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26-581: Nordstrand may refer to: Places [ edit ] Germany Nordstrand, Germany , a peninsula in Germany Nordstrand (Amt) , a former municipality in Nordfriesland, Germany Norway Nordstrand, Norway , a borough in Oslo, Norway Søndre Nordstrand , a borough in Oslo, Norway Nordstrand Church , a church in Oslo, Norway Nordstrand IF ,

52-455: 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

78-814: 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

104-530: A sports club in Oslo, Norway Nordstrand Station , a railway station in Oslo, Norway Nordstrand, Møre og Romsdal , a village in Giske, Norway People [ edit ] Morten Nordstrand , a Danish professional footballer Rickard Nordstrand , a Swedish kickboxer See also [ edit ] Nordstrands Blad , a newspaper in Oslo, Norway Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with

130-415: 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. Cream is usually whipped with a whisk, an electric hand mixer , or a food processor . Results are best when

156-407: A whipping siphon with a whipped-cream charger is sometimes described as whipped cream; it 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

182-483: 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

208-505: Is different from Wikidata All article disambiguation pages All disambiguation pages Nordstrand, Germany In medieval times Nordstrand was a part of the larger island of Strand , which was torn into pieces in a disastrous storm tide in 1634 . More than 6,000 people drowned. Before 1634 the area of the island was about 210 square miles (540 km ). Other remnants of Strand are Pellworm and some Halligen islets. Similar storm surge destruction occurred in 1362 when

234-496: 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

260-520: 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

286-436: 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

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312-425: 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. 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

338-458: The equipment and ingredients are chilled. The bubbles in the whipped cream immediately start to pop, and it begins to liquefy, giving it 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

364-485: The islanders developed in 1872 to be able to drink alcohol in the presence of local pastor Georg Bleyer, who preached abstinence. It is made from hot strong coffee, sugar, dark rum (4 cl of 54% vol.) and whipped cream (to prevent the alcohol from evaporating, so that it could not be smelled). The pastor got the only cup without rum, but one day the cups got mixed up. When he discovered the deceit he exclaimed "Ihr Pharisäer!" ("You Pharisees!", connoting: "hypocrites"). Hence

390-399: 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

416-734: The name. The original Nordstrand island (before the flood of 1634) is thought to be the ancestral homeland of the North American surname ‘van Nostrand’ (including variants: vanNostrand, vanNordstrandt, vanOstrand). Two brothers emigrated from here to what is now New York, USA, in 1637 and 1638 after the flood. One of the three granite panels of the Canadian van Nostrand monument, in York Mill's Cemetery, Toronto (St John’s, York Mills, Anglican Church, 19 Don Ridge Dr., North York, Toronto, Ontario), points to Nordstrand Island. Pieter Karstense van Nortstrant

442-531: 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

468-556: 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

494-418: The title Nordstrand . 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=Nordstrand&oldid=1003226271 " Categories : Disambiguation pages Place name disambiguation pages Disambiguation pages with surname-holder lists Hidden categories: Short description

520-470: The town of Rungholt and 28 churches (out of 59 at that time) with the associated villages perished Nordstrand is accessible by road over a causeway , which connects to the mainland and was built in 1936. In 1987 the polder Beltringharder Koog was completed, turning the former island into a peninsula . Nordstrand is the origin of a locally famous alcoholic beverage, the Pharisäer ( Pharisee ), which

546-460: 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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572-655: Was born about 1605 on the island of Norstrand. Coupled with the name of his father, Carsten or Kersten, and the fact that his children were baptized in the Lutheran Church in Amsterdam, it would seem that a German, Frisian or Danish origin is probable. It is uncertain when Pieter Karstense came to Amsterdam, possibly as a child with his father, though no record of the latter has been found there. The sons of Pieter Pietersen Ostrander (son of Pieter Karstense van Nortstrant) were called Van Norstrande or Van Nostrande, whilst Van Ostrande

598-420: 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

624-586: 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

650-515: 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

676-421: Was used in other baptisms and eventually became the surname Oostrander and then the spelling as it is today, Ostrander. Whipped cream 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

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