I've been wondering. How come you get butter when you agitate cream, but get whipped cream when you whip it? Why isn't whipped cream butter?
This is obviously a question from someone who hasn't actually tried to make either, or bothered to look it up.
I bet Alton Brown would know. Churning butter is slow. Whipping Cream is fast. I'd bet it has something to do with friction and molecules and other things I don't understand.
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