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Whipped cream, also known as Chantilly cream or crème Chantilly (), is high-fat dairy cream that has been aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid colloid. It is commonly sweetened with white sugar and sometimes flavored with vanilla. Whipped cream is often served on desserts and hot beverages, and used as an ingredient in desserts.
During whipping, partially coalesced fat create a stabilized network that traps air bubbles. 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.
In some jurisdictions, sales of canned whipped cream are limited to avoid potentially dangerous nitrous oxide abuse.
The French name crème fouettée for whipped cream is attested in 1629,Jean-Louis Guez de Balzac, Lettres de Phyllarque à Ariste full text and the English name "whipped cream" in 1673. definition 3 The name "snow cream" continued to be used in the 17th century.Dictionarium Rusticum, Urbanicum & Botanicum, 1726, s.v. 'Syllabub' full textSarah Harrison, The house-keeper's pocket-book, and compleat family cook, 1749, p. 173. 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 crème en mousse (cream in a foam), crème fouettée, crème mousseuse (foamy cream), mousse (foam),M. Emy (officier), L'Art de bien faire les glaces d'office... avec un traité sur les mousses, Paris, 1768 p. 222Alexandre-Balthazar-Laurent Grimod de La Reynière, Néo-physiologie du goût par ordre alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184 and 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, , 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 Modern , 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,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) 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 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.
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. The name Chantilly, though, is first connected with whipped cream in the mid-18th century, 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.
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, but the 1820 edition mentions both.
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, , p. 237 II.6
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.
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.
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, 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, , p. 73 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 April 27, 2016
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