What is the result of over-whipping cream?

When cream is over-whipped, the mechanical action of whipping causes the fat molecules in the cream to clump together more than intended. Initially, whipping cream introduces air into it, creating a light and airy texture ideal for whipped cream. As the whipping continues beyond this point, the fat molecules begin to separate and coalesce, eventually leading to the formation of butter. During this process, the liquid part of the cream, known as buttermilk, is released, indicating that the cream has transformed from a whipped state into butter.

This change is evident as the cream thickens beyond the desirable whipped consistency, becoming more solid and resembling butter instead. At the same time, the excess liquid, the buttermilk, separates out, confirming that the cream has transitioned into butter rather than simply remaining as a fluffy whipped product. This is a well-known process in cooking and baking that highlights the balance needed when whipping cream.