Belgian Chocolates

Something happened when I whipped the whipping cream?

I whipped the cream a bit longer than usual because it did peak as fast as it usually does. When I dropped some in my hot chocolate, the cream had clunks in it. It still tasted ok, because the clumps disolved. I am wondering what I did wrong; I have whipped cream many times before. What I did different this time, was to use a plastic bowl instead of the metal bowl I usually use. Also, I did not chill the bowl or the whip. Would either of these cause the clumping? I did use my mixer with the whip attachment. Anybody have any thoughts on this?
Yes, I put about a half cup of granulated sugar in it.

The key to your premature clunks was indeed that you did not chill your bowl and whip. Your clunks were butter, and butterfat separates out of the cream more readily when it's warmer. Your plastic bowl is not at issue (although when beating egg whites/meringue, one should avoid plastic bowls). Always try to chill your bowl, whip, and even the sugar when you're whipping cream.

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