Whipped cream explained

Whipped cream
Type:Cream
Main Ingredient:Cream
Variations:Added sugar and other flavorings, such as vanilla

Whipped cream, also known as Chantilly cream or French: crème Chantilly (in French kʁɛm ʃɑ̃tiji/), is a preparation of heavy, double, or other high-fat dairy cream that has been aerated by whisking or mixing until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid colloid. According to the definition of a sauce on Wikipedia, which includes creams, whipped cream can be considered a type of sauce due to its semi-solid texture and preparation method. It is commonly sweetened with white sugar and sometimes flavored with vanilla.

Fat content

Cream with high butterfat content—typically 30%–36%—is used for whipping, as fat globules contribute to forming stable air bubbles.[1]

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.

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.[3] 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.[4] [5] [6] [7]

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. Cream supplied in an aerosol can is also known as skooshy cream (Scottish), squirty cream, spray cream,[8] or aerosol cream.[9] [10] There are many brands of aerosol cream, with varying sweeteners and other factors.[11]

In some jurisdictions, sales of canned whipped cream are limited to avoid potentially dangerous nitrous oxide abuse.[12]

Flavorings

Whipped cream can be flavored with sugar, vanilla, coffee, chocolate, orange, or other flavorings.[13]

History

Whipped cream, often sweetened and aromatised, was popular in the 16th century, with recipes in the writings of Rabelais[14] (Paris, 1531), unknown author in A Proper Newe Booke of Cokerye[15] (London, 1545), Cristoforo di Messisbugo (Ferrara, 1549),[16] Bartolomeo Scappi (Rome, 1570),[17] and Lancelot de Casteau (Liège, 1604).[18] It was called milk or cream snow (Italian: neve di latte, French: neige de lait, French: neige de crème).[19] The 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar (cf. snow cream).[20] 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.[21]

The French name French: crème fouettée for whipped cream is attested in 1629,[22] and the English name "whipped cream" in 1673.[23] The name "snow cream" continued to be used in the 17th century.[24] [25]

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 French: crème en mousse (cream in a foam), French: crème fouettée, French: crème mousseuse (foamy cream), French: mousse (foam),[26] [27] and French: fromage à la Chantilly (Chantilly-style molded cream), as early as 1768.[28] [29] [30] Modern French: [[mousse]]s, including French: [[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,[31] [32] and Marshall Reinecke.[33] Both filed patents, which were later litigated. The Getz patents were originally deemed invalid, but were upheld on appeal.[34]

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.[35] Other times, they are treated as synonyms,[36] with both being sweetened[37] [38] or neither being sweetened,[39] [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]

Imitation whipped cream

See also: Plant cream. Imitations of whipped cream, often called whipped topping (occasionally whip topping[54]), 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.[55]

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.[56]

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.

Uses

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, especially in the Viennese coffee house tradition, where 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.[58]

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]

