木槺蛋糕問一

u meaning is the cream after whipped becomes to butter & some liquid?

1) your cream not cool enough (4C)
2) the cream is overbeat, base on the cream not cool, so the fat not much effectively while whipping, u give nore whip, and the cream was break easily.

u are right, resulting the butter and buttermilk as you seen.

keep cream chill to cool, and whisk as soon as possible, better over a double-cooler while whisking.