Method 1: Add whole milk powder.

Add an appropriate amount of whole milk powder to the light cream where the oil and water are separated, and then stir it a few times with a manual egg beater. The oil and water separation will disappear, and the cream and water will be recombined. But this cream will be as thick as mousse paste and can be used to make mousse or ice cream.

Method 2: Heating method.

Put the oil-water separation of the light cream at room temperature, or heat it over low heat to about 40 degrees, then stir it with a manual egg beater for about 3 to 4 minutes to let the butterfat and milk Just recombine it with moisture. Next, you can use the regular method to whip the whipped cream.

Tips to avoid whipping cream into tofu dregs:

1. Refrigeration time

If you put unused whipped cream in the refrigerator, the butterfat and The moisture will be affected, and if you whip it again, it will be very easy for the oil and water to separate and become "tofu dregs". Therefore, it is best not to refrigerate the cream and use it as you go to avoid leaving cream.

2. Whipping method

Many recipes will explain how long and at what speed to whip the cream, but the degree of whipping the cream is related to the temperature and the texture of the cream itself, and cannot be generalized. In the process of making desserts, the most important thing to pay attention to is the state of the cream, so just pay attention to the state of the cream being whipped. Don't blindly follow the recipe, so that the cream is over-whipped and the cream becomes "tofu dregs".