I don't know why, but every time, no matter how careful I am to just skim the very top of the cream... it never works to make whipped cream or butter with our raw cream! My friend has no trouble putting the kitchenaid on high and making butter but I never end up with more than a half whipped mess... even though our cows are primarily Jersey = very creamy!
Every other recipe works fine ie: ice cream, custards, etc. when heating the cream...
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)