It looks a lot like your cream was overwhipped and starting to turn to butter. Once you start to get thickening you have to turn off the mixer immediately. Or you can keep whipping and make butter! That's what that "curdling" is. (Though something tells me you must have made butter before. Though perhaps not in a Kitchen Aid.) With the dairy farm right next door you have an easy and wonderful source of fresh cream for whipping. Next time, eh?
Exactly. I have a Kitchen Aide as well and cream whips very quickly and then it goes to butter. I had to learn very quickly that it takes a very short time to get whipped cream just right. It's not the fault of the cream, you just have to whip it less. You'll get it right as long as you don't give up before you perfect your technique.
Agree. You whipped the cream too long. You always have to watch the whipping process very carefully! But if you do it again, keep whipping and you have butter! Pour off the watery whey and then squash the curds together and, hey presto, butter. Still! Cake looks beautiful! Well done!
I agree, the Kitchenaid is very powerful and will easily make butter if you over-whip it. Dont ask me how I know 🙄. Also, you have to make sure the cream and the bowl are very cold before whipping it.
The cream was fine, you just overwhipped it. I could tell it was about to break when you filmed the first shot. I was telling "turn it off! Turn it off!" at my TV lol. If you whip cream too much it turns to butter. It would have been perfect if you had stopped the machine right before Andrew started shooting the first shot of the whipped cream
I have the same mixer. You turned it into butter by whipping it too long next time, be calm and you can do it. Recipe I use for that mixer...- - Ingredients 3 cups heavy or whipping cream 5 Tbs. granulated sugar 1-1/2 tsp. vanilla extract - Preparation Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised). DON'T OVER BEAT
You might want to refrigerate the metal bowl before trying to whip cream in it. I think the separation happens when too warm. None the less, the cake looked delicious! Thank you for sharing your baking.
And if your cream curdled, you made butter. 🤔 this is how I learned it. If we did not sweetened it bevor hand, we mix it with salt and herbs for some butter for barbecue
if you whip the cream for to long it will turn into butter, happend to me a couple of times. when i started to whip it by hand with a beater , having some powder sugar in with it, the miracle happend and i had perfect whipped cream.... i would love to get my hands on a little peace of your delicious cake though! whising you a marvelous evening, c u 2 tomorrow
Hello Michael ... You can get proper "Whipping Cream" from Carrefour. It's called "Crème a fouetter au Mascarpone" and the brand name is "Elle & Vire" .... It is absolutely perfect. But take care not to "over whip" or you get butter instead of whipped cream ... Incidentally you threw away the "curdled" cream, which was about to become butter, whip it longer and you'll have butter, perfect for cooking and frying, etc ... Take care !
I hope all your viewers who commented read this - I just learned a TIN of baking tips from everyone. It's like Stephanie's comment section - not only do I learn from your videos but I always learn at least ONE new thing from a viewer if not more. TY everyone. 🌺🌷💐
When you whip cream up, and it separates, the solid becomes fresh butter and the residue can be used in a cup of tea etc. Add garlic to the butter etc and use within 5-7 days :0)
Micheal, have I ever told you watching you cook in your BEAUTIFUL little kitchen with the warm glowing walls and lovely blue and white all around just makes a person feel good-I love it. So someone told you about the butter thing with cream-that’s good! Wish I could get my hands on those iron cake tins-they must be GREAT! I was glad to see you finally mention the lovely weather, I noticed as you both were driving to the store and wondered if you had noticed too. The plantain dish looked yummy, how nice to have someone to cook and try new things with 🙂! We all love you Michael and I’m sure I speak for many when I say that it’s so nice to see you as you have been this week-happy, busy, and doing constructive things!
You must be able to get the right cream for making chantilly, after all it was Louis XIV chef who created it at the chateau of Chantilly! All good patisseries in France have lashings of it on their cakes. You probably whipped it too long. Two other good tips, the right temperature. Your kitchen was probably very warm with the aga blazing away, so you need to cool down both the cream & mixing bowl. Put both in the freezer for 10mins before whipping or place the mixing bowl in a tray of ice to cool it down - good luck!
I watch plenty of baking videos on UA-cam, and they are so over-the-top with their skill level and are impossible to attempt. This, however, was honest and real, which is why I started watching your vlogs in the first place.
As an American I really enjoy living vicariously through your videos. I've only had the pleasure of visiting France once (on tour with a band so never experienced a supermarket there). Had a laugh at your Pringoooooals can awhile back, and now I'm getting a good chuckle out of "Daddy" brand sugar. I know the daily vlogs are probably adding a lot of pressure to your days but they are absolutely wonderful and I hope you do more in this style after the week is over!
Michael thank you for all your videos. While I was watching today it brought back so many memories of all your hard work to get the gardeners cottage fixed up. It has come along way. I was remembering all the tiles being placed in the floor and all your hopes and dreams for the auger cooker. Look at it now - you cooking your first cake in it. Well done. The fruits of your hard labor.
