What Happens When You Whip Fresh Cream?
When you whip fresh cream, the fat globules in the cream get broken down and start to clump together. As you keep whipping, the clumps of fat join together and create larger fat globules, and eventually, the mixture becomes thick and creamy as the fat globules surround tiny pockets of air. The cream also increases in volume, becoming fluffy and light. Eventually, the cream will become stiff and form peaks when you lift the whisk from the mixture.