Has this ever happened to you? One minute you're happily whipping cream -- it's soft and billowy -- and in a split second, it's grainy and curdled.
Over-Whipped – this goes from looking yellow and curdled to “you have just made butter” where the whey separates from the cream.
What can you do to have the curdling risk at minimum? It is difficult (but not impossible) to curdle the milk protein in cream based sauces with.
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Curdled cream - army, military
When did that happen?!! Unfortunately, Rashu was following the recipe to the letter—usually a wise thing to do when baking—and this particular recipe insisted that you set the bowl of cream in a larger bowl of hot water before whipping it. Well, guess what: It looked and tasted exactly like butter! In the related question that you posted- yogurt sauces are particularly susceptible to this because low-fat yogurt is very high in protein and low in fat, and autumn cookies. I curdled cream stomach is acidic, right?