Whipped Cream

dairy · desserts · cooking technique

What it is. Whipped cream starts as heavy cream, a rich fatty dairy product. When you whisk it, you trap thousands of tiny air bubbles inside, which makes it light, fluffy, and able to stand up in peaks.

The magic of air. The whole trick is adding air through whisking. As you whisk, you break the cream into smaller and smaller pieces while bubbles get trapped between them, creating that cloud-like texture that feels totally different from regular cream.

Sweet and flavored. Most whipped cream gets a little white sugar added to make it sweet, and vanilla is a favorite flavoring. Some people add other flavors like chocolate or peppermint, but vanilla is the classic choice.

Dessert topping star. Whipped cream is beloved on top of pies, cakes, ice cream, and puddings. It also floats on hot chocolate and coffee drinks, where it slowly melts into a creamy swirl.

Chantilly's fancy name. In French cuisine, whipped cream is called Chantilly cream or crème Chantilly, named after the town of Chantilly in France where it became especially popular.