Problembeginnerdraft
Cream turns to butter
Also searched as: cream turns to butter, grainy whipped cream, over-whipped cream
In short: Whipped too long: the fat droplets have stuck together and separated from the liquid.
Picture it
Like a snowball rolled too long until it has become one lump.
What happened in your kitchen?
Question 1
Did the cream come straight from the fridge?
All causes, by frequency
2
- Whipped too long
The fat shells tear and the droplets clump into butter grains.
Next time: Gently fold in a few spoonfuls of liquid cream · Or whip all the way to butter and use it
- Cream too warm
Warm fat is soft and clumps together faster.
Next time: Chill the cream, bowl and whisk
Cream
Making butterSources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Milch, Zucker, Schokolade