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What to do with overwhipped cream & egg mixture

haiku. | Mar 27, 201701:49 AM

As per subject. DH was helping me in the kitchen yesterday. I gave him 200ml double cream and 2 eggs with instructions to whip them up. He used the immersion blender, as it was already out (and it's a new one, which he hasn't quite realised blends faster if you press down harder on the relevant button...). A little while later, he announced that it was getting thicker and had chunks despite him continuing to mix it. It looks like a bit more blending and we would have butter.

What can I do with this mixture now? I made another egg/cream mix to replace this batch last night. Can I use it as is in a quiche, perhaps? Will the changed texture of the cream mean it will lead to a very oily finished product?

If it were just cream, I'd keep going till we have butter, but I'm assuming the eggs in there will mean it won't work well as butter.

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