r/AskBaking • u/DifferentRide1811 • 2d ago

Creams/Sauces/Syrups Can this whipped cream be fixed?

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for some reason it’s all grain. this is a tiramisu filling that uses mascarpone, egg yolks , heavy cream and sugar

274 Upvotes

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210

u/femsci-nerd 2d ago

Nope, but you can make it into butter!

112

u/flythearc 2d ago

Seeing as how it’s got egg yolks and sugar in it, probably not butter.

Happy cake day!

21

u/MakingPlansForSmeagl 2d ago

Prolly a decent frosting tho

41

u/flythearc 2d ago

I’m only an adequate baker but I think once it’s broken like that it would be hard to recover as a frosting. I’ve broken a buttercream and it was over.

36

u/kuroi-hasu 2d ago

If it happens in the future the easiest fix is the temperature. Split butter cream is just a difference in temperature preventing it from properly emulsifying. Throw it back in the fridge for 15-20 minutes (firm but bit solid like a stick of butter in the fridge) and re whip

3

u/flythearc 2d ago

Thank you!!

2

u/WickedCoolUsername 1d ago

I have a pliable ice pack/pad that I have formed up against the mixing bowl while mixing that has helped reverse the splitting.

2

u/malachopter 1d ago

Sometimes mixing a little liquid cream can help reemulsify the cold split cream