/ 250 g whipped cream

Whipped cream is heavy cream (or whipping cream) that has been agitated with air until it reaches a light, fluffy texture and approximately double its original volume. The process incorporates air bubbles into the fat globules of the cream, stabilized by the fat content (typically 36-40% milk fat) and the protein casein present in dairy. Whipped cream is produced by whipping fresh or pasteurized heavy cream with mechanical beaters, a whisk, or pressurized dispensing canisters. The result is a soft, voluminous product that is smooth and pale white, with a delicate, slightly sweet flavor derived from the underlying cream. Texture can range from soft peaks (barely whipped) to stiff peaks (fully whipped), depending on duration of agitation.

Whipped cream functions as both a garnish and a component in desserts, pastries, and beverages across numerous cuisines. It crowns pies, cakes, mousses, and fruit desserts, providing textural contrast and richness. In hot beverages such as coffee, hot chocolate, and Irish coffee, it adds a creamy layer that melts slightly into the drink. Whipped cream is also incorporated into cold desserts including parfaits, trifles, and ice cream sundaes, and serves as a base for whipped cream-based frostings and fillings. It may be lightly sweetened with sugar and vanilla extract, or infused with liqueurs and spices for enhanced flavor.