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
2007-07-16 23:15:20 · 3 answers · asked by Retro 4 in Food & Drink ➔ Other - Food & Drink
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.
2007-07-17 00:50:04 · answer #1 · answered by DougF 5 · 0⤊ 0⤋
Cream must be at least 30% fat to be whippable. Hope that answers the question.
2007-07-17 06:23:46 · answer #2 · answered by barbara 7 · 1⤊ 0⤋
when you whip extra thick cream it goes thiner
2007-07-17 06:35:11 · answer #3 · answered by Anonymous · 0⤊ 0⤋