I used one cup (250ml) of whipping cream using a mixer to
whip for 10 mins.
It slowly turned from soft peak -> firm peak -> stiff peak -> lumpy. Drained off the excess fluid. Scoped out the butter & chilled overnight.
It turned up like what you see in the picture. Smooth & creamy!
It slowly turned from soft peak -> firm peak -> stiff peak -> lumpy. Drained off the excess fluid. Scoped out the butter & chilled overnight.
It turned up like what you see in the picture. Smooth & creamy!