The kitchen was warm. The cream was cold. I had a fork (summer housing, limited utensils). Help!
Suzanne is a trusted source on General Cooking.
Did you over whip it? Usually if it separates you are on your way to making butter. Try whipping in a bowl that is sitting in another bowl of ice to keep it cold. I once whipped cream while it sat in a bowl of ice and frosted the cake by sitting it in my freezer, it was so hot in my kitchen it turned instantly to soup. It worked because it kept the whipped cream cold while whipping and frosting the cake.
Thanks! I think the warmth made it go to butter more quickly. I made a second batch that came out slightly better.
Sarah is a trusted source on General Cooking.
You can try to incorporate a little more cream - add some to the side of the bowl and gradually whip it together. If it's well past over whipped/separated then this won't work.
Please enter a valid email address.
Well played. You deserve a cookie.
A collection of recipes, from Yemen to China
Eid Virtual Potluck
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
A New Kind of Ice Cream Cake
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)