It looks a lot like your cream was overwhipped and starting to turn to butter. Once you start to get thickening you have to turn off the mixer immediately. Or you can keep whipping and make butter! That's what that "curdling" is. (Though something tells me you must have made butter before. Though perhaps not in a Kitchen Aid.) With the dairy farm right next door you have an easy and wonderful source of fresh cream for whipping. Next time, eh?

@stevearnold8467

2 жыл бұрын

Exactly. I have a Kitchen Aide as well and cream whips very quickly and then it goes to butter. I had to learn very quickly that it takes a very short time to get whipped cream just right. It's not the fault of the cream, you just have to whip it less. You'll get it right as long as you don't give up before you perfect your technique.

@ericahlevine

2 жыл бұрын

I said the same to my father just now. I think he probably should have chilled the bowl as well.

@helenmade

2 жыл бұрын

Agree. You whipped the cream too long. You always have to watch the whipping process very carefully! But if you do it again, keep whipping and you have butter! Pour off the watery whey and then squash the curds together and, hey presto, butter. Still! Cake looks beautiful! Well done!

@AuntieDeb71

2 жыл бұрын

@@ericahlevine Totally agree there - chill the bowl and chill the whisk as well. And, I always sprinkle in a touch of sugar while it's whipping.

@rickm5271

2 жыл бұрын

I agree, the Kitchenaid is very powerful and will easily make butter if you over-whip it. Dont ask me how I know 🙄. Also, you have to make sure the cream and the bowl are very cold before whipping it.

The cream was fine, you just overwhipped it. I could tell it was about to break when you filmed the first shot. I was telling "turn it off! Turn it off!" at my TV lol. If you whip cream too much it turns to butter. It would have been perfect if you had stopped the machine right before Andrew started shooting the first shot of the whipped cream

@champagnesupernova5745

2 жыл бұрын

Ha! I shouted with you!

@sjmsark

2 жыл бұрын

Yup, too much whipping will cause curdling.

@aineb2000

2 жыл бұрын

Yep. In fairness he’s just getting used to the new machine

@champagnesupernova5745

2 жыл бұрын

It was delicious, guaranteed!

@MsEgwene

2 жыл бұрын

Haha me too!

I have the same mixer. You turned it into butter by whipping it too long next time, be calm and you can do it. Recipe I use for that mixer...- - Ingredients 3 cups heavy or whipping cream 5 Tbs. granulated sugar 1-1/2 tsp. vanilla extract - Preparation Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised). DON'T OVER BEAT

@velmamiller2702

2 жыл бұрын

Basic recipe I use with my kitchen aide. And yes you made butter. Because I make that to.

The cream is fine, it was over whipped and started turning to butter. Don’t throw it out!!! Cake look delicious. Cheers!🥂

@thomascherry8155

2 жыл бұрын

That would make a good layer in and of itself.

@donnakregel5486

2 жыл бұрын

Was going to say the same! KitchenAid mixers are VERY efficient and it's easy to overbeat cream, cake batters etc. Save that lovely butter!

My favorite line "I'll run to the castle..."

You might want to refrigerate the metal bowl before trying to whip cream in it. I think the separation happens when too warm. None the less, the cake looked delicious! Thank you for sharing your baking.

@notajoke4587

2 жыл бұрын

You made ut clear what i was trying to say as cols as possible

@karenmurray5950

2 жыл бұрын

My sister puts the bowel in the freezer for an hour before she puts the cream in to whip and it comes out perfect.

@veritorossi

2 жыл бұрын

That only helps to whip the cream faster but if you over whip it it will still turn into butter.

@elenasabakuno6805

2 жыл бұрын

And if your cream curdled, you made butter. 🤔 this is how I learned it. If we did not sweetened it bevor hand, we mix it with salt and herbs for some butter for barbecue

@jamiehartz3450

2 жыл бұрын

Definitely pre-cool the bowl by placing it in the refrigerator or freezer.

Hello Michael ... You can get proper "Whipping Cream" from Carrefour. It's called "Crème a fouetter au Mascarpone" and the brand name is "Elle & Vire" .... It is absolutely perfect. But take care not to "over whip" or you get butter instead of whipped cream ... Incidentally you threw away the "curdled" cream, which was about to become butter, whip it longer and you'll have butter, perfect for cooking and frying, etc ... Take care !

