Let's say I whip a bowl of cream manually at a slow paced ~3-4 beats per second. The cream would be ready whipped after say 10-15 minutes.
Then I whip an identical bowl of cream at a faster pace of around 6-8 beats per second. The cream would be ready quicker, maybe in 3-5 minutes.
Does this mean if I whip the same bowl of cream with 100 beats per second, it would almost instantly turn into whipped cream? (maybe butter, but let's leave that out of the equation).
I guess it boils down to a somewhat obscured question about the chemistry and mechanics behind the cream whipping, which governs how fast cream turns into whipped cream.