What is in heavy cream that makes it possible to whip it?

The component in heavy cream that makes it possible to whip it is milkfat. Milkfat is a type of fat that is found in milk and cream. It is composed of triglycerides, which are molecules that consist of three fatty acids attached to a glycerol molecule. When heavy cream is whipped, the milkfat globules are dispersed and surrounded by air bubbles. This causes the cream to become lighter and fluffier, and it also gives it a smooth and creamy texture. The higher the milkfat content of the cream, the easier it is to whip and the more stable the whipped cream will be.