Is whipping cream for a cake chemical or physical change?

* No new substances are formed: When you whip cream, you're not changing the chemical composition of the cream. It's still made up of the same fats, water, and proteins.

* Change in state: The change is primarily in the physical state of the cream. Whipping introduces air into the cream, changing it from a liquid to a semi-solid foam.

* Reversible: The change is reversible. If you let the whipped cream sit, the air bubbles will escape, and it will return to a liquid state.

In contrast, a chemical change would involve:

* Formation of new substances: The chemical composition of the ingredients would change.

* Irreversible: The change would be difficult or impossible to reverse.

Let me know if you have any other questions!