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 Post subject: Separated my heavy cream, RATS!
PostPosted: Mon Jul 29, 2013 5:06 pm 
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Joined: Sun Feb 26, 2012 1:51 am
Posts: 121
I have a half pint of heavy whipping cream (36% milk fat) that I put in the freezer to chill, but I left it too long and it froze. Now thawed, the milk fat and liquid have separated. How can I get it back to the "cream" state? Can I heat it to 180 F while whisking to re-emulsify everything?
Is it a goner?

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 Post subject: Re: Separated my heavy cream, RATS!
PostPosted: Mon Jul 29, 2013 10:36 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Tuna,

According to both the Seattle Times and David Lebovitz, you can simply vigorously shake it, and it should re-integrate.

http://seattletimes.com/html/foodwine/2 ... qanda.html

http://www.davidlebovitz.com/2012/10/ca ... -whipping/

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 Post subject: Re: Separated my heavy cream, RATS!
PostPosted: Tue Jul 30, 2013 12:54 am 
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Joined: Sun Feb 26, 2012 1:51 am
Posts: 121
Seattle Times are lairs!
Remember as a kid (3rd grade??), we'd put whole milk into a jar and vigorously shake it?
We got little specks of butter.
Shaking is CHURNING, and churning separates the two.

Then again, I may have shaken it too much.
"Oh No! It's Darma!"

So here's what I did;
1) Double boiler, very lumpy cream, heat while gently whisking/stirring.
2) Monitored temp to 170 (emulating process for ice cream)
3) Heat off, cover, let cool.
(HOPE this re-homogenizes the cream so I can make whipped cream for Ambrosia)
Results: Butter and buttermilk separation even worse than before -- aka: FAILURE :(

PLAN B:
1) Let wounded cream cool to room temp, chill in 'fridge 20 min.
2) Fit my One Horsepower stand mixer with wire whisk.
3) Chill the whisk and bowl with ice cubes and water.
4) Whip the cream into butter and buttermilk.

Used the butter for browning onions, mushrooms for tonight's dinner.
Fortunately, this was only about 6 fluid ounces, so no loss but fun to experiment.
DONE.

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