Cream question?!


Question:

Cream question?

Can anyone tell me exactly why whipping cream becomes fluffy and thick when whipped, but single cream does not. I was having this conversation yesterday and would very much like to come back with the answer today. Thanks


Answers:

Thinner cream will not form a colliodal mixture with air. When cream with 30% fat or more is beaten, it retains tiny air bubbles in a colloidal mixture of fat and buttermilk. Whipped cream is roughly double the volume of the original liquid.


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