have whipped cream a million times, today it did not form peaks or go firm, just went to butter, help?

Answer 1

My grandmother always put the bowl and beater in the freezer for about 15 minutes before she whipped cream, if you beat it too long or it's too warm you do get lovely butter but butter doesn't work as a replacement for whipped cream does it!

Remember to use a bowl that's deep enough, keeping in mind the cream will double in volume when it's whipped.

Use powdered (confectioner's sugar) to sweeten cream-it not only dissolves quickly, but also helps stabilize the whipped cream.

Answer 2

Well, because you have done it a million times before you know how it is done. Everyone else is trying to tell you how to do what you already know how to do. The only suggestion that makes any since is how old was the cream?
The next thing to consider is did you do anything different? Have you bought a new beater? Did you leave it running while you chased down the kid that was terrorizing the dog?
I am not trying to make lite of the problem. Just trying to point out that something was different and you are the only one that will be able to figure it out.
My guess is it was the cream.

Answer 3

Were the bowl, cream, and beaters cold? Did you put in a pinch of cream of tartar for stabilizing? If you've done it well in the past, all I can think of is it was too warm in the house.

Answer 4

Milk/cream when whipped becomes whipped cream and then if you continue whipping it will become butter.
If you were whipping too fast or too hard for too long it may have gone straight to butter.

Answer 5

I would check the expiration date on the package you used. If that is still good, maybe you just forgot a key ingredient to add to it, or maybe humidity is too high for it to turn out right.

Answer 6

Your bowl should be ice cold, add your sugar before you beat as well as vanilla.

Answer 7

you can't save it at this point. did you start off beating to quickly maybe?

Answer 8

Is your house too warm?