Whipped cream, which is often sweetened with vanilla or other ingredients, has been around awhile and in fact was rather popular in the 16th century but back then it was called milk snow and took forever to make. Once you make it yourself you will likely never buy it in a plastic tub again.
There is a 1545 English recipe, “A Dyschefull of Snow”, which includes whipped egg whites, and is flavored with rosewater and sugar. (‘Dyschefull of Snow’ would be an awesome band name right?) Up until around the end of the 19th century, naturally separated cream is whipped, typically with willow or rush branches, and the resulting foam on the surface would be skimmed off and drained, a process taking an hour or more. Thank goodness I have my KitchenAid stand mixer. By the end of the 19th century, centrifuge-separated, high-fat cream made it much faster and easier to make whipped cream. The French name “crème fouettée” first seems to be used in 1629 and the English name “whipped cream” in 1673. The name “snow cream” continued to be used in the 17th century.
Crème Chantilly (pronounced kreme shawn tee tee) is another name for whipped cream. The difference between “whipped cream” and “crème Chantilly” is not just some fancy French words. Some pastry chefs say the difference between the two is that crème Chantilly is sweetened and whipped cream is not.
Whipped cream is not only one of the most useful dessert toppings or fillings but also actually an ingredient in many desserts. You will want to use cream with a fat content of 30% or more, and preferably over 35%. Generally speaking, one quart of cream produces 2 to 2 1/2 quarts whipped cream.
Whether you are going to call it whipped cream or get all fancy and use crème Chantilly, let’s get to making some.
When making all whipped cream preparations, observe the following guidelines:
1 cup heavy cream or creme fraiche
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1) Place the sugar into the mixing bowl and add the whipping cream and vanilla.
2) Whisk just until the cream reaches stiff peaks. Do not over whip or the cream will become grainy and then separate to form particles of butter.
It seems like there should be more to it right? Nope. That’s it.
You can store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds. Yield:1 1/2 to 2 cups whipped cream
PRO-TIP: Place your metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes while gathering your mise en place. Also, start the mixer on slow speed at first until the sugar at cream is incorporated. Trust me on that.
So there you go. Easy like Sunday morning right? But don’t wait till Sunday to try this out. Do it today and let me know in the comments how it worked out.