RISA CUPCAKES AND BAKERY - Risa Recipe: 2010

Risa Cup Cakes and BakerySkudai Johor Bahru

http://www.iklan.hubhalal.com

www.cupcakes.hubhalal.com

Walnut Cheese Cake
- 2010 in Memories, Chocolate Ganache, Risa Secret Recipe
- MBJB

Risa Cup Cakes and Bakery Skudai Johor Bahru

Chocolate Moist CupCakes / Kek Cawan Coklat Lembab
- Maroon/peach theme
- risa recipe
- Kek hantaran

Risa Cup Cakes and Bakery Skudai Johor Bahru

Risa Cup Cakes and Bakery Skudai Johor Bahru

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