How to fix cream whipping failure

Cream is an important Western delicacy and is often used in the making of cakes. However, the cream-making process is relatively complicated and requires certain cooking skills. Therefore, home-made cream is not very popular at present. Among them, the whipping process of cream is most prone to problems. Most people will fail to whip cream when making it for the first time. Let’s see how to remedy the failure of whipping cream?

Method 1: Add a small amount of new cream and whip again, using slow speed. How to restore over-whipped cream to its original state. First, beat the egg whites until foamy, then add 1/2 cup of sugar in portions, beating vigorously and quickly after each addition, until the egg whites in the bowl increase in volume to 3-4 times their original volume and become thick.

Method 2:

Ingredients: Tragedy cream that has been separated from water and oil, Method:

1. Heat the butter first, stirring while heating to accelerate the melting of the oil blocks into liquid. Heat until it starts to bubble and remove from heat.

2. When the cream is slightly cool, use a food processor to beat it until the water and oil are blended. Place in a clean, airtight container and refrigerate until completely cooled.

3. After refrigerating for 24 hours, follow the original whipping cream steps and whip it normally.

Method 3: Put the container on the fire, heat it on low heat, stirring while heating. The water and oil that were originally separated will quickly blend together again. I happened to be making a creamy chocolate filling, so I added an equal amount of dark chocolate, heated it until the chocolate was completely melted, then added one-third of butter, stirred it evenly and refrigerated it. If you put it directly into the mold, it will be chocolate that can be eaten directly. If you are making a filling, you can use it when it thickens slightly into a pudding-like consistency.

It should be noted that the room temperature should not be high. If the room temperature cannot be lowered, you can put it on ice water. The stirring speed should be uniform, the stirring direction should be consistent with the rotation direction of the stirrer, and the container used for whipping should not have any grease.