Heavy Whipping Cream Over Whipped

Richard Fl · June 2014

Had a pint and half of heavy whipping cream in my Kitchen Aid with the whip and the goal was whipping cream for the top of my tres leche cake. As it was approaching whipping cream status the phone rang and when I got back the texture was chuncks of whipping cream and some liquid.
Was I on my way to butter or mozzerrella cheese? Will redo the project tomorrow and keep a closer eye on it.
TIA

DMW · June 2014

You were on the way to butter, the liquid was buttermilk. Love me some homemade butter.

NPHuskerFL · June 2014

This thread could be going in a whole different direction per the title. Just sayin' ;-)

Richard Fl · June 2014

Should I continue to whip and if so for how much longer?. I am definately past the whipping cream stage.

DMW · June 2014

Yes, continue to whip until it starts to get solid. Then squeeze out all the liquid from the solid and you have butter. Add a bit of salt (careful easy to oversalt), or don't add salt. Here's a great howto.

http://www.thehungrymouse.com/2010/03/22/homemade-butter/

nolaegghead · June 2014

I'm not a baker but I think you have to keep it cold, and I don't think there's any going back to the emulsified form.

NPHuskerFL · June 2014

Ok I'm to inebriated to read this without giggling like a school girl. ;-)

Richard Fl · June 2014

NPHuskerFL said:

Ok I'm to inebriated to read this without giggling like a school girl. ;-)

I am going to join you and have another single malt scotch and worry about it in the AM.