Things to Do With Over-Whipped Whipped Cream


Whipping cream changes the cream from a liquid to a fluffy mass of bubbles. Each bubble is surrounded by fat, which holds the air in the bubble in place. That's why whipped milk will froth up but the bubbles will soon disappear. There isn't enough fat in the milk to stabilize the bubbles. Whipping cream is the basis for rich sauces, and when sweetened, as a topping or ingredients for desserts.


  • Over-whipped unsweetened whipping cream separates out into butter and a liquid. The butter will taste like unsalted butter, unless you've added salt to the cream. Use the resulting over-whipped cream as you would butter.


  • The liquid left over after the cream has been whipped into butter is called buttermilk. It has a pleasantly sour or tangy taste. Don't confuse the sour taste with sour milk, which is milk that has gone bad. Buttermilk isn't in favor as a beverage as it once was. The tangy flavor is refreshing. If you don't want to drink it, use it when you bake as a replacement for plain milk.


  • Frosting recipes based on confectionery sugar call for both butter and sugar. Use the sweetened butter resulting from over-whipped sweetened whipping cream for the butter in a one-to-one ratio. In other words, if the recipe calls for 4 tbsp. of butter, use 4 tbsp. of the whipping cream.


  • Combine the over-whipped sweetened cream with mashed strawberries, blueberries or raspberries and spread on toast or muffins. Make a peanut butter sandwich with the cream. Use the cream to melt over hot biscuits instead of honey.

Beauty Treatments

  • Spread the whipped cream over your freshly cleaned face as a moisturizing facial. Let it set for 15 minutes then pat off the excess. This works best right before bedtime. Combine the cream with sea salt and use it as a body scrub. Because the liquid has been removed from the cream, the salt won't dissolve in the butter as it would in the cream before it was whipped. Keep the mixture refrigerated, and it will last up to a week or so.

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