Have you ever turned on your mixer to whip some cream and—OOPS—got distracted and forgot about it, only to return to clumpy, overwhipped cream? Don't throw it out...make butter!
If you ever overwhip cream, don’t throw it out— make butter. Whipping cream does the same thing as a butter churn, only faster. So, if you ever overwhip your cream, just keep whipping. Don’t stop until the cream starts to clump together and gets a faint yellowish color.
Then drain the butter on paper towels, and press out excess liquid. Press the butter into a mold or dish and refrigerate. This butter’s fresh-tasting and has no preservatives—it doesn’t taste like a mistake at all!
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