Topics: chemistry

June 27th, 2017

Whipped cream’s fantastic fluffiness is built by fat-covered bubbles

Whipped cream might make a lot more sense if we just called it “foamed cream.” Sure, there is a lot of whipping or whisking involved, but that hardly describes what’s happening inside the collection of milk fats and water that can cause it to turn from a thick, yummy liquid into a fluffy, nearly-sculptable foam.