Curdled cream

  • 1 Make sure that the ingredients for the cream have the same temperature – preferably room temperature. Use good quality butter, not margarine. Below you will 3 tips on how to save curdled cream:
  • 2 Pour the curdled mass into a heat-resistant bowl and place it over a saucepan with boiling water. Stir the cream until it has a homogeneous consistency. Cool down in the fridge.
  • 3 Add approx. 3-4 tablespoons of boiling water to the curdled mixture, stirring it all the time. Add water at short intervals.
  • 4 In a separate bowl, mix about 1/4 of a butter cube. Gradually add the curdled cream to the butter, stirring it all the time.