How Do I Save my Bienenstich Cream? (Can I Even?)

Hello fellow bakers:

Preliminary announcement: I’m usually a fairly competent baker, but once in a while I messed up something slightly and then do things to correct the original mishap that make everything even worse. This is one of those cases.

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I tried to make the Bienenstich recipe from germanmomkitchen on Instagram. The cake is fine; the cream has gone horribly wrong. My fault. I didn’t have the pudding it called for so used Jell-O vanilla pudding instead. I knew when mixing my cream ingredients that it was going to be too liquid, but I forged ahead, so now I have a soupy mess.

The original recipe was:

2 c milk

1 package vanilla pudding

80g sugar

200g butter

200 ml heavy cream

Make the pudding with milk and sugar, cool down. Beat the soft butter, add the pudding, fold in the whipped cream.

I did:

2 c milk

2/3 of a Jell-O vanilla pudding mix (full package calls for 3 c)

50g sugar

200g butter

200ml heavy cream

I KNOW I messed up. When I realized the pudding was too liquid I tried adding some corn starch (1 tbsp).

I put it in the fridge overnight hoping it would somehow solidify and I’d be able to use it.

Narrator: it didn’t solidify.

This morning, I tried to incorporate more butter into it (80g). It seemed like a good idea. Again, I know I messed up. It got grainy, so I panicked and put everything in the Vitamix. Now the cream looks very smooth. Also even more liquid than before. I put it back in the fridge. Now I’m waiting. I’m reluctant to toss it because butter is sacred. So maybe if no one has any idea I’ll just try to whip some cream and incorporate a tiny bit of my disaster into it so it doesn’t go to waste?

Thank you for any input.