/ 1 kg whipped cream
Rich in milk fat and fat-soluble vitamins including vitamin A; whipped cream is calorie-dense and contains minimal protein or carbohydrates in its unsweetened form.
About
Whipped cream is cream (the fatty layer skimmed from whole milk) that has been mechanically aerated by vigorous whisking or beating, incorporating air bubbles to increase volume and create a light, fluffy texture. The process typically involves heavy whipping cream (35-40% milk fat) beaten until soft or stiff peaks form. The fat in cream stabilizes the air bubbles, allowing the foam to hold its structure. Whipped cream can be sweetened with sugar and flavored with vanilla, cocoa, or liqueurs, though unsweetened versions are also common in both sweet and savory applications.
Culinary Uses
Whipped cream serves as a versatile topping and component in both sweet and savory cuisines. It is commonly used to garnish desserts such as pies, cakes, puddings, and ice cream, as well as hot beverages like coffee, hot chocolate, and mulled wine. In pastry work, whipped cream forms the base of chantilly cream and is folded into mousses, soufflés, and bavarian creams to create light, airy textures. Beyond desserts, it is used in savory applications such as piped garnishes for soups, vegetables, and seafood dishes in classical French cuisine. The incorporation of whipped cream adds richness, texture, and visual appeal to finished dishes.