Fresh cream with at least 30% fat can be whipped into a fluffy, light mixture by incorporating air. This process creates a colloid in which air bubbles are trapped in a network of fat droplets, effectively doubling the volume of the original cream. However, if whipping is continued for too long, the fat droplets will begin to coalesce and clump together, causing the colloid to break and resulting in the formation of butter. The remaining liquid is known as buttermilk. To stabilize the whipped cream and prevent over-whipping, the confectioner’s sugar (also called icing sugar) is sometimes added to the mixture.
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