Why is cream whipped before it is used in cakes and desserts?

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Why is cream whipped before it is used in cakes and desserts?

A stupid question. But please help me!

2007-02-10 21:05:03 · 3 answers · asked by Elisa 2 in Science & Mathematics ➔ Chemistry

Think about mixtures! Homogeneous? Heterogeneous?

2007-02-11 01:09:29 · update #1

3 answers

It stops it running all over the plate.

If you are talking about putting whipped cream in to a mixture, then it introduces air bubbles which help with raising when the mixture is cooked.

2007-02-10 21:09:25 · answer #1 · answered by Anonymous · 0⤊ 0⤋

creme-fresh. put sugar and some vanilla in it and the whipe it for 3 minutes, it will get thicker then you can put it in the cake.

2007-02-11 05:08:42 · answer #2 · answered by gjmb1960 7 · 0⤊ 0⤋

it tastes better in my perspective and its solidifies which results in ability to place it on a cake.

2007-02-11 07:29:20 · answer #3 · answered by kiwi 2 · 0⤊ 0⤋