Whipped cream#Crème Chantilly

Cream with high butterfat content—typically 30%–36%—is used for whipping, as fat globules contribute to forming stable air bubbles.{{Cite web|url=https://www.uoguelph.ca/foodscience/book-page/whipped-cream-structure|title=Whipped Cream Structure {{!}} Food Science|website=www.uoguelph.ca|access-date=2020-01-04}}

During whipping, partially coalesced fat molecules create a stabilized network that traps air bubbles.{{Cite journal|last1=Viet|last2=Cua|title=Effect of thermal treatment on physical properties and stability of whipping and whipped cream|journal=Journal of Food Engineering|volume= 163|doi=10.1016/j.jfoodeng.2015.04.026|pages=32–36|year=2015}} 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.

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.{{cite web|url=https://www.bonappetit.com/test-kitchen/common-mistakes/article/whipped-cream-common-mistakes|title=Whip it Real Good: How to Make Whipped Cream at Home|first=Rochelle|last=Bilow|website=bonappetit.com|date=19 November 2014}} 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. Various other substances, including gelatin and diphosphate, are used in commercial stabilizers.{{cite book|author=Wayne Gisslen|title=Professional Baking|year=2008|isbn=978-0471783497|page=264|publisher=John Wiley & Sons }}Alan Imeson, ed., Food Stabilisers, Thickeners and Gelling Agents, 2011, {{ISBN|1444360337}}, passimRose Levy Beranbaum, The Pie and Pastry Bible, 2009, {{ISBN|1439130876}}, p. 550{{cite web|title=Dr. Oetker Whip It|website=Dr. Oetker|url=https://www.oetker.ca/en_CA/products/p/whip-it}}

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. Cream supplied in an aerosol can is also known as skooshy cream (Scottish), squirty cream, spray cream,{{cite web|url=https://www.tesco.com/groceries/en-GB/shop/fresh-food/milk-butter-and-eggs/fresh-cream-and-custard/squirty-cream|url-status=dead|archive-url=https://web.archive.org/web/20200922053608/www.tesco.com/groceries/en-GB/shop/fresh-food/milk-butter-and-eggs/fresh-cream-and-custard/squirty-cream|archive-date=2020-09-22|title=Squirty Cream}} or aerosol cream.{{Cite web|title=Category: Aerosol Cream|url=https://staplefoodgroup.co.uk/product-category/aerosol-creams/|access-date=2020-11-21|website=Staple Food Group|language=en-GB}}{{Cite news|title=Aerosol Cream|url=https://www.cooksinfo.com/aerosol-cream|access-date=2020-11-21|website=CooksInfo|language=en-US|author1=Cooksinfo }} There are many brands of aerosol cream, with varying sweeteners and other factors.{{cite web | title=I tried 8 cans of whipped cream from the grocery store and ranked them from worst to best|first=Lucien|last=Formichella| website=Yahoo! News| url=https://consent.yahoo.com/v2/collectConsent?sessionId=1_cc-session_6081424f-3fb2-4b22-8768-0e3c45b497b3 |date=29 July 2023}}

In some jurisdictions, sales of canned whipped cream are limited to avoid potentially dangerous nitrous oxide abuse.{{cite news|title=Want to buy canned whipped cream in New York state? Don't forget your ID |url=https://www.nbcnews.com/news/us-news/want-buy-canned-whipped-cream-new-york-state-dont-forget-id-rcna45280 |website=NBC News|date=29 August 2022 }}

Whipped cream can be flavored with sugar, vanilla, coffee, chocolate, orange, or other flavorings.Jules Gouffée et al., Le livre de pâtisserie, 1873 p. [https://archive.org/details/lelivredepatisse00gouf/page/138 138]

{{quote box|align=right|width=35%|{{lang|fr|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.}}

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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.|M. Emy, 1768}}