Micheal, have I ever told you watching you cook in your BEAUTIFUL little kitchen with the warm glowing walls and lovely blue and white all around just makes a person feel good-I love it. So someone told you about the butter thing with cream-that’s good! Wish I could get my hands on those iron cake tins-they must be GREAT! I was glad to see you finally mention the lovely weather, I noticed as you both were driving to the store and wondered if you had noticed too. The plantain dish looked yummy, how nice to have someone to cook and try new things with 🙂! We all love you Michael and I’m sure I speak for many when I say that it’s so nice to see you as you have been this week-happy, busy, and doing constructive things!

@lauramclaine504

2 жыл бұрын

I couldn’t have said it better than you😊

You must be able to get the right cream for making chantilly, after all it was Louis XIV chef who created it at the chateau of Chantilly! All good patisseries in France have lashings of it on their cakes. You probably whipped it too long. Two other good tips, the right temperature. Your kitchen was probably very warm with the aga blazing away, so you need to cool down both the cream & mixing bowl. Put both in the freezer for 10mins before whipping or place the mixing bowl in a tray of ice to cool it down - good luck!

I hope all your viewers who commented read this - I just learned a TIN of baking tips from everyone. It's like Stephanie's comment section - not only do I learn from your videos but I always learn at least ONE new thing from a viewer if not more. TY everyone. 🌺🌷💐

As an American I really enjoy living vicariously through your videos. I've only had the pleasure of visiting France once (on tour with a band so never experienced a supermarket there). Had a laugh at your Pringoooooals can awhile back, and now I'm getting a good chuckle out of "Daddy" brand sugar. I know the daily vlogs are probably adding a lot of pressure to your days but they are absolutely wonderful and I hope you do more in this style after the week is over!

I watch plenty of baking videos on KZread, and they are so over-the-top with their skill level and are impossible to attempt. This, however, was honest and real, which is why I started watching your vlogs in the first place.

Thank you Michael, all these years having an Aga & now we know what the steel plate is for! Been living on the floor of the oven 🤣🤣 well done Andrew, great camera work & driving!

Michael thank you for all your videos. While I was watching today it brought back so many memories of all your hard work to get the gardeners cottage fixed up. It has come along way. I was remembering all the tiles being placed in the floor and all your hopes and dreams for the auger cooker. Look at it now - you cooking your first cake in it. Well done. The fruits of your hard labor.

if you whip the cream for to long it will turn into butter, happend to me a couple of times. when i started to whip it by hand with a beater , having some powder sugar in with it, the miracle happend and i had perfect whipped cream.... i would love to get my hands on a little peace of your delicious cake though! whising you a marvelous evening, c u 2 tomorrow

@janicebrowningaquino792

2 жыл бұрын

I felt bad for him when that was happening. It’s one of those things you learn over time....

@dianneeverett1633

Жыл бұрын

The cake is great. You whipped your cream a little too long, therefore making wonderful homemade butter. Yum

A classic Victoria sponge, according to the WI, contains no whipped cream, raspberry jam (the traditional jam for a Victoria sponge) only. One with cream would be rejected in a cake competition. I like a sponge with jam and with cream, though. French cream does whip, I’ve whipped it before now. However, I always whip cream by hand, it takes no time at all, any mixer will easily over whip as cream turns so quickly. A tip to soften butter for baking: heat a bowl by putting hot water in it and pouring it out, or put it on the Aga to heat, then turn it upside down over the plate or smaller bowl the butter is in. The warm air inside the upturned bowl will soften the butter/bring it up to room temperature quickly. Lovely to see you enjoying your kitchen. And lovely to see a little of Andrew. And to see you appearing to be happier.

@marymcandrew7667

2 жыл бұрын

Excellent tip about the butter, and I always used to whip my cream by hand too, even though I had a Kitchenaid mixer, it just was less fuss. You can even whip cream by shaking it in a mason jar.

