Have you ever wondered why whipping cream whips? The quick answer is ...FAT! As you start to whisk the liquid, tiny bubbles begin to form, if you stopped at this point the bubbles would eventually burst and it would return to a liquid. However, if you keep going almost like magic, it starts to firm up! Why? You are creating an emulsion. By continuing to whisk it, the outer coating of the fat molecules is removed, allowing them to stick together and suspend those tiny air bubbles. As long as you are using cream with 30% fat content, the wonderful magic will happen!
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