Whipped cream , also known as Chantilly cream or crème Chantilly ( French: [kʁɛm ʃɑ̃tiji] ), 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.
35-539: (Redirected from Creme ) Crème (or creme ) is a French word for 'cream', used in culinary terminology for various preparations: Cream , a high-fat dairy product made from milk from a cow Custard , a cooked, usually sweet mixture of dairy and eggs Crème liqueur , a sweet liqueur Cream soups (French: potages crèmes ), such as crème Ninon See also [ edit ] All pages with titles containing crème Cream (disambiguation) Topics referred to by
70-455: A filling for profiteroles and layer cakes . 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 [ fr ] is made of whipped cream and whipped egg whites. Fontainebleau [ Fr ] and crémet d'Anjou include whipped cream and whipped fromage frais , and are typically served in
105-491: A less common variant. Gräddfil (usually 12%) and Creme Fraiche (usually around 35%) are two common sour cream products. In Switzerland, the types of cream are legally defined as follows: Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche) are defined as cream soured by bacterial cultures. Thick cream (German: verdickter Rahm ; French: crème épaissie ; Italian: panna addensata )
140-500: A milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. Cream sold without further specification must contain no less than 350 g/kg (35%) milk fat. Manufacturers labels may distinguish between different fat contents, a general guideline is as follows: Canadian cream definitions are similar to those used in the United States, except for "light cream", which
175-696: A percentage followed by "milk fat", "B.F", or "M.F". In France, the use of the term "cream" for food products is defined by the decree 80-313 of April 23, 1980. It specifies the minimum rate of milk fat (12%) as well as the rules for pasteurisation or UHT sterilisation . The mention "crème fraîche" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if food additives complying with French and European laws are allowed, usually, none will be found in plain "crèmes" and "crèmes fraîches" apart from lactic ferments (some low cost creams (or close to creams) can contain thickening agents, but rarely). Fat content
210-810: A soft, sweet filling between them that is called "crème filling." In some cases, foods can be described as cream although they do not contain predominantly milk fats; for example, in Britain, " ice cream " can contain non-milk fat (declared on the label) in addition to or instead of cream, and salad cream is the customary name for a non-dairy condiment that has been produced since the 1920s. In other languages, cognates of "cream" are also sometimes used for non-food products, such as fogkrém (Hungarian for toothpaste), or Sonnencreme (German for sunscreen). Some products are described as "cream alternatives". For example, Elmlea Double , etc. are blends of buttermilk or lentils and vegetable oil with other additives sold by Upfield in
245-426: A tendency to produce oily globules (called "feathering") when added to coffee . The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate , although this is expensive. Butter is made by churning cream to separate the butterfat and buttermilk . This can be done by hand or by machine. Whipped cream
280-414: 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 . Cream aerated by an aerosol can or by a whipping siphon with a whipped-cream charger is sometimes described as whipped cream; it
315-483: 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 and hot chocolate . In the Viennese coffee house tradition, coffee with whipped cream is known as Melange mit Schlagobers . Whipped cream is used as an ingredient in many desserts, for example as
350-444: Is also sold: sour cream , crème fraîche , and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle ) grazing on natural pasture often contains some carotenoid pigments derived from the plants they eat; traces of these intensely colored pigments give milk a slightly yellow tone, hence the name of the yellowish-white color: cream . Carotenoids are also
385-923: Is also used in Indian curries such as masala dishes. Cream (usually light/single cream or half and half ) may be added to coffee . Both single and double cream (see Types for definitions) can be used in cooking. Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or "splitting". Double cream can be thinned with milk to make an approximation of single cream. The French word crème denotes not only dairy cream but also other thick liquids such as sweet and savory custards , which are normally made with milk, not cream. Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions, there are regulations for each type. The Australia New Zealand Food Standards Code – Standard 2.5.2 – Defines cream as
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#1732855673504420-414: Is commonly shown as "XX% M.G." ("matière grasse"). (usually 30%) (usually 15%) (usually 30%) (usually 15%) Russia, as well as other EAC countries , legally separates cream into two classes: normal (10–34% butterfat) and heavy (35–58%), but the industry has pretty much standardized around the following types: In Sweden , cream is usually sold as: Mellangrädde (27%) is, nowadays,
455-876: Is defined as cream thickened using thickening agents . In the United Kingdom, these types of cream are produced. Fat content must meet the Food Labelling Regulations 1996. In the United States, cream is usually sold as: Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for "manufacturer's cream", are based on the Code of Federal Regulations , Title 21, Part 131. Cream may have thickening agents and stabilizers added. Thickeners include sodium alginate , carrageenan , gelatine , sodium bicarbonate , tetrasodium pyrophosphate , and alginic acid . Other processing may be carried out. For example, cream has
490-452: Is different from Wikidata All article disambiguation pages All disambiguation pages Cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization . In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators ". In many countries, it
525-441: Is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide , from whipped-cream chargers may also be used to make whipped cream. Sour cream , produced in many countries, is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it. Crème fraîche (28% milk fat)
