Cream with high butterfat content—typically 30%–36%—is used for whipping, as fat globules contribute to forming stable air bubbles.
During whipping, partially coalesced fat molecules create … See more

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. The bubbles in the whipped cream … See more

Crème Chantilly is another name for whipped cream. Sometimes the two are distinguished clearly, with crème Chantilly being whipped … See more

Whipped cream is a popular topping for fruit and desserts such as pie, ice cream (especially sundaes), cupcakes, cakes, milkshakes, waffles, hot chocolate, cheesecakes See more

Whipped cream can be flavored with sugar, vanilla, coffee, chocolate, orange, or other flavorings. See more

Whipped cream, often sweetened and aromatised, was popular in the 16th century, with a mention in the writings of Rabelais (Paris, 1531), and recipes in A Proper Newe Booke … See more

Imitations of whipped cream, often called whipped topping (occasionally whip topping ), 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 … See more