FOOD HISTORY: Whipped Cream
![]() A thought for National Strawberries and Cream Day. Photo courtesy SXC. |
By the end of the 19th century, the industrial revolution had produced centrifuge-separated, high-fat cream. Now, cooks could buy the cream and whip it directly, without tedious hours of skimming it from the milk.
Pastry chefs went to work containing a myriad of whipped cream desserts, shaped in molds, flavored with chocolate, coffee, fruits and liqueurs. Flavors folded into the cream or poured over it were called crème en mousse, cream in a foam. Other terms included crème fouettée, whipped cream; crème mousseuse, foamy cream; mousse*, foam; and crème Chantilly, Chantilly cream†. |
|
Some people use the terms crème Chantilly and whipped cream interchangeably. But there is a difference:
|