When you whip cream up, and it separates, the solid becomes fresh butter and the residue can be used in a cup of tea etc. Add garlic to the butter etc and use within 5-7 days :0)

Michael, your Victoria Sponge cake looked delicious and the family sure enjoyed it. The Aga and your cake pans are amazing-a great find. Thanks🙏🏻❤️

Can’t imagine being able to say: I’ve got to run to the castle for a spatula

You are so much fun! You find the bright side in everything. The cake looked beautiful and I bet it tasted great!

Nice and sunny weather and a freshly baked cake - I wouldn't complain about life. :-)

Love your videos! Here in the States, cake flour is made with a soft variety of wheat while bread flour is made with a hard wheat variety which has a higher protein content to maintain a stronger structure. Self-rising flour, a third variety, is all-purpose flour (variety #4) with a rising ingredient added, so no need for baking powder. 🌺 Oh, you may have overwhipped the cream and made butter.

@barbibutton9619

2 жыл бұрын

What is the best name brand for bread. Someone told me last year the one with the red Indian on the package - can't recall the name. Thoughts?

So funny to watch at times. It is amazing how a bake can be frustrating. Gwen is looking fabulous!

Still enjoying your older videos! And being an American I am facinated by the Aga...it's so informative to hear how you cook with them.

Well Done Michael! I loved your perseverance - the cake looked fantastic!

Oh just a typical day in the French countryside in your beautiful cottage, experimenting with baking a cute cake in your Aga...

Loved your caking baking spot as it reminded me of my Nana. Whenever she baked a cake she used a buttered, waxed paper lined, cast iron frying pan to bake it in, always, always, always. Like yours, they always baked up perfectly. Thanks for the moment of sweet nostalgia and confirming that she knew best when it came to baking a cake. Johanna. Maine USA

Saw #7 ...charming, charming...charming. Glad you're back, Michael 😀.

You’ll get the swing of that machine soon enough 😘 cake looks delicious. Glad you included your butter making skills ☺️ and didn’t edit it out ❤️ see you soon.

A quick conversion for oven temperature is to multiple Celsius by 2 for Fahrenheit and round it if needed . Like 165 would be 330, so you can go with 325, works the other way around too. As for the cream, any cream at 30% fat and above will whip. Make sure it’s cold, that will help. Also don’t use any cream labeled as Cooking Cream (crème à cuisson) or Country Style (crème champêtre), those contain thickeners (caraghenin or similar) that will prevent the air to stay trapped in the cream. Put your sugar at the beginning so it will incorporate well, some store bought powdered sugars contains a bit of corn starch that will help too. Usually, your whipped cream should be ready in about a minute with that type of mixer (40 seconds with a Thermomix). So as soonas it thickens and start to hold, stop the machine and test it, if not stiff enough, add a bit more time with 10 seconds pulses, testing between the pulses. Sorry, I don’t presently have the spare time to go over to France to teach you. 😉

@jacqueslortie7851

2 жыл бұрын

@@arnicepernice8656 my pleasure

Real nice Julia was alive she give you gold stars ! I thought in France you need to have a glass of wine that ! Bon Appetit

Can you get heavy cream from your neighbor's dairy?? But any cream if you over beat become butter, basically--glad flavors great even with the cream not ideal!!

@carochan86

2 жыл бұрын

So true . I was thinking that.

Nice to bake and share with family and friends! It’s the best!

Hello Guys!! I bet that Andrew must get some great laughs at your antics Michael! You might try getting some fresh cream from your neighbor's farm & try whipping it up straight from the cow. I couldn't hurt! Big Hugs from the States!

Day six and you are still making instructional, fun-filled vlogs, Michael. Many thanks and props to you- you are doing wonderfully! Even if you don't make daily vlogs from here on out, hopefully this is a learning experience that helps you kindle that vlogging fire and it gets your creativity flowing. And kudos to Andrew as well- he doesn't have to help you vlog and yet he happily stepped up. He is a capable camera person and great emotional support all in one. Much inspired by you guys....

@Billkwando

2 жыл бұрын

LOL somebody forgot to log out of their other acct. :p

I love that you made an impromptu buttercream! Looks delicious! Well done!

You just over whipped the cream. Once you see it start to thicken use a hand whisk. I promise it will work.

