In defense of Tom, the man who submitted this recipe, there looks to be a few people who gave this recipe a lower rating based on the fact they had problems with the cream. To those users I'd like to say that your cream was not bad but simply, you whipped it for too long. Heavy cream that has been whipped for long periods of time will eventually go past that beautiful "stiff peak" stage into a less appealing state of ..... you guessed it, butter! Hence the butter churn from days gone by. The milky substance that accompanies the butter is known as buttermilk. (thanks grandma) I hope other users have found this information helpful and to those who already knew this..... my apologies!! Otherwise, great recipe Tom!!
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In defense of Tom, the man who submitted this recipe, there looks to be a few people who gave...