Cream, whipped, cream topping, pressurized

Fun Facts

  1. Whipped cream has been around since the 16th century. It was included in recipes that date back to 1549 in Italy and 1604 in France. It was first called whipped cream in 1673, according to the Oxford English Dictionary. Though, there is a record of crème fouettée—whipped cream in French—in a recipe book from 1629.
  2. In very old texts, it was referred to as neige de lait in French and neve di latte in Italian. Both translate to milk snow. A 1545 English recipe for “A Dyschefull of Snowe” is a variation on whipped cream. It includes egg whites and rosewater.
  3. Up until the 19th century, recipes for whipped cream called for whipping the cream with a willow or rush branch in place of the modern whisk. As cool as it sounds, we don’t recommend it as a practical whisk (or cocktail tin) alternative—it takes over an hour to make a batch.
  4. Cream only whips at temperatures under 50 degrees. Any warmer and it becomes butter.

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