.jpg) A cup ofhot chocolate topped with whipped cream from a pressurized can | |
| Type | Cream |
|---|---|
| Main ingredients | Cream |
| Variations | Addedsugar and other flavorings, such asvanilla |
Whipped cream, also known asChantilly cream orcrème Chantilly (French:[kʁɛmʃɑ̃tiji]), is high-fat dairy cream that is aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solidcolloid. It is commonly sweetened with white sugar and sometimes flavored with vanilla. Whipped cream is often served on desserts andhot beverages, and used as an ingredient in desserts.
Cream with highbutterfat content—typically 30%–36%—is used for whipping, asfat globules contribute to forming stableair bubbles.[1]
During whipping, partially coalesced fatmolecules create a stabilized network that traps air bubbles.[2] The resultingcolloid has about twice the volume of the original cream. If whipping is prolonged further, the fat droplets stick together, destroying the colloid and formingbutter. Low-fat cream, or milk, does not have enough fat to whip effectively.[3]
Cream is usually whipped with a whisk, an electric handmixer, or afood processor. Results are best when the equipment and ingredients are chilled.[4] The bubbles in the whipped cream immediately start to pop, and it begins to liquefy, giving it a useful lifetime of one to two hours. Many 19th-century recipes recommend addinggum tragacanth to stabilize whipped cream, while a few include whippedegg whites.[5] Various other substances, includinggelatin anddiphosphate, are used in commercialstabilizers.[6][7][8][9]
Cream aerated by anaerosol can or by a whippingsiphon with awhipped-cream charger is sometimes described as whipped cream; it is similar to cream that has been aerated by whipping. A gas dissolves in the butterfat under pressure; when the pressure is released, the gas comes out of solution, forming small bubbles "aerating" the mass.Nitrous oxide gas is usually used; whilecarbon dioxide produces the same physical effect, it gives a sour taste.[10] Cream supplied in an aerosol can is also known asskooshy cream (Scottish),squirty cream,spray cream,[11] oraerosol cream.[12][13] There are many brands of aerosol cream, with varying sweeteners and other factors.[14] In some jurisdictions, sales of canned whipped cream are limited to avoidnitrous oxide abuse.[15]
Whipped cream can be flavored withsugar,vanilla,coffee,chocolate,orange, or other flavorings.[16]
Les mousses se font avec de la crême bien douce & peu épaisse; on la fouette, ce qui la fait mousser, & c'est de cette mousse qu'on fait usage : on peut lui donner tel goût que l'on veut, aromates, fleurs, fruits, vins, ou liqueurs.
Mousses are made with sweet cream, not very thick; one whips it, which makes it foam, and it is this foam that one uses: one may give it whatever flavor one wants, with aromatics, flowers, fruits, wines, or liqueurs.
Whipped cream, often sweetened and aromatised, was popular in the 16th century,[18] with a mention in the writings ofRabelais[19] (Paris, 1531), and recipes inA Proper Newe Booke of Cokerye[20] (London, 1545), and byCristoforo di Messisbugo (Ferrara, 1549),[21]Bartolomeo Scappi (Rome, 1570),[18] andLancelot de Casteau (Liège, 1604).[22] It was called milk or cream snow (neve di latte,neige de lait,neige de crème).[23] The 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored withrosewater and sugar (cf.snow cream).[24] In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically withwillow orrush branches, and the resulting foam ("snow") on the surface would from time to time be skimmed off and drained. By the end of the 19th century,centrifuge separation was used to rapidly produce high-fat cream suitable for whipping.[3]
The French namecrème fouettée for whipped cream is attested in 1629,[25] and the English name "whipped cream" in 1673.[26] The name "snow cream" continued to be used in the 17th century.[27][28]
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were calledcrème en mousse (cream in a foam),crème fouettée,crème mousseuse (foamy cream),mousse (foam),[17][29] andfromage à la Chantilly (Chantilly-style molded cream), as early as 1768.[30][31][32] Modernmousses, includingmousse au chocolat, are a continuation of this tradition.
Cream whipped in a whipping siphon with nitrous oxide was invented in the 1930s by both Charles Getz, working withG. Frederick Smith,[33][34] and Marshall Reinecke.[35] Both filed patents, which were later litigated. The Getz patents were originally deemed invalid, but were upheld on appeal.[10]
Crème Chantilly is another name for whipped cream. Sometimes the two are distinguished clearly, withcrème Chantilly being whipped cream that has been sweetened.[36] Other times, they are treated as synonyms,[37] with both being sweetened[38][39] or neither being sweetened,[5][40] or indeed with sweetening unspecified or optional.[41][42] Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear whether they distinguish the two.[43]
The invention ofcrème Chantilly is often credited incorrectly, and without evidence, toFrançois Vatel,maître d'hôtel at theChâteau de Chantilly in the mid-17th century.[44][45] The name Chantilly, though, is first connected with whipped cream in the mid-18th century,[46] around the time that theBaronne d'Oberkirch praised the "cream" served at a lunch at theHameau de Chantilly—but did not say what exactly it was, or call it Chantilly cream.[47][48]
The namescrème Chantilly, crème de Chantilly, crème à la Chantilly, orcrème fouettée à la Chantilly only become common in the 19th century. In 1806, the first edition of Viard'sCuisinier Impérial mentions neither "whipped" nor "Chantilly" cream,[49] but the 1820 edition mentions both.[50]
The nameChantilly was probably used because the château had become a symbol of refined food;[51] the word Chantilly by itself has since become a culinary shorthand for whipped cream.[52][53]
Imitations of whipped cream, often calledwhipped topping (occasionallywhip topping[54]), are commercially available.[55] They may be used to avoiddairy ingredients, to provideextended shelf life, or to reduce the price — although some popular brands cost twice as much as whipped cream.[56]
The earliest known recipe for a non-dairy "whipped cream" was published byElla Eaton Kellogg in 1904; consistent with herSeventh-day Adventist practices, it replaced cream withalmond butter. Based on research sponsored byHenry Ford, a soy-based whip topping was commercialized by Delsoy Products by 1945. Delsoy did not survive, but Bob Rich's Rich Products frozen "Whip Topping", also introduced in 1945, succeeded. Rich Products topping was reformulated withcoconut oil replacingsoy oil in 1956.[55]
Artificial whipped topping normally contains some mixture ofpartially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to preventsyneresis. For purposes of regulation this is called "whipped edible oil topping" in the US.[57]
Non-dairy versions may be sold frozen in plastic tubs (e.g.,Cool Whip), in aerosol containers, or in liquid form in cartons.
Whipped cream is a popular topping for fruit anddesserts such as pie,ice cream (especiallysundaes), cupcakes, cakes,milkshakes,waffles,hot chocolate,cheesecakes,gelatin dessert, andpuddings. It is alsoserved on coffee andhot chocolate. In theViennese coffee house tradition, coffee with whipped cream is known asMelange mit Schlagobers. Whipped cream is used as an ingredient in many desserts, for example as a filling forprofiteroles andlayer cakes.[58]
It is often piped onto a dish using apastry bag to create decorative shapes.
Mousse is usually based on whipped cream, often with addedegg white foam. Similarly,crémet d'Anjou [fr] is made of whipped cream and whipped egg whites.[59]Fontainebleau [Fr] andcrémet d'Anjou include whipped cream and whippedfromage frais, and are typically served in a cheese drainer (faisselle), recalling the former process of draining whipped cream.[60]
Media related toWhipped cream at Wikimedia Commons
Basic Whipped Cream at the Wikibooks Cookbook subproject
I have never eaten such good cream, so appetising and so well prepared
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