Good whipping

I made emma a trifle tonight to cheer her up.
The process involved whipping double cream - at this point its worth nothing my direct would restrict me from having any of it.

Anyway, I wondered why whipped cream goes thick in the first place so looked up the answer. (Ps - its also 03.22 am and I just cannot sleep. Heck, I may actually work soon).

Here is the answer.....

The mixing process creates air bubbles in the cream and as the cream is whipped the fat is distributed among the air bubbles, which causes them to stick together and create foam. The fat particles must be cold for them to stick together.