Have you ever wondered what happens when you whip cream? How does it go from a runny liquid to a fluffy foam in just a few minutes of whisking? In this post I will explain the basic science behind whipped cream, show you what its different stages look like, and provide some helpful tips when making your own.
The Basics
Selecting the Right Cream
Cream is the fatty layer that is skimmed from the top of un-hom*ogenized milk. It is primarily comprised of water, fat, sugars, and protein. When making whipped cream, you should use a cream with at least 30%. In the United States, you can find both whipping cream (30-35% fat) and heavy cream (36% fat or higher) in stores. Both of these will work when making whipped cream. However, whipping cream below 36% fat may only achieve soft speaks. You cannot use milk or half and half since they do not have the required fat content.
Introducing Air Bubbles & Restructuring the Cream
You can make whipped cream with a stand mixer, handheld mixer, or by hand using a whisk. When you whisk the cream, you are introducing air bubbles into the mixture. At first these air bubbles will pop right away, but continue whisking. As they continue to be hit by the whisk, the membranes around the fat globules (yes, that is the scientific term!) in the cream will start to break down. This exposes parts of the fat globule that are hydrophobic (water fearing). In an attempt to get away from the water in the cream, the fat globules will begin to surround the air bubbles that are being introduced. Eventually - if you keep whisking - the fat will continue to surround the air bubbles and form a stable structure. That structure being what you know as whipped cream!
Temperature is Important
When making whipped cream you want your cream, bowl, and whisk to all be cold. The fat in the cream is more solid when it is cold, allowing it to better trap air bubbles. If the cream or bowl gets too warm, the fat may start to melt and release the air. To avoid this, place your bowl and whisk in the refrigerator or freezer for about 30 minutes before making your whipped cream. Metal or glass bowls are best as they retain the cold longer than plastic.
