Like what’s actually happening to make these products. If they’re the same process, would me beating heavy cream too long end up making butter instead of just whipped cream?
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When you churn cream, the fat molecules in the cream get shaken out of position and clump together. Eventually, after enough churning , the fat molecules that are clumped so much forms butter.
I make butter all the time, put some cream in a plastic bottle, binge watch something while using it as a shake weight, then get buttermilk and butter.
Butter is made from churning whole milk. The fat in the milk clumps together and separates into butter, leaving behind the butter milk. Heavy cream is the fattier component of the milk that can be skimmed off the top. Because it has already been separated from the lower fat milk, it reacts different when whipped and specifically turns into whipped cream.
Dissolved in the milk is a lot of fat. It starts out in small little loops, but as you churn it, the little fat loops start to break open and attach to each other. Fat molecules like to form long chains but sticking to each other instead of little balls.
As your churn more and more, the fat starts to sick together in larger clumps. Since fat is also hydrophobic ( doesn’t like to stick to water ) it starts to separate out. )
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