@moiragoldsmith7052

2 жыл бұрын

Yes! And if you listen carefully, you can hear a change in sound and know it's time to stop the machine.

@melissasueferrin3409

2 жыл бұрын

I definitely always use a hand held mixer because you have to really watch it.

@DoingItOurselvesOfficial

2 жыл бұрын

Thanks for the advise, the first batch was perfect and then suddenly I had butter. Next time I’ll stop it as soon as it thickens.

@Nickle314

2 жыл бұрын

@@DoingItOurselvesOfficial Try making butter. You would be surprised how easy it is. Then you can salt it. None of that French muck! :-) Then use the buttermilk for scones etc. You'll need it for the jam. Given you have an Aga, that's ideal for clotted cream as well.

I love it when you cook 👨🏼‍🍳

Great video Michael, loved the fact that you left in the struggle with the cream. Think you got the message it’s over whipped. 🥂

Although there are lots of comments about it already I agree that you WAY overwhipped it. The first time you showed the bowl and said look, it's whipping. I thought, Oh no, it's overwhipped already and he isn't stopping!

I can't wait to see the finished cottage. I love the atmosphere you present in your decor style. Thank you so much for your posts. I really look forward to them...

I love how you match with your lovely little kitchen. Sweet! ❤️ And remembering one of my trips to London, I went to the gin museum and bought a bottle of Bombay Gin because I truly believed it was BLUE gin. Sadly, it wasn’t blue. Surprised by the lack of color, we certainly enjoyed our gin and tonics anyway. And finally, dang you Brits with your delicious recipes. I just made stem ginger/golden syrup cookies and our Minnesota minds are blown. I think your mixer was noisy because there was nothing in the bowl. Geez, I don’t mean to go on and on. But there you go .. and literally, I would not be so weirdly wordy of your daily videos were shorter. I adore you. ❤️ and really, doesn’t that failed whipped cream become butter? I’d eat that stuff. Done.

Enjoyed. Your cake looks delicious! Practice makes for perfect. Looking forward to more vlogs. Great job!

Victoria sponge: weigh your eggs, then same weight butter, sugar, flour

😄😂... this has made my day with the whipping cream! You have making butter DOWN! Thank you!😄

I don’t know if you will see this comment but I bake a lot and I am french so to make whipped cream you need to buy « crème entière « or at least cream with a minimum of 30% fat , refrigerate your bowl before and don’t over whipped ! good luck on your next try

@kinou_clem__6366

2 жыл бұрын

Yeah any cream with 30% fat or more will be good. He just over whipped it. Also putting the bowl and cream in the fridge for a few hours help a lot.

Hi Michael, I've been living in France for the past 35 yrs & had a real problem with recipes requiring whipping/double cream too. Your mum is right Chantifix is the answer !( NB if you ever run out of it you can also use cornstarch or gelatin with scant sugar). Your cream didn't whip up correctly for several reasons. Firstly, the heat (especially humid heat). This is why the crème Fleurette (30% minimum matière grasse) must be very cold & the bowl should be cold too . Also, you should be careful not to overwhip the cream. If you're making a dessert where you would usually use double cream I advise adding to the aforementioned mixture "Crème fraîche d'Isigny épaisse AOP U SAVEURS, 40%mg, 40cl" from Super U & you can also add mascarpone to thicken it up even more. I used this mixture with lemon zest, juice & sugar to taste to make a fantastic thick creamy icing for a lemon curd layer cake. It was so good we add the leftover icing as lemon mousse ! Anyway, try whipping la crème fleurette with the chantifix when the weather cools down & I guarantee you'll be able to slather it over scones etc no prob ! Kind regards from les pyrénées orientales xxxx

Hi Michael, if you worry that the eggs are bad you brake one in a bowl and then you pour it in the batter, then the next and so onward.❤️🎂

Congrats Billy and Gwendolyn. Beautiful cake. Look forward to the vlogs. Wonderful seeing Micheal at home.

Oh Michael, you are so sweet. You made butter. 👏👏👏👏

Michael, I think your first attempt with the whipping cream would have been fine if you had stopped the mixer just about the time you turned the camera on it. Just that extra whipping turned it to butter.

