Knowra Whipped cream Whipped cream Whipped cream is cream beaten to incorporate air, creating a light foam stabilized by partially coalesced fat droplets. It is used as a topping for desserts and drinks.
Milk fat : The mixture of fats in milk, present as droplets surrounded by membranes. Its droplets partially join during whipping, helping the foam hold its shape.
Cream : The fat-rich portion of milk separated by skimming or centrifugation. Whipped cream begins with cream, whose fat content determines its whipping behavior.
Chantilly cream : Sweetened whipped cream, often flavored with vanilla. It is the classic dessert form of whipped cream, used as a topping and filling.
Crème chantilly : A French preparation of sweetened, whipped cream, commonly flavored with vanilla. The name overlaps with whipped cream but conventionally specifies sweetening and flavoring.
Foam : A dispersion of gas bubbles within a liquid or solid material. Whipped cream is a food foam whose structure depends on trapped air bubbles.
Heavy cream : Cream containing a high proportion of milk fat, commonly at least 36 percent in the United States. Its abundant fat makes it especially suitable for forming a stable whipped foam.
Crème fraîche : A cultured cream with a thick texture and tangy flavor. It offers a tangier, less aerated alternative in desserts and savory dishes.
Meringue : A foam made by whipping egg whites, often with sugar, and then sometimes baking it. It traps air with egg proteins rather than the milk fat structure used in whipped cream.
Protein adsorption : The accumulation of protein molecules at a surface or interface. Milk proteins help stabilize air–water interfaces as cream is beaten.
Milk fat globule : A droplet of milk fat enclosed by a membrane and dispersed in the watery portion of milk. Whipping disrupts globule membranes and allows fat droplets to join around air bubbles.
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