Whipped cream, often sweetened and aromatised, was popular in the 16th century, with a mention in the writings of Rabelais{{Cite web |title=Histoire – La chantilly, un dessert de légende |url=https://www.rtbf.be/article/histoire-la-chantilly-un-dessert-de-legende-10648168 |access-date=2024-01-24 |website=RTBF |language=fr}} (Paris, 1531), and recipes in A Proper Newe Booke of Cokerye{{Cite web |title=Frere, Catherine Frances - A Proper newe booke of cokerye,... together with some account of domestic life, cookery and feasts in Tudor days, and of... Matthew Parker, Archbishop of Canterbury, and Margaret Parker, his wife / edited by Catherine Frances... |url=https://www.rct.uk/collection/1075246/a-proper-newe-booke-of-cokerye-together-with-some-account-of-domestic-life |access-date=2024-01-24 |website=www.rct.uk |language=en}} (London, 1545), and by Cristoforo di Messisbugo (Ferrara, 1549),Michelle Berriedale-Johnson, Festive Feasts Cookbook (British Museum), 2004, {{ISBN|0-299-19510-4}}, [https://books.google.com/books?id=qiDBvjhUqnUC&pg=PA33 p. 33], citing Messisbugo's {{lang|it|Banchetti, composizioni di vivande e apparecchio generale}} Bartolomeo Scappi (Rome, 1570),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, {{ISBN|0-8020-9624-7}}, [https://books.google.com/books?id=GrvhZvK5pCgC&pg=PA105 p. 105, note 2.39], with many menus including "neve di latte servita con zuccaro sopra" 'milk snow with sugar on top', [https://books.google.com/books?id=GrvhZvK5pCgC&q=%22neve+di+latte%22 {{lang|la|passim}}] and Lancelot de Casteau (Liège, 1604).{{lang|fr|Ouverture de cuisine}}, "Pour faire neige", p. 123 [https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/ouv3.htm transcription] It was called milk or cream snow ({{lang|it|neve di latte}}, {{lang|fr|neige de lait}}, {{lang|fr|neige de crème}}).{{lang|fr|Trésor de la langue française}} [https://www.cnrtl.fr/definition/neige s.v. {{lang|fr|neige}} Étymologie B.2] (1552 quotation) The 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar (cf. snow cream).Catherine Frances Frere, Prepere newe Booke of Cokerye, 1545 (modern edition 1913) – cited in Scully 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.Harold McGee, On Food and Cooking, 2007, {{isbn|1416556370}}, p. 30–33

The French name {{lang|fr|crème fouettée}} for whipped cream is attested in 1629,Jean-Louis Guez de Balzac, {{lang|fr|Lettres de Phyllarque à Ariste}} [https://books.google.com/books?id=zW_PCX1pb80C&dq=%22cr%C3%A8me+fouett%C3%A9e%22&pg=PA370 full text] and the English name "whipped cream" in 1673.{{Cite OED|whipped|id =228422|short=yes}} definition 3 The name "snow cream" continued to be used in the 17th century.{{lang|la|Dictionarium Rusticum, Urbanicum & Botanicum}}, 1726, s.v. 'Syllabub' [https://books.google.com/books?id=v2FJAAAAYAAJ&pg=RA1-PT296 full text]Sarah Harrison, The house-keeper's pocket-book, and compleat family cook, 1749, p. 173. [https://books.google.com/books?id=3IcEAAAAYAAJ&pg=PA173 full text]

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 {{lang|fr|crème en mousse}} (cream in a foam), {{lang|fr|crème fouettée}}, {{lang|fr|crème mousseuse}} (foamy cream), {{lang|fr|mousse}} (foam),M. Emy (officier), {{lang|fr| L'Art de bien faire les glaces d'office... avec un traité sur les mousses}}, Paris, 1768 [https://books.google.com/books?id=qDZdAAAAcAAJ&pg=PA222 p. 222]Alexandre-Balthazar-Laurent Grimod de La Reynière, {{lang|fr|Néo-Physiologie du gout par order alphabétique ou Dictionnaire générale de la cuisine française}}, 1839, [https://books.google.com/books?id=ts9QAQAAIAAJ&pg=PA184 p. 184] and {{lang|fr|fromage à la Chantilly}} (Chantilly-style molded cream), as early as 1768.Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, {{isbn|1442272821}}, p. 195"Tante Marie", {{lang|fr|La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus}}, 18??, [https://books.google.com/books?id=5A80_xF0vHUC&pg=PA296 p. 296] "Crème fouettée (ou Fromage à la Chantilly)"Mrs. Beeton, The book of household management, 1888, [https://books.google.com/books?id=otoAAAAAYAAJ&pg=PA927 p. 927] Modern {{lang|fr|mousses}}, including {{lang|fr|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,Charles Getz, "Process of making aerated food products", U.S. Patent 2294172A, filed 26 September 1935, issued 25 August 1942 [https://patents.google.com/patent/US2294172 full text]; also U.S. Patent 2435682 (continuation in part){{cite web|title=George Frederick Smith (1891–1976)|website=Chemistry at Illinois|publisher=University of Illinois|url=https://chemistry.illinois.edu/about/illini_chemists/smith.html|access-date=2014-02-27|url-status=dead|archive-url=https://web.archive.org/web/20131104160841/http://www.chemistry.illinois.edu/about/illini_chemists/smith.html|archive-date=2013-11-04}} and Marshall Reinecke.Marshall C. Reinecke, "Device for producing aerated expanded food products", U.S. Patent 2120297A, filed 15 August 1935, issued 14 June 1938 [https://patents.google.com/patent/US2120297 full text] Both filed patents, which were later litigated. The Getz patents were originally deemed invalid, but were upheld on appeal.Aeration Processes, Inc. v. Lange et al., 196 F.2d 981, 93 USPQ 332, United States Court of Appeals Eighth Circuit, May 20, 1952.