I worked at an family owned artisan ice cream shop when I was a teen. We made fresh whipped cream every day. One of the secrets for making whipped cream is that everything - even the bowl, confectioners sugar, and the cream must be ice cold. We kept the mixing bowl with the measured out confectioners sugar in the refrigerator until you are ready to mix. You need heavy cream... Higher fat content. Why not get your cream directly from your neighbor. Surely they can skim the heavy cream off the top of the milk they produce. It is worth a try to see if they can help.

the shield is for when you add flour to your bowl like into creamed butter and sugar. Thank goodness with most kitchen disasters you can eat the evidence! Looks yummy

Hi Michael, your cake looked delicious! Love your Aga, great that you explained how you used it to bake. Please say hi to Andrew, his filming is really good! Thank you for sharing, take care, stay safe. Much love Kathy x

Mascarpone cheese and icing sugar will transform your cake and you don’t need to worry about whipping cream 👌

Looks great, nice to see everyone enjoying the cake, hope Andrew got a piece 😄 xxx

Yeah I agree, it was overwhipped. You whip it just till soft peaks form and stop. We don't have double cream here in the US, we have heavy whipping cream and it whips just fine. The cold metal bowl also helps.

Not even joking Michael, I think your new machine could be the best thing you ever bought....l would love to be sampling your cake, looks delicious XXX

Michael, you are a wonderful gem! I love your videos!

The cream from the top of farmers milk works for whipping :)

So nice to see these everyday…love it xx

Michael, when you showed the cream and commented that it was starting to whip, it was just about done. There’s a very fine line between whipped cream and butter. The more you use the mixer, the better you’ll get at judging. Your buttercream looked great anyway.

Hi Michael, When you make whip cream in a metal bowl you need to ttransfer it to a non-metal bowl right after whipping. It tends to separate if you don't. That is probably what happened to your first attempt. Transfer to glass or pottery bowl and refrigerate until ready to use.

That looks so delicious! I would die if I couldn’t get heavy cream for whipping! We use it in so many recipes here in the US!

@veritorossi

2 жыл бұрын

You don't need heavy cream. In Argentina we have normal cream and it's perfect for chantilly cream. He just over whipped the cream, user error. It's not the type of cream. I'm a pastry chef.

Perseverance is the key to success! Beautiful cake!!!

I always make sure the bowl and beater are oil/grease free. Then thoroughly chill the cream, metal bowl and beater. Don't over whip or you will get butter. I have 2 KitchenAide mixers. This same model and the bigger one. I love them, especially at the holidays for making larger batches of goodies. Look for Heavy Whipping Cream at the store.

I am so enjoying visiting with you every day. I collect blue willow, I get happy every time I see all the blue in your beautiful kitchen

Love your mugs and petite déjeuner “bowls”

It looks delicious. The proof is in the eating. Well done. I hope you enjoyed it

These days I use cream and in place of jam I put sliced strawberries. It's a wonderful summer treat.

This was a very fun video. The only cooking video I've ever watched where the chef ran to the castle for his spatula! Your cake looked absolutely perfect when you finished. The mark of a great cook is still ending up with something delicious when things don't go as planned. Try whipping that cream by hand with a whisk in your copper bowl, just for comparison.

Just wanted to say Thank You for making such an effort to post daily this week, I've really enjoyed watching them all. It's been so wonderful to be transported to France, to go shopping in the antique stores & watch you bake, especially as I'm in lockdown in Syd, Australia. Thanks again 😊

💖👑👑💖xx Michael i really have loved this week watching your vlogs .sò sending you and Andrew a super big hug 💖😊💖xx👏👏👏👏👏👏👏xxxx love your new mixer we all could see you was very excited to use it xxx

Victorian sponge cake to a pound cake? I would think it would be like an angel food cake? Three chickens!? What happened!? I thought you guys got twelve! I’m not picking, lol! Just asking. Your pans are amazing! I have a thing for kitchen cooking implements and linens. I love the buttery color of your appliances too. And I love the cooking things you do! One of these days I’m going to make your lasagna! Maybe you could put together a cook book in the future of your favorite recipes and do your own artwork! I collect cookbooks like that! Susan Branch being a good example!

