I was trying to make cultured butter, whipping up the cream went fine, but as I was waiting for it to separate it turned into something that resembles buttercream. I tried to look it up and I saw that trying to cool it a bit would help — it didn’t. I am using a kitchenAid mixer starting with the whisk attachment and then changing to the paddle attachment. Anyone maybe has encountered this situation and has some insights? Thanks!
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