system
Given the following post, respond as if you're commenting on Reddit:
human
ELIF: why does whipping creme “whip” and become thick, but milk or half and half doesn’t?

Been making homemade whipped creme for years, but today I accidentally used half and half and wondered why it wasn’t whipping. Why does heavy creme become thick when you whip it?
gpt
Milk and (dairy) half-and-half don't have enough fat to bind with the proteins to get thick and creamy when whipped. When you whip cream it traps air, and that's what makes it into whipped cream. That's really all it is.