From sauces to a whipped topping, cream is an integral part of many kitchens. Taken from the top layer of milk, it has a high fat content which gives it a smooth texture and silky taste. There are a variety of creams, from whipping to fraiche; however, if over-beaten, they can all curdle -- something which every cook, from beginner to expert, tries to avoid. If it does happen, though, a quick and simple fix can be used so the precious substance does not have to be discarded.
Remove the cream from the refrigerator and allow it to come to room temperature.
Beat the cream gently with a whisk until it becomes smooth and the curdles are gone.
Add 2 tbsp cold water evenly over the top of the milk, if it still does not become smooth by only whisking. Whisk the water in until the cream becomes smooth again.
Pour 1/2 cup fresh cream in to a small saucepan. Place it on the stove and turn the burner to medium.
Whisk the cream, not allowing it to come to a simmer, until it is reduced by one-third. Allow it to cool to room temperature.
Whisk the reduced cream into the curdled cream. Combine them together until they are smooth.
If the cream is still curdled after adding more, throw it out and start again.
Do not try to revive cream that curdled due to being too old, as this indicates it went bad.