Is the process of whipping cream a chemical change?
whipping cream is not a chemical change since the whipped cream can be dewhipped make into cream...all you are doing when you whip cream is mix air into the cream
In a physical change the nature of the substance has not changed, just the way it looks, feels or tastes. Examples of physical changes are: glass breaking, water changing into ice, whipping cream. In chemical change the nature or chemical composition of the substance is changed. Examples of chemical change are: iron changing to rust, burning leaves, food spoiling.
You should be ok changing milk to whipping cream, but the fat content is much higher and the liquid is thicker, it will turn out very rich and might be problems depending on what you are doing to it in the recipe. But you cannot change whipping cream in a recipe to milk. Milk is too watery and thin to replace cream.
Ice cream usually uses a mixture of milk and whipping cream. You could use all whipping cream and the ice cream would be extremely rich. You can't use whipped cream (whipping cream that has already been whipped) because you won't actually have enough cream. As the ice cream freezer stirs the mixture, the air in the cream will dissipate and you'll end up with only half the cream you started with.
You may be in for some disappointment, but whipping is the process of mixing air into the high fat cream (Aeration). The foam is that air coming out of the mixture and allowing the cream to slightly solidify. A very low fat content cream may not show signs of aeration or foam, but then whipping it has no real value.