RISA CUPCAKES AND BAKERY - Risa Recipe: November 2010

How To Make an Order:

ORDER INFORMATION

Please order at least 2-3 working days in advance (Depending on the Cake Design & Category) Not including day of order, Saturday, Sunday & Public Holiday) before the desired collection/delivery date, unless stated otherwise.
Payment must be made in full upon ordering for all Phone, Email and Home Delivery orders.Only payment by Cash Deposit will be accepted.
50% Deposit is required for confirmation of orders taken,failing which the order will not be processed. Full payment at point of order is required for all orders to be delivered.
Please visit or blog/web/facebook to choose the item's specification/design/categories.
Sms to 017--7070669 to make an order.

Whipped cream

The inventor of butter must have been an interesting person. Who else would shake a bunch of cream until the arms would shake no more, just to see what would happen? And who would keep going after the cream had whipped into the delight we put on top of pies and sundaes for dessert?
Whipping cream is cream that contains at least 30% milk fat. Cream that has less than 30% fat will not whip. Heavy cream can contain up to 40% milk fat, and is sometimes used for whipping.

The structure of whipped cream is quite complex. A coating of milk protein. surrounds small globules of milk fat, containing solid and liquid fats. These globules stack into chains and nets around air bubbles. The air bubbles are also formed from the milk proteins, which form a thin membrane around the air pockets.

The three dimensional network of joined fat globules and protein films stabilizes the foam, keeping the whipped cream stiff.

http://sci-toys.com/ingredients/whipped_cream.html