which a fat network has just barely formed,
the gathering of the fat globules continues
also, but this process now de stabilizes the
foam. The fine globule clusters coalesce with
each other into ever coarser masses of
butterfat, and the pockets of air and fluid that
they hold in place coarsen as well. The foam
loses volume and weeps, and the velvety
texture of the perfectly whipped cream
becomes granular. The butter grains in
overwhipped cream leave a greasy residue in
the mouth.
Whipped cream as seen through the scanning
electron microscope. Left: A view showing the
large cavity-like air bubbles and smaller
spherical fat globules (the black bar