A classic Victoria sponge, according to the WI, contains no whipped cream, raspberry jam (the traditional jam for a Victoria sponge) only. One with cream would be rejected in a cake competition. I like a sponge with jam and with cream, though. French cream does whip, I’ve whipped it before now. However, I always whip cream by hand, it takes no time at all, any mixer will easily over whip as cream turns so quickly. A tip to soften butter for baking: heat a bowl by putting hot water in it and pouring it out, or put it on the Aga to heat, then turn it upside down over the plate or smaller bowl the butter is in. The warm air inside the upturned bowl will soften the butter/bring it up to room temperature quickly. Lovely to see you enjoying your kitchen. And lovely to see a little of Andrew. And to see you appearing to be happier.
Excellent tip about the butter, and I always used to whip my cream by hand too, even though I had a Kitchenaid mixer, it just was less fuss. You can even whip cream by shaking it in a mason jar.
Thank you Michael, all these years having an Aga & now we know what the steel plate is for! Been living on the floor of the oven 🤣🤣 well done Andrew, great camera work & driving!
A quick conversion for oven temperature is to multiple Celsius by 2 for Fahrenheit and round it if needed . Like 165 would be 330, so you can go with 325, works the other way around too. As for the cream, any cream at 30% fat and above will whip. Make sure it’s cold, that will help. Also don’t use any cream labeled as Cooking Cream (crème à cuisson) or Country Style (crème champêtre), those contain thickeners (caraghenin or similar) that will prevent the air to stay trapped in the cream. Put your sugar at the beginning so it will incorporate well, some store bought powdered sugars contains a bit of corn starch that will help too. Usually, your whipped cream should be ready in about a minute with that type of mixer (40 seconds with a Thermomix). So as soonas it thickens and start to hold, stop the machine and test it, if not stiff enough, add a bit more time with 10 seconds pulses, testing between the pulses. Sorry, I don’t presently have the spare time to go over to France to teach you. 😉
Love your videos! Here in the States, cake flour is made with a soft variety of wheat while bread flour is made with a hard wheat variety which has a higher protein content to maintain a stronger structure. Self-rising flour, a third variety, is all-purpose flour (variety #4) with a rising ingredient added, so no need for baking powder. 🌺 Oh, you may have overwhipped the cream and made butter.
Can you get heavy cream from your neighbor's dairy?? But any cream if you over beat become butter, basically--glad flavors great even with the cream not ideal!!
@@DoingItOurselvesOfficial Try making butter. You would be surprised how easy it is. Then you can salt it. None of that French muck! :-) Then use the buttermilk for scones etc. You'll need it for the jam. Given you have an Aga, that's ideal for clotted cream as well.
Hi Michael, yes that cream thing is a pain, British double cream is 60% fat but the French is only 30%, l use half mascarpone and half very good quality creme fraiche (the kind that comes in a glass jar) makes a good substitute in cakes, Eton mess, etc.😉
Hi Michael, I've been living in France for the past 35 yrs & had a real problem with recipes requiring whipping/double cream too. Your mum is right Chantifix is the answer !( NB if you ever run out of it you can also use cornstarch or gelatin with scant sugar). Your cream didn't whip up correctly for several reasons. Firstly, the heat (especially humid heat). This is why the crème Fleurette (30% minimum matière grasse) must be very cold & the bowl should be cold too . Also, you should be careful not to overwhip the cream. If you're making a dessert where you would usually use double cream I advise adding to the aforementioned mixture "Crème fraîche d'Isigny épaisse AOP U SAVEURS, 40%mg, 40cl" from Super U & you can also add mascarpone to thicken it up even more. I used this mixture with lemon zest, juice & sugar to taste to make a fantastic thick creamy icing for a lemon curd layer cake. It was so good we add the leftover icing as lemon mousse ! Anyway, try whipping la crème fleurette with the chantifix when the weather cools down & I guarantee you'll be able to slather it over scones etc no prob ! Kind regards from les pyrénées orientales xxxx
Day six and you are still making instructional, fun-filled vlogs, Michael. Many thanks and props to you- you are doing wonderfully! Even if you don't make daily vlogs from here on out, hopefully this is a learning experience that helps you kindle that vlogging fire and it gets your creativity flowing. And kudos to Andrew as well- he doesn't have to help you vlog and yet he happily stepped up. He is a capable camera person and great emotional support all in one. Much inspired by you guys....
Michael, when you showed the cream and commented that it was starting to whip, it was just about done. There’s a very fine line between whipped cream and butter. The more you use the mixer, the better you’ll get at judging. Your buttercream looked great anyway.
You’ll get the swing of that machine soon enough 😘 cake looks delicious. Glad you included your butter making skills ☺️ and didn’t edit it out ❤️ see you soon.
Michael, I think your first attempt with the whipping cream would have been fine if you had stopped the mixer just about the time you turned the camera on it. Just that extra whipping turned it to butter.
Hi Michael, When you make whip cream in a metal bowl you need to ttransfer it to a non-metal bowl right after whipping. It tends to separate if you don't. That is probably what happened to your first attempt. Transfer to glass or pottery bowl and refrigerate until ready to use.
I don’t know if you will see this comment but I bake a lot and I am french so to make whipped cream you need to buy « crème entière « or at least cream with a minimum of 30% fat , refrigerate your bowl before and don’t over whipped ! good luck on your next try
Michael, when you over whip the cream it turns to butter, so try watching the mixing very carefully, and stop the mixer just as the cream starts to form a "peak". Then gently fold in the sweetener by hand with a rubber spatula. I've only ever tried this with homogenized cream however.
