Butter flop - ideas for cream!

[debetha]

Tried making cream tonight with 600g double cream. Had a bit of buttermilk after 3 mins on speed 4 with the butterfly but nothing from there - just looks like whipped cream now!
One carton was within a few days of its useby, the other had 3 weeks to go. both out of the fridge.
Any ideas about what I can do from here? was the double cream the problem? And what should I do with the 600ml whipped cream - maybe icecream?
TIA
deb

[achookwoman]

debertha,  I think that you didn't beat it enough.   I would stick it back in and  whip it until it forms into blobs of butter.   Someone else may have other ideas.

[judydawn]

I'd just keep whipping it too debetha, it has to turn into butter sooner or later. I don't think it is the type of cream you have used, maybe one lot was a little too fresh but it should still turn. Times in the recipe books are only a guide so you just keep going until you get what you want.

[debetha]

Thanks guys
I think i must have whipped it for around 6-7minutes, then put it into the freezer for 20 mins and tried again for another 5 mins or so. At one point I had some buttery type harder bits on the lids, but then they disappeared!
The cream is  now in the fridge till I work out which ice cream to try. Might try another lot of butter at a later date with "older" cream.
Can you make butter with less than 500-600 ml cream out of interest?

[faffa_70]

and something else I discovered - make sure your butterfly is in the correct way or you won't get butter. Don't ask me why, it just won't work. A customer could not for the life of her make butter, then we rectified the butterfly and woo hoo - butter every time now  

I have never tried double cream, only whipping and thickened cream but I can't see why it wouldn't work, I would put it back in and have another go. Sometimes I lift the MC just a little and hold it over the opening to allow more air in there and help it along quicker. That could be worth a try. Just be ready to drop it back down as soon as it starts to turn or you will get a buttermilk bath  

[debetha]

and something else I discovered - make sure your butterfly is in the correct way or you won't get butter. Don't ask me why, it just won't work. A customer could not for the life of her make butter, then we rectified the butterfly and woo hoo - butter every time now  

Thnx for the reply

OK so now I am wondering - what is the correct way & what is the incorrect way?

I had the MC on and then took it off when I realised I was getting nowhere!

[faffa_70]

make sure that the butterfly sits in the smaller part between the blades, you will notice when you look between the blades one side has a larger gap than the other. The butterfly goes in the smaller gaps.

[debetha]

thnx I will be careful to do this next time - not sure how it was sitting this time

[achookwoman]

debatha,  if you miss the few seconds when it turns to butter,  then you whip the buttermilk back in.  You need to stand and watch.  Once the cream thickens, lift the lid,as faffa says, and watch,  when it has separated ,quickly drop the lid or you will be splattered with buttermilk.  Turn off the machine.

[cookie1]

You can hear it too, and the machine jumps around.

[JaneeZee]

Don't know what type of cream you used - apart from you said "double".  We use the Meadowvale liquid cream min 35% butterfat at cooking classes to make sure we get it right first time.

Good luck!

[em]

debatha,  if you miss the few seconds when it turns to butter,  then you whip the buttermilk back in.  You need to stand and watch.  Once the cream thickens, lift the lid,as faffa says, and watch,  when it has separated ,quickly drop the lid or you will be splattered with buttermilk.  Turn off the machine.

this happened to me yesterday, i was changing my son and heard the cream seperate but didnt get to it in time and the buttermilk whipped back in.  is there anything you can do with the over whipped up cream??

[foxycoxy]

I made butter for the first time this week. I followed the recipe in the EDC. I must have fluked it from reading this thread! I used 600ml whipping cream, it had 36% fat. I lifted the mc at one point and got splattered so figured I had my buttermilk, and I did. I was very pleased with my first attempt 

[judydawn]

I don't know how overwhipped your cream is Em but could you add it to custard in place of 1/2 the milk perhaps or incorporate it with other liquid ingredients in an ice-cream recipe.

[debetha]

well I think I must have overwhipped it- finally had time today to turn it into icecream but it is pretty solid - almost butterlike 
So too solid to make into ice cream as it is. WHat do you think I should do from here? will it "melt" if I leave it out of the fridge? or should I use it like "butter" in a cake recipe? started with 600g cream so that is quite a lot of cake!!
TIA
deb