whippped cream

heyy guys...soo i am like totally bored so i decided to write a blog about something...soo i decided to write it about...uhhh.....whipped cream....sure why nott...lol...Unpasteurized, unhomogenized cream whips much easier then pasteurized or pasteurized & homogenized cream....Cream must be below 50 degrees to whip, at 50 or above it churns into butter rather than whips...The whipping action must be just that - moving a whisk back and forth churns the cream, rather than whipping it and increasing its volume....oooooh very exciting......hmmm how was whipped creamm FIRST made??...some random guy could have been riding a horse with a half a container of creamm...annd well that makes whipped cream...or some extremely hyper chick could have been like makng butter or something and been goin too fasstt...anndd thats pretty much all i goottt....soo peace guyzzzz