Yeah I agree, it was overwhipped. You whip it just till soft peaks form and stop. We don't have double cream here in the US, we have heavy whipping cream and it whips just fine. The cold metal bowl also helps.
I can't wait to see the finished cottage. I love the atmosphere you present in your decor style. Thank you so much for your posts. I really look forward to them...
I think there are two kinds of cream. One for whipping in to butter, which has a higher fat content, and one with a lower fat content for whipping into the dessert cream.
Loved your caking baking spot as it reminded me of my Nana. Whenever she baked a cake she used a buttered, waxed paper lined, cast iron frying pan to bake it in, always, always, always. Like yours, they always baked up perfectly. Thanks for the moment of sweet nostalgia and confirming that she knew best when it came to baking a cake. Johanna. Maine USA
Oh Michael! The cream! I’ve been making whipped cream for cakes, trifles etc in France since long before you were even born. Elle & Vire (for example)long life cream in little cartons or plastic bottles, whip but stop when you see it start to look fluffy…. It’ll be perfect! Personally I prefer Victoria sponge with buttercream. Really love to watch you in the kitchen. And seeing you happy 😊
Although there are lots of comments about it already I agree that you WAY overwhipped it. The first time you showed the bowl and said look, it's whipping. I thought, Oh no, it's overwhipped already and he isn't stopping!
I have the same problem when in Spain there cream is the same so do understand if you ever do butter icing just add cornflour and its not so sweet and gives a better taste love everything you do Michael xx
Hello Guys!! I bet that Andrew must get some great laughs at your antics Michael! You might try getting some fresh cream from your neighbor's farm & try whipping it up straight from the cow. I couldn't hurt! Big Hugs from the States!
to make homemade whipped cream with a KitchenAid, you need a cold bowl and gently beat it at first, then gradually increase the speed. Be careful not to over-beat the cream, which turns into butter (as many other comments have stated). I live in France and that's how I manage my whipped cream. Small bonus, I add a little sugar in the cream or in the eggs when I beat them to make the device rise faster and hold longer.
I always make sure the bowl and beater are oil/grease free. Then thoroughly chill the cream, metal bowl and beater. Don't over whip or you will get butter. I have 2 KitchenAide mixers. This same model and the bigger one. I love them, especially at the holidays for making larger batches of goodies. Look for Heavy Whipping Cream at the store.
Victorian sponge cake to a pound cake? I would think it would be like an angel food cake? Three chickens!? What happened!? I thought you guys got twelve! I’m not picking, lol! Just asking. Your pans are amazing! I have a thing for kitchen cooking implements and linens. I love the buttery color of your appliances too. And I love the cooking things you do! One of these days I’m going to make your lasagna! Maybe you could put together a cook book in the future of your favorite recipes and do your own artwork! I collect cookbooks like that! Susan Branch being a good example!
How could that happen! Surely the pen and surrounds were secure, that's just careless, those farmers dogs must be starving and run feral to get in and kill the chickens...omg!!
I worked at an family owned artisan ice cream shop when I was a teen. We made fresh whipped cream every day. One of the secrets for making whipped cream is that everything - even the bowl, confectioners sugar, and the cream must be ice cold. We kept the mixing bowl with the measured out confectioners sugar in the refrigerator until you are ready to mix. You need heavy cream... Higher fat content. Why not get your cream directly from your neighbor. Surely they can skim the heavy cream off the top of the milk they produce. It is worth a try to see if they can help.
Well done Micheal, your cake looked brilliant, I noticed you used the blue bottle cream, try the red… says entire, cheaper than the professional cream, that’s what I use for double cream. I make my cakes with yoghurt, let me know if you want the recipe, I use it for every cake/desert never fails me, makes amazing cupcakes but enjoy your new toy, 💕
Michael - only a couple of days ago, I made a sponge sandwich cake. Then I discovered I had no cream at all for the filling, so I got inventive. In the fridge was Greek Yoghurt, so I used that and in my mixer put it in with some Icing sugar. It worked very well. I cannot just drive to the supermarket from where I live - I am in Australia and because the shops are so far away, we only shop once a week.
the shield is for when you add flour to your bowl like into creamed butter and sugar. Thank goodness with most kitchen disasters you can eat the evidence! Looks yummy
I bet it tasted good! Whipping cream in America is typically 36% fat. Not sure what you used. It really doesn’t take long to beat with the KitchenAid. Once you see ridges on the cream or soft peak, add in your sugar then beat some more like 15 seconds and you’re done. The whole thing might be 2-3 minutes on medium speed.
You don't need heavy cream. In Argentina we have normal cream and it's perfect for chantilly cream. He just over whipped the cream, user error. It's not the type of cream. I'm a pastry chef.
Bless your heart! The cakes looked fabulous! Cream for whipping must have at least 30% fat content. Most French cream is UHT which isn’t the best to start with! Agree with others, ask your neighbour for cream, so much nicer when it’s not been heat treated! x
Great job❣️. I feel your pain, Michael. My store ran out of heavy cream and I tried to make it with Half n half. Total disaster. Googled substitutes-another disaster. Finally made chocolate buttercream. Never fails. I need to get one of those guards for my kitchen aid so things don’t splash up. I’m kind of loving these short videos too.