560-465: Is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product, similar to Indian malai . Reduced cream is a cream product in New Zealand, often used to make Kiwi dip . Some non-edible substances are called creams due to their consistency: shoe cream is runny, unlike regular waxy shoe polish; hand/body "creme" or "skin cream" is meant for moisturizing
595-1127: 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 , or aerosol cream . There are many brands of aerosol cream, with varying sweeteners and other factors. In some jurisdictions, sales of canned whipped cream are limited to avoid potentially dangerous nitrous oxide abuse . Whipped cream can be flavored with sugar , vanilla , coffee , chocolate , orange , or other flavorings. Les mousses se font avec de la crême bien douce & peu épaisse; on la fouette, ce qui la fait mousser, & c'est de cette mousse qu'on fait usage : on peut lui donner tel goût que l'on veut, aromates, fleurs, fruits, vins, ou liqueurs. Mousses are made with sweet cream, not very thick; one whips it, which makes it foam, and it
630-408: Is slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexican crema (or cream espesa ) is similar to crème fraîche. Smetana is a heavy cream-derived (15–40% milk fat) Central and Eastern European sweet or sour cream. Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar to Icelandic sýrður rjómi . Clotted cream in the United Kingdom
665-438: Is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat . Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey , a by-product of cheese -making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream
700-496: Is this foam that one uses: one may give it whatever flavor one wants, with aromatics, flowers, fruits, wines, or liqueurs. M. Emy, 1768 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 of Cokerye ( London , 1545), and by Cristoforo di Messisbugo ( Ferrara , 1549), Bartolomeo Scappi ( Rome , 1570), and Lancelot de Casteau ( Liège , 1604). It
735-659: Is very low-fat cream, usually with 5 or 6 percent butterfat. Specific product characteristics are generally uniform throughout Canada, but names vary by both geographic and linguistic area and by manufacturer: "coffee cream" may be 10 or 18 percent cream and "half-and-half" ( crème légère ) may be 3, 5, 6 or 10 percent, all depending on location and brand. Regulations allow cream to contain acidity regulators and stabilizers . For whipping cream, allowed additives include skim milk powder (≤ 0.25%), glucose solids (≤ 0.1%), calcium sulphate (≤ 0.005%), and xanthan gum (≤ 0.02%). The content of milk fat in canned cream must be displayed as
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#1732855673504770-520: 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
805-436: The 1820 edition mentions both. The name Chantilly was probably used because the château had become a symbol of refined food; the word Chantilly by itself has since become a culinary shorthand for whipped cream. 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
840-415: The United Kingdom packaged and shelved in the same way as cream, labelled as having "a creamy taste". Whipped cream 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 a stabilized network that traps air bubbles. The resulting colloid has about twice
875-399: The mixture or poured on top were called crème en mousse (cream in a foam), crème fouettée , crème mousseuse (foamy cream), mousse (foam), and fromage à la Chantilly (Chantilly-style molded cream), as early as 1768. Modern mousses , including mousse au chocolat , are a continuation of this tradition. Cream whipped in a whipping siphon with nitrous oxide
910-476: The origin of butter 's yellow color. Cream from goat 's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white. Cream is used as an ingredient in many foods, including ice cream , many sauces , soups , stews, puddings, and some custard bases, and is also used for cakes . Whipped cream is served as a topping on ice cream sundaes , milkshakes , lassi , eggnog , sweet pies , strawberries, blueberries, or peaches. Cream
945-531: The price — although some popular brands cost twice as much as whipped cream. 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
980-453: The same term [REDACTED] This disambiguation page lists articles associated with the title Crème . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Crème&oldid=1255216526 " Category : Disambiguation pages Hidden categories: Articles containing French-language text Short description
1015-449: The skin. Regulations in many jurisdictions restrict the use of the word cream for foods. Words such as creme , kreme , creame , or whipped topping (e.g., Cool Whip ) are often used for products which cannot legally be called cream, though in some jurisdictions even these spellings may be disallowed, for example under the doctrine of idem sonans . Oreo and Hydrox cookies are a type of sandwich cookie in which two biscuits have
1050-556: 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. The French name crème fouettée for whipped cream is attested in 1629, and the English name "whipped cream" in 1673. The name "snow cream" continued to be used in the 17th century. Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in
1085-460: The two names (for the sweetened or unsweetened version), so it is not clear whether they distinguish the two. 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
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1120-468: 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. 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 immediately start to pop, and it begins to liquefy, giving it
1155-420: Was called milk or cream snow ( neve di latte , neige de lait , neige de crème ). The 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar ( cf. snow cream ). 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
1190-586: Was invented in the 1930s by both Charles Getz, working with G. Frederick Smith , and Marshall Reinecke. Both filed patents, which were later litigated. The Getz patents were originally deemed invalid, but were upheld on appeal. Crème Chantilly is another name for whipped cream. Sometimes the two are distinguished clearly, with crème Chantilly being whipped cream that has been sweetened. Other times, they are treated as synonyms, with both being sweetened or neither being sweetened, or indeed with sweetening unspecified or optional. Many authors use only one of
1225-515: 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. Non-dairy versions may be sold frozen in plastic tubs ( e.g. , Cool Whip ), in aerosol containers, or in liquid form in cartons. Whipped cream
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