@lindamitman4538

2 жыл бұрын

The neighbors dogs got at the chickens, only 3 survived 😔

@barbibutton9619

2 жыл бұрын

You just gave me a great idea for my daughter's Christmas. She loves beautiful cookbooks & she doesn't have that one. TY 🌺🌷💐

@shonalogan1581

2 жыл бұрын

@@lindamitman4538 oh so sad.

@maureenreid

2 жыл бұрын

How could that happen! Surely the pen and surrounds were secure, that's just careless, those farmers dogs must be starving and run feral to get in and kill the chickens...omg!!

Poor Michael. ANDREW! Put your arms around him and give him a big hug.😂😂😂🤦‍♂️

@jeffgumer3784

2 жыл бұрын

Yes! We're all waiting.

So pleased to see you enjoying our cake tins x

Bakers tip: For each cup of heavy whipping cream, add ¼ teaspoon of cream of tartar along with the confectioner’s sugar when whipping.

You made it work & It looked delish. Love your kitchen so much❤

Glad to see you digging out your art supplies and art! As for the dish, every once in a while everybody blows it!

Love watching your daily videos of your chateau and your garden. Love your other projects you do.

I love all of your videos! You are so incredibly talented!

YES! You over whipped it! In the that mixer doesn't need to be on long.

When you said oh, it's whipping is the stage where you turn off the mixer because that's just right before it starts to turn to butter.

Hi Michael, your Victoria Sponge recipe is exactly the same as I use. I prefer to sandwich it with buttercream as fresh cream spoils after a few days and the cake need to be eaten quickly, buttercream with last for a few weeks and still tastes delicious. I'm fairly new to your channel but have to say how happy and inspiring you are and cheer me up after a particularly bad time for me, keep on entertaining us

Thank you for the subtle. Every time please.x

Great job❣️. I feel your pain, Michael. My store ran out of heavy cream and I tried to make it with Half n half. Total disaster. Googled substitutes-another disaster. Finally made chocolate buttercream. Never fails. I need to get one of those guards for my kitchen aid so things don’t splash up. I’m kind of loving these short videos too.

I think there are two kinds of cream. One for whipping in to butter, which has a higher fat content, and one with a lower fat content for whipping into the dessert cream.

@auntieescreations4309

2 жыл бұрын

No, the same cream does both. Butter happens when you whip cream too long

its nice to see exactly what can happen when things don't turn out the way you want them to, adding a little bit of bloopers makes it more fun, your cake looked so good!!

Michael..That was nice of you to do your measurements in Imperial for our southern neighbours 😉 ..yep 🇺🇸..just teasing you guys from up here in Metric Canada 🇨🇦

Than you for sharing the recipe, always nice to watch you cook in your fancy kitchen - 6:10 when breaking eggs, best to do it on a flat surface as that will keep small shell pieces from getting into the egg. The bowl edge is too narrow and you may get some pieces in the recipe.

Michael - only a couple of days ago, I made a sponge sandwich cake. Then I discovered I had no cream at all for the filling, so I got inventive. In the fridge was Greek Yoghurt, so I used that and in my mixer put it in with some Icing sugar. It worked very well. I cannot just drive to the supermarket from where I live - I am in Australia and because the shops are so far away, we only shop once a week.

Love these daily vlogs 👍🏻

That cake looks delicious, Michael. Thanks for the recipe. I'll try it one of these days.

Gwendolyn is so beautiful. She is such a good momma. I hope she is feeling well with new baby.

Not having a good day but your daily vlog has been a joy - thank you!

Delicious looking, the family seemed happy to have you back and baking!

If you are using long life cream, keep a carton in the fridge for 24 hrs and you will be able to whip it! I do that all the time in Spain. Good luck !

Hi Michael, that is the best little Aga. So nice to see Gwen and the children too, so sweet.

Nice save! Whip cream, butter cream, they are both good! You are an Innovative cook!

Michael, when you over whip the cream it turns to butter, so try watching the mixing very carefully, and stop the mixer just as the cream starts to form a "peak". Then gently fold in the sweetener by hand with a rubber spatula. I've only ever tried this with homogenized cream however.