Can I re-whip whipped cream?
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?
Best Answer
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.
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Quick Answer about "Can I re-whip whipped cream?"
Most batches of overwhipped cream can be saved using this easy trick: With the mixer running at low speed, slowly drizzle cold, unwhipped heavy cream into the mixing bowl. Keep adding cream until the broken whipped cream regains its fluffy texture.Can you whip whipping cream twice?
You eventually end up with butter. This is at the heart of why you cannot rewhip whipped cream or overwhip it for that matter. And don't try adding more cream in your vain attempt. It won't work.How do you fix runny whipped cream?
One method would be to mix in some new, unwhipped cream and slowly whip it. This new cream should add enough to get back to the desired texture. Another option, especially if more sweetness is desired, is to add some powdered sugar in and slowly mix.Can you whip already whipped cream?
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.How do you make whipped cream thick again?
You can use cornstarch to help thicken and stabilize your whipped cream. This is a very common and easy way of thickening and stabilizing your whipped cream to keep it from turning into a melty mess. The cornstarch can leave a slightly gritty texture to the whipped cream though.HOW TO REUSE REMNANT WHIPPED CREAM!
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Answer 2
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.
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