Anthonys M2 lab

Whipping Cream

-  The flavor of my whipping cream is sweet, it is light and airy.

- The polarity of the molecules created the structure of my mixture by emulsification and stabilization. The whipping cream I believe has 2 phases 1. water (polar) and fat (non polar). The fat molecules in the cream want to repel the water but by mixing them together at a high speed it breaks down the fat molecules and get spread throughout the water phase. 

- What went well while making the whipping cream was the mixing of all the ingredients, when whisking it at a high speed the thickness of the cream came very quickly. 

- If I were to do this process again I would use a bigger mixing bowl... I kind of sprayed it everywhere. 

- The first picture shows all of my ingredients in the bowl

- The second picture shows my ingredients all mixed together and at peak form 

- The third picture shows my cats aftermath of licking a spoonful of my whipping cream :)