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I whipped some cream with soft peaks and put it in the fridge. A few days most of it has collapsed and is liquid. Can I re-whip it effectively without adding more cream?

Michael Hoffman
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2 Answers2

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If you try to re-whip the cream now, it'll likely turn into butter, not whipped cream. The initial whipping process has already caused the fat in the cream to coalesce; further whipping now will complete that process, similar to if you had over-whipped the cream in the first place.

Sneftel
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Sneftel answered the question you asked, but to answer a corollary question: you can prevent this from happening by using a stabilizer (also called a cream stiffener). One you can get is by Dr. Oetker and is called Whip It (or Sahnesteif). There are a few other alternatives as well.

Tristan
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