Over whipped double cream

Christmasshopper

I have over whipped a pot of double cream and it has gone like clotted cream and milk. Can I do anything with it?

Pink.

Hi Christmasshopper,

If it's that far gone you probably won't be able to use it as cream. If you keep on whipping you could salvage it as butter.

Have a look at this thread for more details: Making my own butter!

Pink

anniestar

Yes keep whipping and you will have delicious butter. You can use the whey (buttermilk) to make scones.

Christmasshopper

Buttered scones for afternoon tea then girls:beer:

anniestar

Christmasshopper wrote: »

Buttered scones for afternoon tea then girls:beer:

YUM!! Count me in then.

Downsizing__for_sanity

Hi,

I'm really hoping someone can help me with this - I stupidly took my eye off the food mixer when I was whipping double cream to go on top of pavlovas. It started to turn too thick - so I added more cream to try to thin it down - and ended up with a pint and a half of slightly sweet butter and buttermilk!!

Any ideas what to do with it? Otherwise I'll probably end up making a sponge just to fill it with butter icing (if it tastes ok). And the slightly sweet buttermilk - scones maybe? What a waste of all that cream aaargh!! And had to buy emergency squirty cream from Co Op too which is nearly another £2 wasted.

Most of my baking usually turns out well, so I've just been taken down a peg or two by my new Kenwood.:o

DFS

Butterfly_Brain

Why not just make the butter into pats and use it for spreading on bread and toast it will also be freezable
I agree with the buttermilk scones or try buttermilk pancakes

Downsizing__for_sanity

Thanks for your help. No space in the freezer unfortunately - and the butter is sweetened so would have to keep it for brandy butter, cakes etc.

Had a serendipitous (?) occurence as it happened - just after I'd brought the eggs in today, my friend called round and managed to knock the egg basket off the worktop! So 4 eggs smashed. I salvaged them, picked out the shells and used some of the butter and buttermilk to make Nigella's buttermilk cake, a chocolate sponge traybake with choc icing, and am about to make some more icing for the buttermilk cake (if it's cooked in the middle...looks a bit soggy!)

DFS

Paulie'sGirl

Hi all,

I've just had a similar disaster in similar circumstances. I too took my eye off the Kenwood to great my guests while it was whipping cream for my pavolva.

The cream is unsweetened. I've squeezed the buttery bit in muslin to try and get rid of the buttermilk as I understand that this can reduce its life, mostly the butter just came out of the muslin LOL

What else can I do? I'd like to use this as normal butter if possible.

Many thanks in advance,

PGxx

Penelope_Penguin

Paulie'sGirl wrote: »

What else can I do? I'd like to use this as normal butter if possible.

Many thanks in advance,

PGxx

You need to wash the butter to remove all the buttermilk (that can lead to the butter spoiling very quickly). Wrap and chill, and use as butter

zippychick

Hi Downsizing

I've merged this with a similar thread on over whipped double cream. Hope you can sort it out ok!

thanks
Zip