The first time I whipped a cream, it turned into butter. What was I thinking? I thought that the longer I whip, the smoother and more consistent it will become (just like the buttercream). Was I ever wrong, and too stubborn to faithfully follow the easy instructions! I couldn't fix my mistake, even after adding extra cream. What I got was (1) butter, and (2) buttermilk instead. *kekeke*
Oh well, I learned my lesson! The second time around, I successfully made it! (*relief!!*) From my opinion, the natural whipped cream, although more yellowish in color, tastes much better than the processed whipping cream, which has an artificial white color. What do you think?