Image:Crème Chantilly.jpg

Crème Chantilly is another name for whipped cream. Sometimes the two are distinguished clearly, with crème Chantilly being whipped cream that has been sweetened.{{cite book|chapter=Crème fouettée et crème Chantilly|editor=Robert J. Courtine|title=Curnonsky: Cuisine et Vins de France|publisher=Larousse|year=1974|page=535}} Other times, they are treated as synonyms,{{cite book|title=Le Petit Robert|year=1972|chapter=Crème fouettée, dite aussi crème Chantilly}} with both being sweetenedLa Grande Encyclopédie (1902)Trésor de la langue française, [https://www.cnrtl.fr/definition/crème s.v. crème] or neither being sweetened,Émile Bernard Urbain Dubois, La Cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française appliquée au service à la russe, 1868, [https://archive.org/details/bub_gb_A7DX5_x_hrAC/page/n144 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."Paul Bocuse, La cuisine du marché (1980), p. 414: "Crème Chantilly (crème fouettée)" or indeed with sweetening unspecified or optional.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). 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.Larousse du XIXe (1878) et le Littré (1872) mention only whipped (fouettée); le Larousse Gastronomique (1938) mentions only Chantilly

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.{{cite book|author=Stephen Shapiro|chapter=Roland Joffé's Vatel|editor=Anne L. Birberick|editor2=Russell Ganim|title=Modern Perspectives on the Early Modern: Temps recherché, temps retrouvé|year=2005|isbn=1-886365-54-7|page=[https://books.google.com/books?id=QtjJxJoXx5MC&pg=PA84 84]}}{{cite web|url=http://www.domainedechantilly.com/domaine-de-chantilly/cr%C3%A8me-chantilly/histoire-de-la-cr%C3%A8me-chantilly|title=Histoire de la Crème Chantilly|website=Domaine de Chantilly|url-status=dead|archive-url=https://web.archive.org/web/20130416042751/http://www.domainedechantilly.com/domaine-de-chantilly/cr%C3%A8me-chantilly/histoire-de-la-cr%C3%A8me-chantilly|archive-date=2013-04-16}} The name Chantilly, though, is first connected with whipped cream in the mid-18th century,{{cite book|chapter=Fromage à la chantilly glacé|language=fr|trans-chapter=Ice cream whipped cheese|editor=Menon|editor-link=Menon (cookbook author)|title=Les soupers de la cour|trans-title=Court suppers|year=1755|pages=[https://books.google.com/books?id=dTI7AAAAcAAJ&pg=PA313 313–314]}} 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.{{cite book|title=Mémoires de la baronne d'Oberkirch|volume=2|page=[https://books.google.com/books?id=AMdCAAAAYAAJ&pg=PA112 112]|chapter=Jamais je n'ai mangé d'aussi bonne crème, aussi appétissante et aussi bien apprêtée|quote=I have never eaten such good cream, so appetising and so well prepared}}{{cite web|url= http://www.institut-de-france.fr/minisite/tables/71_la_naissance_de_la_creme_chantilly.html|title=Naissance de la crème Chantilly|work=Tables princières à Chantilly, du XVIIe au XIXe siècle|language=fr|url-status=dead|archive-url=https://web.archive.org/web/20110613140832/http://www.institut-de-france.fr/minisite/tables/71_la_naissance_de_la_creme_chantilly.html|archive-date=2011-06-13}} {{cite book|location=Musée Condé|url-status=dead|archive-url=https://web.archive.org/web/20081115004842/http://www.chateaudechantilly.com/pdf/DP2_tables_princieres.pdf|archive-date=2008-11-15|url=https://chateaudechantilly.fr/pdf/DP2_tables_princieres.pdf|title=Exposition du 16 septembre 2006 au 8 janvier 2007 — Tables princières à Chantilly, du XVIIe au XIXe siècle|language=fr|trans-title=Exhibition from September 16, 2006 to January 8, 2007 — Princely tables in Chantilly, from the 17th to the 19th century|publisher=Fondation pour la sauvegarde et le développement du domaine de Chantilly}}