See also

Notes and References

  1. Web site: Whipped Cream Structure Food Science. www.uoguelph.ca. 2020-01-04.
  2. Viet. Cua. Effect of thermal treatment on physical properties and stability of whipping and whipped cream. Journal of Food Engineering. 163. 10.1016/j.jfoodeng.2015.04.026. 32–36. 2015.
  3. Web site: Whip it Real Good: How to Make Whipped Cream at Home. Rochelle. Bilow. bonappetit.com. 19 November 2014.
  4. Book: Wayne Gisslen. Professional Baking. 2008. 978-0471783497. 264. John Wiley & Sons .
  5. Alan Imeson, ed., Food Stabilisers, Thickeners and Gelling Agents, 2011,, passim
  6. Rose Levy Beranbaum, The Pie and Pastry Bible, 2009,, p. 550
  7. Web site: Dr. Oetker Whip It. Dr. Oetker.
  8. Web site: Squirty Cream. dead. 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. 2020-09-22.
  9. Web site: Category: Aerosol Cream. 2020-11-21. Staple Food Group. en-GB.
  10. News: Aerosol Cream. 2020-11-21. CooksInfo. en-US. Cooksinfo .
  11. Web site: I tried 8 cans of whipped cream from the grocery store and ranked them from worst to best. Lucien. Formichella. Yahoo! News. 29 July 2023.
  12. News: Want to buy canned whipped cream in New York state? Don't forget your ID . NBC News. 29 August 2022 .
  13. Jules Gouffée et al., Le livre de pâtisserie, 1873 p. 138
  14. Web site: Histoire – La chantilly, un dessert de légende . 2024-01-24 . RTBF . fr.
  15. Web site: 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... . 2024-01-24 . www.rct.uk . en.
  16. Michelle Berriedale-Johnson, Festive Feasts Cookbook (British Museum), 2004,, p. 33, citing Messisbugo's Italian: Banchetti, composizioni di vivande e apparecchio generale
  17. 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,, p. 105, note 2.39, with many menus including "neve di latte servita con zuccaro sopra" 'milk snow with sugar on top', Latin: passim
  18. French: Ouverture de cuisine, "Pour faire neige", p. 123 transcription
  19. French: [[Trésor de la langue française]] s.v. French: neige Étymologie B.2 (1552 quotation)
  20. Catherine Frances Frere, Prepere newe Booke of Cokerye, 1545 (modern edition 1913) – cited in Scully
  21. [Harold McGee]
  22. [Jean-Louis Guez de Balzac]
  23. 228422. yes. definition 3
  24. Latin: Dictionarium Rusticum, Urbanicum & Botanicum, 1726, s.v. 'Syllabub' full text
  25. Sarah Harrison, The house-keeper's pocket-book, and compleat family cook, 1749, p. 173. full text
  26. M. Emy (officier), French: L'Art de bien faire les glaces d'office... avec un traité sur les mousses, Paris, 1768 p. 222
  27. Alexandre-Balthazar-Laurent Grimod de La Reynière, French: Néo-Physiologie du gout par order alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184
  28. Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018,, p. 195
  29. "Tante Marie", French: La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)"
  30. Mrs. Beeton, The book of household management, 1888, p. 927
  31. 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)
  32. Web site: George Frederick Smith (1891–1976). Chemistry at Illinois. University of Illinois. 2014-02-27. dead. https://web.archive.org/web/20131104160841/http://www.chemistry.illinois.edu/about/illini_chemists/smith.html. 2013-11-04.
  33. Marshall C. Reinecke, "Device for producing aerated expanded food products", U.S. Patent 2120297A, filed 15 August 1935, issued 14 June 1938 full text
  34. Aeration Processes, Inc. v. Lange et al., 196 F.2d 981, 93 USPQ 332, United States Court of Appeals Eighth Circuit, May 20, 1952.
  35. Book: Crème fouettée et crème Chantilly. Robert J. Courtine. Curnonsky: Cuisine et Vins de France. Larousse. 1974. 535.
  36. Book: Le Petit Robert. 1972. Crème fouettée, dite aussi crème Chantilly.
  37. La Grande Encyclopédie (1902)
  38. Trésor de la langue française, s.v. crème
  39. 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."
  40. [Paul Bocuse]
  41. 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."
  42. 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).
  43. [Larousse du XIXe]
  44. Book: Stephen Shapiro. Roland Joffé's Vatel. Anne L. Birberick. Russell Ganim. Modern Perspectives on the Early Modern: Temps recherché, temps retrouvé. 2005. 1-886365-54-7. 84.
  45. Web site: Histoire de la Crème Chantilly. Domaine de Chantilly. dead. https://web.archive.org/web/20130416042751/http://www.domainedechantilly.com/domaine-de-chantilly/cr%C3%A8me-chantilly/histoire-de-la-cr%C3%A8me-chantilly. 2013-04-16.
  46. Book: Fromage à la chantilly glacé. fr. Ice cream whipped cheese. Menon. Menon (cookbook author). Les soupers de la cour. Court suppers. 1755. 313–314.
  47. Book: Mémoires de la baronne d'Oberkirch. 2. 112. Jamais je n'ai mangé d'aussi bonne crème, aussi appétissante et aussi bien apprêtée. I have never eaten such good cream, so appetising and so well prepared.
  48. Web site: Naissance de la crème Chantilly. Tables princières à Chantilly, du XVIIe au XIXe siècle. fr. dead. https://web.archive.org/web/20110613140832/http://www.institut-de-france.fr/minisite/tables/71_la_naissance_de_la_creme_chantilly.html. 2011-06-13. Book: Musée Condé. dead. https://web.archive.org/web/20081115004842/http://www.chateaudechantilly.com/pdf/DP2_tables_princieres.pdf. 2008-11-15. Exposition du 16 septembre 2006 au 8 janvier 2007 — Tables princières à Chantilly, du XVIIe au XIXe siècle. fr. Exhibition from September 16, 2006 to January 8, 2007 — Princely tables in Chantilly, from the 17th to the 19th century. Fondation pour la sauvegarde et le développement du domaine de Chantilly.
  49. Book: Viard, A.. 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. 1806. Barba. Google Books.
  50. Book: Le cuisinier royal: ou l'Art de faire la cuisine, la patisserie et tout ce qui concerne l'office, pour toutes les fortunes. A.. Viard. Fouret. 1820. J.-N. Barba. Internet Archive.
  51. [Alan Davidson (food writer)|Alan Davidson]
  52. Harry Louis Cracknell, G. Nobis, Practical Professional Gastronomy, 1985,, p. 237
  53. Chantilly. 30526. yes. Third Edition, updated March 2022. II.6
  54. Web site: whipped topping,whip topping . January 1, 2023 . Google Books Ngram Viewer.
  55. Patrick Di Justo. Cool Whip. Wired. April 24, 2007.
  56. Book: History of Non-Dairy Whip Topping, Coffee Creamer. 978-1928914624. William Shurtleff . Akiko Aoyagi . 2013. Soyinfo Center .
  57. Code of Federal Regulations, Title 21, section 172.836 through 172.842
  58. Book: Wayne Gisslen. Professional Baking. 2012. 978-1118254363. 260. Wiley .
  59. Manfred Höfler, Pierre Rézeau, Variétés géographiques du français: Matériaux pour le vocabulaire de l'art culinaire, 1997,, p. 73
  60. J.P. Géné, "Fontainebleau, la crème du fromage", Le Monde April 27, 2016