PHOTO 4 After 10 more seconds of whipping on high we can see that the cream is starting to be over-whipped and is separating The only way to salvage it at this point is to add a little more liquid cream and whip it for 5 seconds to obtain a creamy texture again PHOTO 5 Whipping for another 15 seconds on high causes the foam to collapse The butter and buttermilk in it begin to separate PHOTO 6 Now the butter and the water are completely separated The only thing you can do is to strain the butter and use it as butter It can never be turned back into cream again ... PHOTO 5 Whipping for another 15 seconds on high causes the foam to collapse The butter and buttermilk in it begin to separate PHOTO 6 Now the butter and the water are completely separated The only thing you can do is... PHOTO 6 Now the butter and the water are completely separated The only thing you can do is to strain the butter and use it as butter It can never be turned back into cream again