Michael! You live next to a dairy FARMER! Ask him for some cream that’s been filtered through a filter but not pasteurized. Or get a fresh gallon and skim the cream. Also, you can freeze the bowl for 20 minutes before you whip the cream. Regardless, everyone in our house was salivating over what appears to be a very delicious cake. Well done you!
Hi Michael, your cake looked delicious! Love your Aga, great that you explained how you used it to bake. Please say hi to Andrew, his filming is really good! Thank you for sharing, take care, stay safe. Much love Kathy x
Than you for sharing the recipe, always nice to watch you cook in your fancy kitchen - 6:10 when breaking eggs, best to do it on a flat surface as that will keep small shell pieces from getting into the egg. The bowl edge is too narrow and you may get some pieces in the recipe.
I have the same mixer , I found it will not take to long to whip the cream. Myself also find it difficult to find the right cream, when I am at my home in France. Caked looked lovely . x
You did a good job on the cake, could you do more gardening videos? Like when and how you get your greenhouse ready for winter. Are you planting any fall crops?
Hi Michael, your Victoria Sponge recipe is exactly the same as I use. I prefer to sandwich it with buttercream as fresh cream spoils after a few days and the cake need to be eaten quickly, buttercream with last for a few weeks and still tastes delicious. I'm fairly new to your channel but have to say how happy and inspiring you are and cheer me up after a particularly bad time for me, keep on entertaining us
I love how you match with your lovely little kitchen. Sweet! ❤️ And remembering one of my trips to London, I went to the gin museum and bought a bottle of Bombay Gin because I truly believed it was BLUE gin. Sadly, it wasn’t blue. Surprised by the lack of color, we certainly enjoyed our gin and tonics anyway. And finally, dang you Brits with your delicious recipes. I just made stem ginger/golden syrup cookies and our Minnesota minds are blown. I think your mixer was noisy because there was nothing in the bowl. Geez, I don’t mean to go on and on. But there you go .. and literally, I would not be so weirdly wordy of your daily videos were shorter. I adore you. ❤️ and really, doesn’t that failed whipped cream become butter? I’d eat that stuff. Done.
Just wanted to say Thank You for making such an effort to post daily this week, I've really enjoyed watching them all. It's been so wonderful to be transported to France, to go shopping in the antique stores & watch you bake, especially as I'm in lockdown in Syd, Australia. Thanks again 😊
It looks a lot like your cream was overwhipped and starting to turn to butter. Once you start to get thickening you have to turn off the mixer immediately. Or you can keep whipping and make butter! That's what that "curdling" is. (Though something tells me you must have made butter before. Though perhaps not in a Kitchen Aid.)
With the dairy farm right next door you have an easy and wonderful source of fresh cream for whipping. Next time, eh?
Exactly. I have a Kitchen Aide as well and cream whips very quickly and then it goes to butter. I had to learn very quickly that it takes a very short time to get whipped cream just right. It's not the fault of the cream, you just have to whip it less. You'll get it right as long as you don't give up before you perfect your technique.
I said the same to my father just now. I think he probably should have chilled the bowl as well.
Agree. You whipped the cream too long. You always have to watch the whipping process very carefully! But if you do it again, keep whipping and you have butter! Pour off the watery whey and then squash the curds together and, hey presto, butter. Still! Cake looks beautiful! Well done!
@@ericahlevine Totally agree there - chill the bowl and chill the whisk as well. And, I always sprinkle in a touch of sugar while it's whipping.
I agree, the Kitchenaid is very powerful and will easily make butter if you over-whip it. Dont ask me how I know 🙄. Also, you have to make sure the cream and the bowl are very cold before whipping it.
The cream was fine, you just overwhipped it. I could tell it was about to break when you filmed the first shot. I was telling "turn it off! Turn it off!" at my TV lol. If you whip cream too much it turns to butter. It would have been perfect if you had stopped the machine right before Andrew started shooting the first shot of the whipped cream
Ha! I shouted with you!
Yup, too much whipping will cause curdling.
Yep. In fairness he’s just getting used to the new machine
It was delicious, guaranteed!
Haha me too!
The cream is fine, it was over whipped and started turning to butter. Don’t throw it out!!! Cake look delicious. Cheers!🥂
That would make a good layer in and of itself.
Was going to say the same! KitchenAid mixers are VERY efficient and it's easy to overbeat cream, cake batters etc. Save that lovely butter!
I have the same mixer. You turned it into butter by whipping it too long next time, be calm and you can do it. Recipe I use for that mixer...-
- Ingredients
3 cups heavy or whipping cream
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract
- Preparation
Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised). DON'T OVER BEAT
Basic recipe I use with my kitchen aide. And yes you made butter. Because I make that to.
You might want to refrigerate the metal bowl before trying to whip cream in it. I think the separation happens when too warm. None the less, the cake looked delicious! Thank you for sharing your baking.
You made ut clear what i was trying to say as cols as possible
My sister puts the bowel in the freezer for an hour before she puts the cream in to whip and it comes out perfect.
That only helps to whip the cream faster but if you over whip it it will still turn into butter.
And if your cream curdled, you made butter. 🤔 this is how I learned it.
