When the cream is out of water, you can add whole milk powder to it, and then beat the cream manually, so that they can be combined again. Or heat the cream to about 40 degrees, and then manually stir it for 4-5 minutes until they fuse again. You can use the conventional method to beat it. How to remedy the water from the beating of cream? The water from the beating of cream is usually sent too far or stored in an environment with too low temperature, resulting in the phenomenon of oil-water separation. Although it is possible to recover the cream from the oil-water separation, it will not completely return to the original state.
The first method is to prepare a bag of whole milk powder, then add whole milk powder to the cream with oil-water separation, and then beat the cream manually, so that the cream and water can be combined again. However, the cream produced by this method is thicker, which is more suitable for making mousse and other foods, and the taste is better.
The second method is to put the cream at room temperature for a while, wait for the temperature to recover slightly, then heat it to about 40 degrees in water, and then manually stir it for about 4-5 minutes to make them fuse again, and then use the conventional method to pass the work.