What is whipped cream?

<p><strong>#160<br></strong><br></p><p>Recently we talked about how butter is made from cream, but how is whipped cream made from cream? What is whipping? How does whip cream get foamy and stay foamy? What's happening at the molecular level? Let's find out.</p><p><strong>References from this episode</strong></p><ol> <li>The development of structure in whipped cream <a href="https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1130&amp;context=foodmicrostructure">https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1130&amp;context=foodmicrostructure</a> </li> <li> <a href="https://onlinelibrary.wiley.com/doi/10.1002/9781118881194.ch13#:~:text=A%20foam%20is%20a%20dispersion,the%20stability%20of%20the%20foam">https://onlinelibrary.wiley.com/doi/10.1002/9781118881194.ch13#:~:text=A%20foam%20is%20a%20dispersion,the%20stability%20of%20the%20foam</a>.</li> <li>Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid <a href="https://www.sciencedirect.com/science/article/pii/S0268005X0700032X">https://www.sciencedirect.com/science/article/pii/S0268005X0700032X</a> </li> <li><a href="https://blogs.extension.iastate.edu/answerline/2020/12/22/whipped-cream-tips-for-perfecting-by-stabilizing/">https://blogs.extension.iastate.edu/answerline/2020/12/22/whipped-cream-tips-for-perfecting-by-stabilizing/</a></li> <li><a href="https://uwyoextension.org/uwnutrition/newsletters/stabilizing-whipped-cream/">https://uwyoextension.org/uwnutrition/newsletters/stabilizing-whipped-cream/</a></li> <li>Experimental Food Science (third edition) Milk and Milk Products </li> </ol><p><br><strong>Thanks to our monthly supporters</strong> </p><ul> <li>Nelly Silva</li> <li>Venus Rebholz</li> <li>Lyn Stubblefield</li> <li>Jacob Taber</li> <li>Brian Kimball</li> <li>shadow</li> <li>Emerson Woodhall</li> <li>Nichole Criss</li> <li>Kristina Gotfredsen</li> <li>Timothy Parker</li> <li>Steven Boyles</li> <li>Chris Skupien</li> <li>Chelsea B</li> <li>B