat has separated from the liquid. I would guess this is the equivalent of butter but it is grainy. I hate to throw it away. Could I resuspend the fat in the liquid using a blender, or simply discard the liquid and use the fat in place of butter? Any bright ideas about what to do with this stuff?