I was attempting to make butter by whipping heavy cream in my Kitchenaid stand mixer. I noticed that cream was getting grainy (as the fat was globbing into butter) but then let it whip a little longer. The butter and buttermilk then recombined into what I'm guessing is whipped butter? I decided to stop there, salt it, and use it as whipped butter.
I'm now wondering what would happen if I continued to whip the whipped butter. What would happen?
When cream is whipped (with the assumption that the cream mixture avoids getting warm)…
- it first becomes whipped cream.
- then separates into butter and buttermilk.
- then recombines into whipped butter?
- then what?
When whipping cream, does its state continually cycle through various states? Is there a dead end at whipped butter? Or does something else happen?
Serious Eats has a great article Cream Science: On Whipping, Butter, and Beyond but it doesn't seem to go "beyond" butter.
All the article and videos I have found stop at butter and do not whip further.
Please provide answer with links to any other articles, videos, sources to support your answer.