If we did not sweetened it bevor hand, we mix it with salt and herbs for some butter for barbecue
Definitely pre-cool the bowl by placing it in the refrigerator or freezer.
if you whip the cream for to long it will turn into butter, happend to me a couple of times. when i started to whip it by hand with a beater , having some powder sugar in with it, the miracle happend and i had perfect whipped cream.... i would love to get my hands on a little peace of your delicious cake though! whising you a marvelous evening, c u 2 tomorrow
I felt bad for him when that was happening. It’s one of those things you learn over time....
The cake is great. You whipped your cream a little too long, therefore making wonderful homemade butter. Yum
Hello Michael ... You can get proper "Whipping Cream" from Carrefour. It's called "Crème a fouetter au Mascarpone" and the brand name is "Elle & Vire" .... It is absolutely perfect. But take care not to "over whip" or you get butter instead of whipped cream ... Incidentally you threw away the "curdled" cream, which was about to become butter, whip it longer and you'll have butter, perfect for cooking and frying, etc ... Take care !
I hope all your viewers who commented read this - I just learned a TIN of baking tips from everyone. It's like Stephanie's comment section - not only do I learn from your videos but I always learn at least ONE new thing from a viewer if not more. TY everyone. 🌺🌷💐
When you whip cream up, and it separates, the solid becomes fresh butter and the residue can be used in a cup of tea etc. Add garlic to the butter etc and use within 5-7 days :0)
Micheal, have I ever told you watching you cook in your BEAUTIFUL little kitchen with the warm glowing walls and lovely blue and white all around just makes a person feel good-I love it. So someone told you about the butter thing with cream-that’s good! Wish I could get my hands on those iron cake tins-they must be GREAT! I was glad to see you finally mention the lovely weather, I noticed as you both were driving to the store and wondered if you had noticed too. The plantain dish looked yummy, how nice to have someone to cook and try new things with 🙂! We all love you Michael and I’m sure I speak for many when I say that it’s so nice to see you as you have been this week-happy, busy, and doing constructive things!
I couldn’t have said it better than you😊
You must be able to get the right cream for making chantilly, after all it was Louis XIV chef who created it at the chateau of Chantilly! All good patisseries in France have lashings of it on their cakes. You probably whipped it too long. Two other good tips, the right temperature. Your kitchen was probably very warm with the aga blazing away, so you need to cool down both the cream & mixing bowl. Put both in the freezer for 10mins before whipping or place the mixing bowl in a tray of ice to cool it down - good luck!
My favorite line "I'll run to the castle..."
I watch plenty of baking videos on UA-cam, and they are so over-the-top with their skill level and are impossible to attempt. This, however, was honest and real, which is why I started watching your vlogs in the first place.
As an American I really enjoy living vicariously through your videos. I've only had the pleasure of visiting France once (on tour with a band so never experienced a supermarket there). Had a laugh at your Pringoooooals can awhile back, and now I'm getting a good chuckle out of "Daddy" brand sugar. I know the daily vlogs are probably adding a lot of pressure to your days but they are absolutely wonderful and I hope you do more in this style after the week is over!
Michael thank you for all your videos. While I was watching today it brought back so many memories of all your hard work to get the gardeners cottage fixed up. It has come along way. I was remembering all the tiles being placed in the floor and all your hopes and dreams for the auger cooker. Look at it now - you cooking your first cake in it. Well done. The fruits of your hard labor.
A classic Victoria sponge, according to the WI, contains no whipped cream, raspberry jam (the traditional jam for a Victoria sponge) only. One with cream would be rejected in a cake competition. I like a sponge with jam and with cream, though. French cream does whip, I’ve whipped it before now. However, I always whip cream by hand, it takes no time at all, any mixer will easily over whip as cream turns so quickly.
A tip to soften butter for baking: heat a bowl by putting hot water in it and pouring it out, or put it on the Aga to heat, then turn it upside down over the plate or smaller bowl the butter is in. The warm air inside the upturned bowl will soften the butter/bring it up to room temperature quickly.
Lovely to see you enjoying your kitchen. And lovely to see a little of Andrew. And to see you appearing to be happier.
Excellent tip about the butter, and I always used to whip my cream by hand too, even though I had a Kitchenaid mixer, it just was less fuss. You can even whip cream by shaking it in a mason jar.
Thank you Michael, all these years having an Aga & now we know what the steel plate is for! Been living on the floor of the oven 🤣🤣 well done Andrew, great camera work & driving!
A quick conversion for oven temperature is to multiple Celsius by 2 for Fahrenheit and round it if needed . Like 165 would be 330, so you can go with 325, works the other way around too. As for the cream, any cream at 30% fat and above will whip. Make sure it’s cold, that will help. Also don’t use any cream labeled as Cooking Cream (crème à cuisson) or Country Style (crème champêtre), those contain thickeners (caraghenin or similar) that will prevent the air to stay trapped in the cream. Put your sugar at the beginning so it will incorporate well, some store bought powdered sugars contains a bit of corn starch that will help too. Usually, your whipped cream should be ready in about a minute with that type of mixer (40 seconds with a Thermomix). So as soonas it thickens and start to hold, stop the machine and test it, if not stiff enough, add a bit more time with 10 seconds pulses, testing between the pulses. Sorry, I don’t presently have the spare time to go over to France to teach you. 😉
@@arnicepernice8656 my pleasure
Love your videos! Here in the States, cake flour is made with a soft variety of wheat while bread flour is made with a hard wheat variety which has a higher protein content to maintain a stronger structure. Self-rising flour, a third variety, is all-purpose flour (variety #4) with a rising ingredient added, so no need for baking powder. 🌺 Oh, you may have overwhipped the cream and made butter.
