Whipped cream is heavy, double, or other high-fat dairy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape. Cream aerated by the expansion of dissolved gas, forming a firm colloid, is also called whipped cream. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or crème Chantilly (French:[kʁɛmʃɑ̃tiji]).
During whipping, partially coalesced fat molecules create a stabilized network that traps air bubbles.[2] The resulting colloid has about twice the volume of the original cream. If whipping is prolonged further, the fat droplets stick together, destroying the colloid and forming butter. Low-fat cream, or milk, does not have enough fat to whip effectively.[3]
Production
Cream is usually whipped with a whisk, an electric hand mixer, or a food 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 adding gum tragacanth to stabilize whipped cream, while a few include whipped egg whites.[5] Various other substances, including gelatin and diphosphate, are used in commercial stabilizers.[6][7][8][9]
Instant
Cream aerated by an aerosol can or by a whipping siphon with a whipped-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; while carbon dioxide produces the same physical effect, it gives a sour taste.[10] Cream supplied in an aerosol can is also known as skooshy cream (Scottish), squirty cream, spray cream,[11] or aerosol 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 avoid potentially dangerous nitrous oxide abuse.[15]
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 recipes in the writings of Rabelais[19] (Paris, 1531), unknown author in A Proper Newe Booke of Cokerye[20] (London, 1545), Cristoforo di Messisbugo (Ferrara, 1549),[21]Bartolomeo Scappi (Rome, 1570),[18] and Lancelot 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 with rosewater and sugar (cf.snow cream).[24] In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with willow or rush 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 name crème 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 called crème en mousse (cream in a foam), crème fouettée, crème mousseuse (foamy cream), mousse (foam),[17][29] and fromage à la Chantilly (Chantilly-style molded cream), as early as 1768.[30][31][32] Modern mousses, including mousse 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 with G. 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
Crème Chantilly
Crème Chantilly is another name for whipped cream. Sometimes the two are distinguished clearly, with crème 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 of crème Chantilly is often credited incorrectly, and without evidence, to François Vatel, maître d'hôtel at the Château 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 the Baronne d'Oberkirch praised the "cream" served at a lunch at the Hameau de Chantilly—but did not say what exactly it was, or call it Chantilly cream.[47][48]
The names crème Chantilly, crème de Chantilly, crème à la Chantilly, or crème fouettée à la Chantilly only become common in the 19th century. In 1806, the first edition of Viard's Cuisinier Impérial mentions neither "whipped" nor "Chantilly" cream,[49] but the 1820 edition mentions both.[50]
The name Chantilly 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 called whipped topping (occasionally whip topping[54]), are commercially available.[55] They may be used to avoid dairy ingredients, to provide extended 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 by Ella Eaton Kellogg in 1904; consistent with her Seventh-day Adventist practices, it replaced cream with almond butter. Based on research sponsored by Henry 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 with coconut oil replacing soy oil in 1956.[55]
Artificial whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent syneresis. 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.
It is often piped onto a dish using a pastry bag to create decorative shapes.
Mousse is usually based on whipped cream, often with added egg white foam. Similarly, crémet d'Anjou is made of whipped cream and whipped egg whites.[59]Fontainebleau and crémet d'Angers include whipped cream and whipped fromage frais, and are typically served in a cheese drainer (faisselle), recalling the former process of draining whipped cream.[60]
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury.
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
The cuisine of Québec is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.
A profiterole, cream puff (US), or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
Cool Whip is an American brand of whipped topping manufactured by Kraft Heinz. It is used in North America as a topping for desserts, and in some no-bake pie recipes as a convenience food or ingredient that does not require physical whipping and can maintain its texture without melting over time.
Carrot cake is cake that contains carrots mixed into the batter.
Indigenous ice cream, also known as sxusem, is a Canadian whipped confection made from soapberries and other various fruits; it has been eaten as a traditional dessert by many First Nations peoples. It has been suggested that it was first produced in the Interior Salish territory of British Columbia which was located in the upper basins of the Columbia and Fraser rivers, and included tribes such as the Columbia, Lillooet, and Shuswap among others.
A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise. The meringue used is baked in a bain-marie. It may be served at room temperature or chilled.
Smetana is the English-language name for the types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche, but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking.
Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs or any actual cheese. One recipe using isinglass also calls for crumbled amaretto cookies, chocolate and other flavorings. One contemporary French recipe for "bavarois" is a savory preparation with a neufchâtel-type cheese and leeks, and is not a sweet dessert.
