Ingredients ?

Wasted cream

Hot water

Ice water

How to save tofu dregs cream ?

Before whipping, it is best for the cream to spend more than 12 hours in the freezer, which will make it easier to whip successfully, and it must be the freezer! The temperature should not be too low or it will cause the oil and water to separate!

Start whipping, normally whipped cream should sit in a tub of ice water outside, however today it was for whipping failure so I didn't add it.

Good whipped cream normally whipped to this level and a bit stiffer is about right, however I needed to keep beating!

Buzzing and continuing to beat, I suddenly realized something was wrong, ah geez! The oil and water are starting to separate! Actually, cream is a certain degree of butter with milk, so over-whipped cream becomes solid separated butter and liquid.

Non-~excuse me, I'm sorry, I can't take a picture of the back of the picture because my cell phone is out of battery, but the steps are very simple and typing is perfectly fine~ Don't beat me up~

Don't panic when you encounter this situation! Continuing to whip the separated cream, the separation of butter and liquid is becoming more and more apparent, and there are two ways to fix it!

The first is to pour out the liquid, leaving only the butter, continue to whip, you can make butter cookies or cranberry cookies, not much different from the finished butter bought in the supermarket to make it.

Second, heat a pot of water, about 60 ° (in fact, the temperature is arbitrary, as long as the heat can make them blend on the line). The tofu dregs of cream in a separate pot into the hot water, with a whisk low gear continue to beat, you will find that the liquid slowly fused, and then put into the freezer, do not be too long, about ten minutes or so to look at a time, the creamy liquid will become slightly thicker and smoother, can be made into ice cream.