The first time I made Rose’s Real Old-Fashioned Whipped Cream from The Cake Bible, it turned out perfectly. The next time, however, was a disaster. I knew the butterfat content the first time, but the supermarket changed brands meanwhile and the new brand doesn’t state butterfat content. Since I thought it was probably lower, I went with Rose’s higher amount of butter. I multiplied it by the number of cups of cream and proceeded the same way. Almost immediately after adding the cooled butter-cream mixture, the content of the bowl became as thick as whipped butter, then separated into butter and a watery substance. Nothing I did could bring them back together. I had to run out to the store and get more cream. The same situation appeared to be on the verge of happening, so I stopped and just used the whipped cream with a small amount of butter already added. Any idea what could have happened? I brought the butter mixture to room temperature and I added it very slowly to the cream mixture.
Thanks for any help,