overwhipping
Too much beating
Overwhipping is beating cream, egg whites, or other ingredients past their ideal consistency.
Overwhipped cream turns grainy and eventually separates into butter and liquid; overwhipped egg whites become dry and clumpy, losing their ability to fold smoothly into batters.
The meringue collapsed because I overwhipped the whites.
Rich milk fat
- butterSolid fat from cream
- peaksHighest points attained
- deflateRelease air from
- curdledSolidified into lumps
grainy · stiff · meringue · frosting · whisk · mixer · overbeaten · separated
cream
Rich milk fat
curdled · grainy · stiff · meringue · frosting · whisk · mixer · overbeaten · separated · dense
timing
Art of choosing moments
- speedRate of motion
- overworkedLaboring beyond healthy limits
- watchPortable timekeeping device
mistake · signs · prevent · correct · cold · temperature · intervals · slowly · gradually · stopping
cream
Rich milk fat
- butterSolid fat from cream
- separationState of being apart
- fatAdipose tissue
curds · liquid · whey · split · broken · clumps · butterfat · homemade · churn · globules
- cooking mistakesburnt toast, burned food, undercooked, burnt popcorn, overcooked
whipped, whipping, whips, whip, whipper, whiplash, overwhipped