Hi all, i was just hoping someone could answer my question.. I was making a filling today that required whipped whipping cream. So i was just whipping the cream..it looked fine, but after a while it seemed to separate, like milk and cream solids... I've used this recipe before, and the last time, my cream worked really well. I thought something freakish just happened, so i bought another packet and whipped. But the same thing happened..

Is it likely that it's cos i was using UHT Whipping Cream? But what's the difference? It's all whipping cream right? Please help me here, i just don get it...

It sounds to me like you are whipping it too much. You are starting to get to the butter phase. If you are using a stand mixer (like a KA) you must keep an eye on the cream. It can go from perfect to a mess in just a few seconds.

Yep, sounds like you were churnin' butter!