whipcream cracks????

Sarah is a trusted source on General Cooking.

added 9 months ago

It was probably overwhipped - the fridge wouldn't do it. If you go too far with whipped cream you start to make butter.

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Cynthia is a trusted source on Bread/Baking.

added 9 months ago

I agree with Sarah R that it was overwhipped, and then when you refrigerated them, the "leaves" of butter, if you will, firmed up which caused them to contract and your whipped cream to crack. When you're going to ice a cake with whipped cream, stop the whipping just shy of firm peaks. The action of spreading it on a cake will further "whip" it, so it will be just right by the time you finish.

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Droplet added 9 months ago

I raise a hand for overwhipping as well. When you overwhip, you get ever closer to making butter and that involves total separation of the fat globules from the liquid. Another reason for it to crack is moisture: say you decorated it with fresh fruit on top, or you soaked your cake layers with syrup. Upon contact with the whipped cream that syrup will cause it to crack.

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Thank you guys . Im sure now that you all agree with my girl I see I DID overwhip it ,Thanks again feel free to check out our cake page.. :-) this butterfly cake was my Gbabys 1st birthday cake :-)
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