I've whipped cream before. I recently bought whipping cream (a brand I'm not familiar with) and placed in the fridge prior to whipping. When I took it out of the box, it was a somewhat solid consistency (not liquid at all). So I tried whipping it and every time, it separates into curdle and liquid before even forming soft peaks.
Is the problem because the cream is solidified? instead of a liquified version where the air can encorporate. In this case, should I bring it outside first to see if it will liquify somewhat? Or should I just toss this container and buy my regular heavy cream instead.