Why does whipping cream into butter change not only the texture but also the flavor?
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Butter contains a way higher proportion of fat than cream. Think about drinking milk, which is cream and skimmed milk combined, vs skimmed milk, vs cream by itself. All that’s changed is differing amounts of fat. Then you go further and remove the fat from the cream and it tastes different again.
Each fat globule in cream is like a tiny balloon with some fats inside of it, and some water outside of it.
When you whip cream, you are turning those globules into millions of tiny balloons that are filled with air. It makes the cream foamier and light. And the butterfat that is in between the water and the air, makes it more rich.
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