Whipped cream

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Whipped cream
Kakao mit Sahne 281104.jpg
A cup of hot chocolate topped with whipped cream from a pressurized can
Details
Type Cream
Main ingredient(s) Cream
Variations Chantilly cream
For the band, see Whipped Cream (band).
A slice of pumpkin pie topped with a whipped cream rose
Crème Chantilly

Whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, in which case it may be called Chantilly cream or crème Chantilly (pronounced: [kʁɛm ʃɑ̃tiji]).

Contents

[edit] Food chemistry

Cream containing 30% or more butterfat can be mixed with air, and the resulting colloid is roughly double the volume of the original cream as air bubbles are captured into a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter; the remaining liquid is buttermilk.

Confectioner's (icing) sugar is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of overwhipping.

Milk resists the whipping and does not hold the air bubbles well. Light whipping cream contains 30% to 36% butterfat[1] and holds air bubbles when whipped. Heavy cream contains 36% or more fat.[1]

[edit] Methods of whipping

Cream is usually whipped with a whisk, an electric or hand mixer, or (with some effort) a fork.

Whipped cream is often flavored with sugar, vanilla, coffee, chocolate, orange, and so on.[2] Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream.[3]

Whipped cream may be sold ready-to-use in pressurized containers; when the cream leaves the nozzle, it produces four times the volume of cream, twice the volume produced by whipping air into it.[citation needed] Using this technique, it may also be prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable cartridges. The whipped cream thus produced is unstable, however, and will return to a more or less liquid state within half an hour to one hour. Thus, the product is suitable for decorating food that will be served immediately.

[edit] Crème Chantilly

Crème Chantilly is another name for whipped cream. The difference between "whipped cream" and "crème Chantilly" is not systematic. Some authors distinguish between the two, with crème Chantilly being sweetened, and whipped cream not.[4] However, most authors treat the two as synonyms,[5] with both being sweetened,[6][7] neither being sweetened,[8][3] or treating sweetening as optional.[9][10] Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear if they distinguish the two.[11]

[edit] History

Whipped cream, often sweetened and aromatised, was popular in the 16th century,[12] with recipes in the writings of Cristoforo di Messisbugo (Ferrara, 1549),[13] Bartolomeo Scappi (Rome, 1570),[12] and Lancelot de Casteau (Liège, 1604).[14] It was called milk-snow (neve di latte, neige de lait).[15] A 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar.[16] In these recipes, a low-fat cream is whipped, and the foam is skimmed off the top.

Nonetheless, crème Chantilly continues to be credited incorrectly,[17] and without evidence, to Francois Vatel, maître d'hôtel at the Château de Chantilly a century later.[18] A century after Vatel, the Baronne d'Oberkirch praised the "cream" served at a lunch at the Hameau de Chantilly, but did not call it Chantilly cream.[19][20]

In the 18th century, another English name for a whipped mixture of cream and egg whites was "snow cream".[21][22]

The association of Chantilly with whipped cream first appears in the mid-18th century,[23] and the names "crème Chantilly", "crème de Chantilly", "crème à la Chantilly", or "crème fouettée à la Chantilly" become common in the 19th century. In 1806, the first edition of Viard's Cuisinier Impérial mentions neither "whipped" nor "Chantilly" cream[24] but the 1820 edition mentions both.[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 crème en mousse, crème fouettée, crème mousseuse, mousse,[26] and fromage à la Chantilly.[27][28] Modern mousses, including mousse au chocolat, are a continuation of this tradition.

The name Chantilly was probably used because the château had become a symbol of refined food.[29]

[edit] Imitation whipped cream

Imitations of whipped cream, often sold under the name whipped topping or squirty cream, are commercially available. Like other ersatz products, they may be used for various reasons:

Whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent synieresis, similar to margarine instead of the butter fat in the cream used in whipped cream. "Cool Whip", a well-known U.S. brand of whipped topping, is a term sometimes used as a genericized trademark to refer to any brand of topping. Cool Whip comes in two formats: either in a tub or in an aerosol can pressurized with nitrous oxide.

[edit] Uses

Whipped cream or Crème Chantilly are a popular topping for desserts such as pie, ice cream, cupcakes, cake, milkshakes and puddings.

[edit] See also

[edit] References

  1. ^ a b "2005 CFR Title 21, Volume 2", U.S. Food and Drug Administration, GPO.gov, webpage: GPO-2005-CFR
  2. ^ Jules Gouffée et al., Le livre de pâtisserie, 1873 p. 138
  3. ^ a b 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."
  4. ^ recipe entitled "Crème fouettée et crème Chantilly", in Robert J. Courtine, ed., Curnonsky: Cuisine et Vins de France, Larousse, 1974, p. 535
  5. ^ Le Petit Robert (1972): "Crème fouettée, dite aussi crème Chantilly"
  6. ^ ,La Grande Encyclopédie (1902)
  7. ^ Trésor de la langue française, s.v. crème full text
  8. ^ Paul Bocuse, La cuisine du marché (1980), p. 414: "Crème Chantilly (crème fouettée)"
  9. ^ 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."
  10. ^ 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).
  11. ^ Larousse du XIXe (1878) et le Littré (1872) mention only whipped (fouettée); le Larousse Gastronomique (1938) mentions only Chantilly
  12. ^ a b 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, p. 105, note 2.39, with many menus including "neve di latte servita con zuccaro sopra", passim
  13. ^ Michelle Berriedale-Johnson, Festive Feasts Cookbook (British Museum), 2004, ISBN 0-299-19510-4, p. 33, citing Messisbugo's Banchetti, composizioni di vivande e apparecchio generale
  14. ^ Ouverture de cuisine
  15. ^ see also Rabelais, Quart livre, LIX, 1552, éd. R. Marichal, p. 241, cited in the Trésor de la langue française
  16. ^ Catherine Frances Frere, Prepere newe Booke of Cokerye, 1545 (modern edition 1913) -- cited in Scully
  17. ^ Stephen Shapiro, "Roland Joffé's Vatel", in Anne L. Birberick, Russell Ganim, Modern Perspectives on the Early Modern: Temps recherché, temps retrouvé , 2005, ISBN 1-886365-54-7 p. 84
  18. ^ Wisegeek.com : What is Chantilly Cream?
  19. ^ Mémoires de la baronne d'Oberkirch, vol. 2, p. 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."
  20. ^ "Naissance de la crème chantilly", Tables princières à Chantilly, du XVIIe au XIXe siècle, exhibit at the Musée Condé, 16 September 2006 - 8 January 2007 [1] PDF
  21. ^ Dictionarium Rusticum, Urbanicum & Botanicum, 1726, s.v. 'Syllabub' full text
  22. ^ Sarah Harrison, The house-keeper's pocket-book, and compleat family cook, 1749, p. 173. full text
  23. ^ recipe for "fromage à la chantilly glacé", a sort of ice cream topped with whipped cream, in Menon's Les soupers de la cour, 1755, p. "chantilly" 313-314
  24. ^ Le cuisinier impérial, ou, L'art de faire la cuisine et la pâtisserie... - A. Viard - Google Books
  25. ^ Le Cuisinier Royal [2]
  26. ^ Alexandre-Balthazar-Laurent Grimod de La Reynière, Néo-Physiologie du gout par order alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184
  27. ^ "Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)"
  28. ^ Mrs. Beeton, The book of household management, 1888, p. 927
  29. ^ Alan Davidson, The Oxford Companion to Food, s.v. 'cream'.
  30. ^ Patrick Di Justo, "Cool Whip", Wired Magazine 15:05 (April 24, 2007) full text
  31. ^ cf. convenience food
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