Q. Can you describe Cream Foams?
Cream, with a fat content of at least 30 per cent, can be beaten to form foam. However, it is observed that a cream with 36 per cent fat can be beaten quickly to more stable foam.
The fat contributes considerable rigidity to the cell walls in whipped cream foam that is kept chilled. Over beating whipped cream causes reversal to water-in-oil emulsion.
As fat is the principal component contributing to the strength of the cell walls, it is essential that whipped cream be stored under refrigeration until the time it is served. If cream is allowed to begin to warm to room temperature, the fat will start to soften, and the rigid cell walls containing the warming fat will weaken. If warm enough, the whipped cream foam may melt into a liquid system.