but still retain the individual identity of the globules.Please see a further description of this process for details.If whipped cream is whipped too far,the fat will begin to churn and butter particles will form. Below are scanning electron micrographs image of whipped cream.If you compare the schematics above with the "real thing"below,you should be able to fully understand whipped cream structure. The structure of whipped cream as determined by scanning electron microscopy.A. Overview showing the relative size and prevalence of air bubbles(a)and fat globules (f);bar 30 um.B.Internal structure of the air bubble,showing the layer of partially coalesced fat which has stabilized the bubble;bar =5 um.C.Details of the partially coalesced fat layer,showing the interaction of the individual fat globules.Bar =3 um.but still retain the individual identity of the globules. Please see a further description of this process for details. If whipped cream is whipped too far, the fat will begin to churn and butter particles will form. Below are scanning electron micrographs image of whipped cream. If you compare the schematics above with the "real thing" below, you should be able to fully understand whipped cream structure. The structure of whipped cream as determined by scanning electron microscopy. A. Overview showing the relative size and prevalence of air bubbles (a) and fat globules (f); bar = 30 um. B. Internal structure of the air bubble, showing the layer of partially coalesced fat which has stabilized the bubble; bar = 5 um. C. Details of the partially coalesced fat layer, showing the interaction of the individual fat globules. Bar = 3 um