How is whipped cream made? – Suzanne P., Philadelphia

Hi Suzanne,
Cream is an emulsion of small globules of milk fat suspended in water. As you beat air into the mixture the fat globules aggregate on the surface of the bubbles trapping them and stabilizing the foam. It is important that there be enough fat, so use heavy cream (>36% fat). Also, the fat must be at least partially crystallized so make sure the cream is cold when you start whipping. But don’t whip too long as the fat globules will clump together, the foam will collapse and you end up with lumps of butter floating in buttermilk. And if you want that, then whip all you want.

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Dr. Phil Handel is the Program Director for Drexel's Hospitality Management, Culinary Arts, and Food Science program.

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