National Whipped Cream Day January 5

There are a lot of funny days of the year, and this year I am going to bring attention to some of them through my own images.

According to the Food Reference website there are some specific properties to whipped cream

"However, there are several clues from the physical properties of cream and its ability to 'whip' (increase in volume).

1. Unpasteurized, unhomogenized cream whips much easier then pasteurized or pasteurized & homogenized cream.

2. Cream must be below 50 degrees to whip, at 50 or above it churns into butter rather than whips.

3. The whipping action must be just that - moving a whisk back and forth churns the cream, rather than whipping it and increasing its volume.