oz/300 g whipped cream
Rich in fat (approximately 36% milk fat) and calories; contains fat-soluble vitamins A and D. Provides calcium and small amounts of protein, though whipping increases volume relative to nutrient density.
About
Whipped cream is heavy cream (or double cream) that has been vigorously agitated with air, transforming its texture from liquid to light, fluffy foam. The cream is derived from the fatty layer that rises to the top of milk during separation, typically containing a minimum of 36% milk fat. Whipping incorporates air bubbles while the fat globules partially coalesce, creating a stable emulsion that roughly doubles in volume. The result is a cold, sweetened or unsweetened aerated dairy product with a delicate, billowing consistency that melts on the palate.\n\nWhipped cream may be prepared fresh by hand or machine, or purchased stabilized with gelatin, cornstarch, or gums to extend shelf life. The addition of sugar and vanilla extract are common enhancements, though pure whipped cream consists only of cream and air. Overworking can lead to butter formation, as the fat globules break down entirely and separate from the liquid phase.
Culinary Uses
Whipped cream serves as a versatile garnish and filling across pastries, desserts, beverages, and frozen preparations. It crowns pies, cakes, and tarts; dollops atop hot chocolate, coffee, and fruit desserts; and fills cream puffs, éclairs, and sandwich cookies. In French cuisine, crème Chantilly (whipped cream with sugar and vanilla) is essential to numerous preparations. It can be piped through a pastry bag for decorative effects or folded into mousse, tiramisu, and semifreddo to add lightness and richness. Whipped cream pairs well with acidic fruits, chocolate, and caramel, balancing richness with freshness.