Whipped Cream

Whipped cream, also known as Chantilly cream, is a light and fluffy dairy topping made by aerating high-fat cream. It is commonly sweetened and flavored with vanilla, and served on desserts or hot beverages.

Historically, whipped cream dates back to the 16th century, with early recipes appearing in works by Rabelais and Cristoforo di Messisbugo. The French name "crème fouettée" was attested in 1629, and the English term "whipped cream" in 1673. By the 19th century, the name "crème Chantilly" became associated with sweetened whipped cream, though its invention is often incorrectly attributed to François Vatel.

Modern whipped cream can be made using a whipping siphon with nitrous oxide, a method patented in the 1930s. The high butterfat content (30%–36%) is essential for creating stable air bubbles, resulting in its characteristic light texture.