What is the best name brand for bread. Someone told me last year the one with the red Indian on the package - can't recall the name. Thoughts?
Can you get heavy cream from your neighbor's dairy?? But any cream if you over beat become butter, basically--glad flavors great even with the cream not ideal!!
So true . I was thinking that.
You are so much fun! You find the bright side in everything. The cake looked beautiful and I bet it tasted great!
Michael, your Victoria Sponge cake looked delicious and the family sure enjoyed it. The Aga and your cake pans are amazing-a great find. Thanks🙏🏻❤️
Michael, you are a wonderful gem! I love your videos!
You just over whipped the cream. Once you see it start to thicken use a hand whisk. I promise it will work.
Yes! And if you listen carefully, you can hear a change in sound and know it's time to stop the machine.
I definitely always use a hand held mixer because you have to really watch it.
Thanks for the advise, the first batch was perfect and then suddenly I had butter. Next time I’ll stop it as soon as it thickens.
@@DoingItOurselvesOfficial Try making butter. You would be surprised how easy it is. Then you can salt it. None of that French muck! :-)
Then use the buttermilk for scones etc. You'll need it for the jam.
Given you have an Aga, that's ideal for clotted cream as well.
I love it when you cook 👨🏼🍳
Hi Michael, yes that cream thing is a pain, British double cream is 60% fat but the French is only 30%, l use half mascarpone and half very good quality creme fraiche (the kind that comes in a glass jar) makes a good substitute in cakes, Eton mess, etc.😉
Well Done Michael! I loved your perseverance - the cake looked fantastic!
Enjoyed. Your cake looks delicious! Practice makes for perfect. Looking forward to more vlogs. Great job!
Hi Michael, if you worry that the eggs are bad you brake one in a bowl and then you pour it in the batter, then the next and so onward.❤️🎂
Hi Michael, I've been living in France for the past 35 yrs & had a real problem with recipes requiring whipping/double cream too. Your mum is right Chantifix is the answer !( NB if you ever run out of it you can also use cornstarch or gelatin with scant sugar). Your cream didn't whip up correctly for several reasons. Firstly, the heat (especially humid heat). This is why the crème Fleurette (30% minimum matière grasse) must be very cold & the bowl should be cold too . Also, you should be careful not to overwhip the cream. If you're making a dessert where you would usually use double cream I advise adding to the aforementioned mixture "Crème fraîche d'Isigny épaisse AOP U SAVEURS, 40%mg, 40cl" from Super U & you can also add mascarpone to thicken it up even more. I used this mixture with lemon zest, juice & sugar to taste to make a fantastic thick creamy icing for a lemon curd layer cake. It was so good we add the leftover icing as lemon mousse ! Anyway, try whipping la crème fleurette with the chantifix when the weather cools down & I guarantee you'll be able to slather it over scones etc no prob ! Kind regards from les pyrénées orientales xxxx
Day six and you are still making instructional, fun-filled vlogs, Michael. Many thanks and props to you- you are doing wonderfully! Even if you don't make daily vlogs from here on out, hopefully this is a learning experience that helps you kindle that vlogging fire and it gets your creativity flowing. And kudos to Andrew as well- he doesn't have to help you vlog and yet he happily stepped up. He is a capable camera person and great emotional support all in one. Much inspired by you guys....
LOL somebody forgot to log out of their other acct. :p
So funny to watch at times. It is amazing how a bake can be frustrating. Gwen is looking fabulous!
Michael, when you showed the cream and commented that it was starting to whip, it was just about done. There’s a very fine line between whipped cream and butter. The more you use the mixer, the better you’ll get at judging. Your buttercream looked great anyway.
You’ll get the swing of that machine soon enough 😘 cake looks delicious. Glad you included your butter making skills ☺️ and didn’t edit it out ❤️ see you soon.
Real nice Julia was alive she give you gold stars ! I thought in France you need to have a glass of wine that ! Bon Appetit
Michael, I think your first attempt with the whipping cream would have been fine if you had stopped the mixer just about the time you turned the camera on it. Just that extra whipping turned it to butter.
Hi Michael, When you make whip cream in a metal bowl you need to ttransfer it to a non-metal bowl right after whipping. It tends to separate if you don't. That is probably what happened to your first attempt. Transfer to glass or pottery bowl and refrigerate until ready to use.
Can’t imagine being able to say: I’ve got to run to the castle for a spatula
I don’t know if you will see this comment but I bake a lot and I am french so to make whipped cream you need to buy « crème entière « or at least cream with a minimum of 30% fat , refrigerate your bowl before and don’t over whipped ! good luck on your next try
Yeah any cream with 30% fat or more will be good. He just over whipped it. Also putting the bowl and cream in the fridge for a few hours help a lot.
Michael, when you over whip the cream it turns to butter, so try watching the mixing very carefully, and stop the mixer just as the cream starts to form a "peak". Then gently fold in the sweetener by hand with a rubber spatula. I've only ever tried this with homogenized cream however.