Cancoillotte or cancoyotte is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis or Kochkäse in German. It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.
A Mont Blanc is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. It was created in nineteenth-century Paris. The name comes from Mont Blanc, as the dish resembles a snow-capped mountain.
A bombe glacée, or simply a bombe, is a French ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ice cream bomb. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. The dessert appeared on restaurant menus as early as 1882.
Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream.
Plant cream is an imitation of dairy cream made without dairy products, and thus vegan. It is typically produced by grinding plant material into a thick liquid to which gums are added to imitate the viscosity and mouthfeel of cream. Common varieties are soy cream, coconut cream, and cashew cream. It is used as a dessert topping and in many other dishes and beverages.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
↑ Viet; Cua (2015). "Effect of thermal treatment on physical properties and stability of whipping and whipped cream". Journal of Food Engineering. 163: 32–36. doi:10.1016/j.jfoodeng.2015.04.026.
1 2 Émile Bernard Urbain Dubois, La Cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française appliquée au service à la russe, 1868, p. 122: "La chantilly n'est autre chose que la crème double, amenée à consistance, et rendue mousseuse par le travail du fouet et l'action de l'air."
↑ Wayne Gisslen (2008). Professional Baking. John Wiley & Sons. p.264. ISBN978-0471783497.
↑ Alan Imeson, ed., Food Stabilisers, Thickeners and Gelling Agents, 2011, ISBN1444360337, passim
↑ Rose Levy Beranbaum, The Pie and Pastry Bible, 2009, ISBN1439130876, p. 550
↑ Jules Gouffée et al., Le livre de pâtisserie, 1873 p. 138
1 2 M. Emy (officier), L'Art de bien faire les glaces d'office... avec un traité sur les mousses, Paris, 1768 p. 222
1 2 Terence Scully, trans., The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco; The Art and Craft of a Master Cook, 2008, ISBN0-8020-9624-7, p. 105, note 2.39, with many menus including "neve di latte servita con zuccaro sopra" 'milk snow with sugar on top', passim
↑ Dictionarium Rusticum, Urbanicum & Botanicum, 1726, s.v. 'Syllabub' full text
↑ Sarah Harrison, The house-keeper's pocket-book, and compleat family cook, 1749, p. 173. full text
↑ Alexandre-Balthazar-Laurent Grimod de La Reynière, Néo-Physiologie du gout par order alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184
↑ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN1442272821, p. 195
↑ "Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)"
↑ Mrs. Beeton, The book of household management, 1888, p. 927
↑ Charles Getz, "Process of making aerated food products", U.S. Patent 2294172A, filed 26 September 1935, issued 25 August 1942 full text; also U.S. Patent 2435682 (continuation in part)
↑ Marshall C. Reinecke, "Device for producing aerated expanded food products", U.S. Patent 2120297A, filed 15 August 1935, issued 14 June 1938 full text
↑ Robert J. Courtine, ed. (1974). "Crème fouettée et crème Chantilly". Curnonsky: Cuisine et Vins de France. Larousse. p.535.
↑ "Crème fouettée, dite aussi crème Chantilly". Le Petit Robert. 1972.
↑ Paul Bocuse, La cuisine du marché (1980), p. 414: "Crème Chantilly (crème fouettée)"
↑ La cuisine de Madame Saint-Ange (1927), p. 916f: "Crème fouettée dite «crème Chantilly»... Selon le cas, on ajoute du sucre en poudre, vanillé ou non, dans la crème fouettée."
↑ Julia Child et al., Mastering the Art of French Cooking, defines Crème Chantilly as "lightly beaten cream", then refers to it as "whipped cream". With added sugar or flavorings, she calls it "Flavored whipped cream" (I:580). In volume 2, one recipe for crème Chantilly is unsweetened (II:422), another is sweetened (II:450).
↑ Stephen Shapiro (2005). "Roland Joffé's Vatel". In Anne L. Birberick; Russell Ganim (eds.). Modern Perspectives on the Early Modern: Temps recherché, temps retrouvé. p.84. ISBN1-886365-54-7.
↑ Menon, ed. (1755). "Fromage à la chantilly glacé" [Ice cream whipped cheese]. Les soupers de la cour[Court suppers] (in French). pp.313–314.
↑ "Jamais je n'ai mangé d'aussi bonne crème, aussi appétissante et aussi bien apprêtée". Mémoires de la baronne d'Oberkirch. Vol.2. p.112. I have never eaten such good cream, so appetising and so well prepared
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