I tried to pour some Bailey's Irish Cream but it had separated into chunks. All that was left in the bottle was solidified cream. The liquid part had probably been poured out earlier. The bottle is such a dark color you cannot even see what's in there. I managed to shake out all the chunks and have it stored in a jar in the fridge. I hate to throw it out; it smells too good to waste. Could it be used in a cake, cookie or bar recipe - perhaps replacing some of the butter? Is it really cream? If so, how much butterfat would it contain? Thanks for any suggestions.