Over-whipping light cream causes the oil and water to separate, like tofu dregs. At the very least, it's unlikely that you'll be able to use it to continue laminating flowers. It's in such a state that it can't be used on cake tops and looks rough.

Remedy

1., continue to beat it for 5 minutes to let it beat out the water, and then sieve it into butter.

2., melt it under water or microwave, etc., put it in the refrigerator overnight, and then add ice water the next day, it is best to beat the container also ice for a few minutes, and then beat it.

Warm tips: the reason for the separation of oil and water is not added ice water, the next time you want to whip light cream, first ice the whipping container for ten minutes or add ice water, light cream should also be the first day of ice, it will not whip into tofu crumbs.

Light cream generally refers to the animal cream that can be whipped for laminating, the fat content is generally in the 30% to 36%, whipped into a solid form is the cake above the decorative cream.

Relatively healthier than vegetable cream, animal light cream itself does not contain sugar, so add sugar when whipping. The usage is basically the same as vegetable cream, but the melting point is a little lower than vegetable cream, which can be used to make cream cake, ice cream, mousse cake, tiramisu, etc. If you add some when making bread, it will also make the bread more fluffy.

Baidu Encyclopedia_Light Cream