Yeah I agree, it was overwhipped. You whip it just till soft peaks form and stop. We don't have double cream here in the US, we have heavy whipping cream and it whips just fine. The cold metal bowl also helps.
I can't wait to see the finished cottage. I love the atmosphere you present in your decor style. Thank you so much for your posts. I really look forward to them...
The cream from the top of farmers milk works for whipping :)
I think there are two kinds of cream. One for whipping in to butter, which has a higher fat content, and one with a lower fat content for whipping into the dessert cream.
No, the same cream does both. Butter happens when you whip cream too long
Mascarpone cheese and icing sugar will transform your cake and you don’t need to worry about whipping cream 👌
Nice and sunny weather and a freshly baked cake - I wouldn't complain about life. :-)
Loved your caking baking spot as it reminded me of my Nana. Whenever she baked a cake she used a buttered, waxed paper lined, cast iron frying pan to bake it in, always, always, always. Like yours, they always baked up perfectly. Thanks for the moment of sweet nostalgia and confirming that she knew best when it came to baking a cake.
Johanna. Maine USA
Still enjoying your older videos! And being an American I am facinated by the Aga...it's so informative to hear how you cook with them.
Oh Michael! The cream! I’ve been making whipped cream for cakes, trifles etc in France since long before you were even born. Elle & Vire (for example)long life cream in little cartons or plastic bottles, whip but stop when you see it start to look fluffy…. It’ll be perfect! Personally I prefer Victoria sponge with buttercream. Really love to watch you in the kitchen. And seeing you happy 😊
Saw #7
...charming, charming...charming. Glad you're back, Michael 😀.
Although there are lots of comments about it already I agree that you WAY overwhipped it. The first time you showed the bowl and said look, it's whipping. I thought, Oh no, it's overwhipped already and he isn't stopping!
You made it work & It looked delish. Love your kitchen so much❤
Nice to bake and share with family and friends! It’s the best!
Oh Michael, you are so sweet. You made butter. 👏👏👏👏
Love these daily vlogs 👍🏻
That cake looks delicious, Michael. Thanks for the recipe. I'll try it one of these days.
YES! You over whipped it! In the that mixer doesn't need to be on long.
I have the same problem when in Spain there cream is the same so do understand if you ever do butter icing just add cornflour and its not so sweet and gives a better taste love everything you do Michael xx
Congrats Billy and Gwendolyn. Beautiful cake. Look forward to the vlogs. Wonderful seeing Micheal at home.
Hello Guys!! I bet that Andrew must get some great laughs at your antics Michael! You might try getting some fresh cream from your neighbor's farm & try whipping it up straight from the cow. I couldn't hurt! Big Hugs from the States!
to make homemade whipped cream with a KitchenAid, you need a cold bowl and gently beat it at first, then gradually increase the speed. Be careful not to over-beat the cream, which turns into butter (as many other comments have stated). I live in France and that's how I manage my whipped cream. Small bonus, I add a little sugar in the cream or in the eggs when I beat them to make the device rise faster and hold longer.
I always make sure the bowl and beater are oil/grease free. Then thoroughly chill the cream, metal bowl and beater. Don't over whip or you will get butter. I have 2 KitchenAide mixers. This same model and the bigger one. I love them, especially at the holidays for making larger batches of goodies. Look for Heavy Whipping Cream at the store.
Victorian sponge cake to a pound cake? I would think it would be like an angel food cake?
Three chickens!? What happened!? I thought you guys got twelve!
I’m not picking, lol! Just asking. Your pans are amazing! I have a thing for kitchen cooking implements and linens. I love the buttery color of your appliances too.
And I love the cooking things you do! One of these days I’m going to make your lasagna! Maybe you could put together a cook book in the future of your favorite recipes and do your own artwork! I collect cookbooks like that! Susan Branch being a good example!
The neighbors dogs got at the chickens, only 3 survived 😔
You just gave me a great idea for my daughter's Christmas. She loves beautiful cookbooks & she doesn't have that one. TY 🌺🌷💐
@@lindamitman4538 oh so sad.
How could that happen! Surely the pen and surrounds were secure, that's just careless, those farmers dogs must be starving and run feral to get in and kill the chickens...omg!!
I worked at an family owned artisan ice cream shop when I was a teen. We made fresh whipped cream every day. One of the secrets for making whipped cream is that everything - even the bowl, confectioners sugar, and the cream must be ice cold. We kept the mixing bowl with the measured out confectioners sugar in the refrigerator until you are ready to mix. You need heavy cream... Higher fat content. Why not get your cream directly from your neighbor. Surely they can skim the heavy cream off the top of the milk they produce. It is worth a try to see if they can help.
Victoria sponge: weigh your eggs, then same weight butter, sugar, flour
I love that you made an impromptu buttercream! Looks delicious! Well done!
Looks great, nice to see everyone enjoying the cake, hope Andrew got a piece 😄 xxx
Well done Micheal, your cake looked brilliant, I noticed you used the blue bottle cream, try the red… says entire, cheaper than the professional cream, that’s what I use for double cream.