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,{{cite book|url=https://books.google.com/books?id=sI4EAAAAYAAJ|title=Le cuisinier impérial, ou, L'art de faire la cuisine et la pâtisserie pour toutes les fortunes: avec différentes recettes d'office et de fruits confits, et la manière de servir une table depuis vingt jusqu'à soixante couverts|first=A.|last=Viard|date=1806|publisher=Barba|via=Google Books}} but the 1820 edition mentions both.{{cite book|url=https://archive.org/details/bub_gb_6B5fVHfmd8kC|title=Le cuisinier royal: ou l'Art de faire la cuisine, la patisserie et tout ce qui concerne l'office, pour toutes les fortunes|first1=A.|last1=Viard|last2=Fouret|date=1820|publisher=J.-N. Barba|via=Internet Archive}}

The name Chantilly was probably used because the château had become a symbol of refined food;Alan Davidson, The Oxford Companion to Food, s.v. 'cream'. the word Chantilly by itself has since become a culinary shorthand for whipped cream.Harry Louis Cracknell, G. Nobis, Practical Professional Gastronomy, 1985, {{isbn|1349178764}}, p. 237{{Cite OED|term=Chantilly|id=30526|short=yes|edition=Third Edition, updated March 2022}} II.6

{{See also|Plant cream}}

File:Vegan whipped cream.jpg

Imitations of whipped cream, often called whipped topping (occasionally whip topping{{Cite web |title=whipped topping,whip topping |url=https://books.google.com/ngrams/graph?content=whipped+topping%2Cwhip+topping&year_start=1880&year_end=2019&corpus=26&smoothing=5&case_insensitive=true |access-date=January 1, 2023 |website=Google Books Ngram Viewer}}), are commercially available. 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.{{cite journal|author=Patrick Di Justo|title=Cool Whip|journal=Wired|date=April 24, 2007|url=https://www.wired.com/2007/04/st-coolwhip/}}

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.{{cite book

|title=History of Non-Dairy Whip Topping, Coffee Creamer

|url=https://books.google.com/books?isbn=1928914624 |isbn=978-1928914624

|author1=William Shurtleff |author2=Akiko Aoyagi |date=2013| publisher=Soyinfo Center }}

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.Code of Federal Regulations, Title 21, section 172.836 through 172.842

Non-dairy versions may be sold frozen in plastic tubs (e.g., Cool Whip), in aerosol containers, or in liquid form in cartons.

File:Banoffeepie.jpg]]

Whipped cream is a popular topping for fruit and desserts such as pie, ice cream (especially sundaes), cupcakes, cakes, milkshakes, waffles, hot chocolate, cheesecakes, gelatin dessert, and puddings. It is also served on coffee and hot chocolate. In the Viennese coffee house tradition, coffee with whipped cream is known as Melange mit Schlagobers. Whipped cream is used as an ingredient in many desserts, for example as a filling for profiteroles and layer cakes.{{cite book|author=Wayne Gisslen|title=Professional Baking|year=2012|isbn=978-1118254363|page=260|publisher=Wiley }}

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, {{Ill|crémet d'Anjou|fr}} is made of whipped cream and whipped egg whites.Manfred Höfler, Pierre Rézeau, Variétés géographiques du français: Matériaux pour le vocabulaire de l'art culinaire, 1997, {{isbn|2252031530}}, p. 73 {{Ill|Fontainebleau (dessert)|lt=Fontainebleau|Fr|Fontainebleau (fromage)}} and crémet d'Anjou include whipped cream and whipped fromage frais, and are typically served in a cheese drainer (faisselle), recalling the former process of draining whipped cream.J.P. Géné, "Fontainebleau, la crème du fromage", Le Monde [https://www.lemonde.fr/m-le-mag/article/2016/04/29/fontainebleau-la-creme-du-fromage_4910935_4500055.html April 27, 2016]

{{Commons category-inline}}

{{Cookbook-inline|Basic Whipped Cream}}

{{Portal|Food}}

• Alcohol-infused whipped cream
• Dream Whip – a powdered dessert topping mix
• Reddi-Wip – a brand
• Schlagobers – Richard Strauss' "Whipped Cream" ballet

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