CouchHatter - 29-8-2020 at 16:15
It is well known in the (kitchen) literature that if you whip cream or eggs for too long, it becomes "grainy". But why? If all you're doing is
incorporating air into it, how does that cause it to lose its structure? I read something generic about "the fats breaking down" but I'm having
trouble finding a satisfactory answer amidst all the "how to save over-whipped cream" search results.
Okrutnik2137 - 29-8-2020 at 17:26
My guess is that after whipping the cream for too long the emulsion starts to break down (micelles come together) subsequently fat separates and you
end up with butter.
[Edited on 30-8-2020 by Okrutnik2137]