I make my cakes with yoghurt, let me know if you want the recipe, I use it for every cake/desert never fails me, makes amazing cupcakes but enjoy your new toy, 💕
I am so enjoying visiting with you every day. I collect blue willow, I get happy every time I see all the blue in your beautiful kitchen
Michael - only a couple of days ago, I made a sponge sandwich cake. Then I discovered I had no cream at all for the filling, so I got inventive. In the fridge was Greek Yoghurt, so I used that and in my mixer put it in with some Icing sugar. It worked very well. I cannot just drive to the supermarket from where I live - I am in Australia and because the shops are so far away, we only shop once a week.
Not having a good day but your daily vlog has been a joy - thank you!
the shield is for when you add flour to your bowl like into creamed butter and sugar. Thank goodness with most kitchen disasters you can eat the evidence! Looks yummy
I bet it tasted good! Whipping cream in America is typically 36% fat. Not sure what you used. It really doesn’t take long to beat with the KitchenAid. Once you see ridges on the cream or soft peak, add in your sugar then beat some more like 15 seconds and you’re done. The whole thing might be 2-3 minutes on medium speed.
Great video Michael, loved the fact that you left in the struggle with the cream. Think you got the message it’s over whipped. 🥂
That looks so delicious! I would die if I couldn’t get heavy cream for whipping! We use it in so many recipes here in the US!
You don't need heavy cream. In Argentina we have normal cream and it's perfect for chantilly cream. He just over whipped the cream, user error. It's not the type of cream. I'm a pastry chef.
I love all of your videos! You are so incredibly talented!
Bless your heart! The cakes looked fabulous! Cream for whipping must have at least 30% fat content. Most French cream is UHT which isn’t the best to start with! Agree with others, ask your neighbour for cream, so much nicer when it’s not been heat treated! x
Great job❣️. I feel your pain, Michael. My store ran out of heavy cream and I tried to make it with Half n half. Total disaster. Googled substitutes-another disaster. Finally made chocolate buttercream. Never fails. I need to get one of those guards for my kitchen aid so things don’t splash up. I’m kind of loving these short videos too.
The final product turned out wonderful and everybody enjoyed it! Very nice.
So nice to see these everyday…love it xx
Wow the cake looked yummy! Thanks for taking us along to the town. That was fun!
Love watching your daily videos of your chateau and your garden. Love your other projects you do.
If you are using long life cream, keep a carton in the fridge for 24 hrs and you will be able to whip it! I do that all the time in Spain. Good luck !
Michael! You live next to a dairy FARMER! Ask him for some cream that’s been filtered through a filter but not pasteurized. Or get a fresh gallon and skim the cream. Also, you can freeze the bowl for 20 minutes before you whip the cream. Regardless, everyone in our house was salivating over what appears to be a very delicious cake. Well done you!
So pleased to see you enjoying our cake tins x
It looked delicious Michael.Thanks so much 🥰
Thank you so much for the daily vlogs saying hello from Michigan💙
Hi Michael, your cake looked delicious! Love your Aga, great that you explained how you used it to bake. Please say hi to Andrew, his filming is really good! Thank you for sharing, take care, stay safe. Much love Kathy x
When you said oh, it's whipping is the stage where you turn off the mixer because that's just right before it starts to turn to butter.
Than you for sharing the recipe, always nice to watch you cook in your fancy kitchen - 6:10 when breaking eggs, best to do it on a flat surface as that will keep small shell pieces from getting into the egg. The bowl edge is too narrow and you may get some pieces in the recipe.
I have the same mixer , I found it will not take to long to whip the cream. Myself also find it difficult to find the right cream, when I am at my home in France. Caked looked lovely . x
These days I use cream and in place of jam I put sliced strawberries. It's a wonderful summer treat.
You did a good job on the cake, could you do more gardening videos? Like when and how you get your greenhouse ready for winter. Are you planting any fall crops?
Hi Michael, your Victoria Sponge recipe is exactly the same as I use. I prefer to sandwich it with buttercream as fresh cream spoils after a few days and the cake need to be eaten quickly, buttercream with last for a few weeks and still tastes delicious. I'm fairly new to your channel but have to say how happy and inspiring you are and cheer me up after a particularly bad time for me, keep on entertaining us
It looks delicious. The proof is in the eating. Well done. I hope you enjoyed it
I love how you match with your lovely little kitchen. Sweet! ❤️ And remembering one of my trips to London, I went to the gin museum and bought a bottle of Bombay Gin because I truly believed it was BLUE gin. Sadly, it wasn’t blue. Surprised by the lack of color, we certainly enjoyed our gin and tonics anyway. And finally, dang you Brits with your delicious recipes. I just made stem ginger/golden syrup cookies and our Minnesota minds are blown. I think your mixer was noisy because there was nothing in the bowl. Geez, I don’t mean to go on and on. But there you go .. and literally, I would not be so weirdly wordy of your daily videos were shorter. I adore you. ❤️ and really, doesn’t that failed whipped cream become butter? I’d eat that stuff. Done.
Just wanted to say Thank You for making such an effort to post daily this week, I've really enjoyed watching them all. It's been so wonderful to be transported to France, to go shopping in the antique stores & watch you bake, especially as I'm in lockdown in Syd, Australia. Thanks again 😊
Michael you purchased self raising flour, then went on about yeast to make bread, but did you buy any bread flour? WCL
Glad to see you digging out your art supplies and art! As for the dish, every once in a while everybody blows it!
You are a proper cook/baker and teacher. I also love the background music.