World Library  
Flag as Inappropriate
Email this Article

Chantilly cream

Article Id: WHEBN0001074453
Reproduction Date:

Title: Chantilly cream  
Author: World Heritage Encyclopedia
Language: English
Subject: Argentine cuisine, Chantilly, Chantilly, Oise, François Vatel, The Magic Pan
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Chantilly cream

For the band, see Whipped Cream (band).


Whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, and is often called Chantilly cream or crème Chantilly (pronounced: [kʁɛm ʃɑ̃tiji]).

Food chemistry

Cream containing 30% or more butterfat can be mixed with air, and the resulting colloid is roughly double the volume of the original cream as air bubbles are captured into a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Confectioner's (icing) sugar is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of overwhipping.

Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam.[1]

Methods of whipping

Cream is usually whipped with a whisk, an electric or hand mixer, or (with some effort) a fork.

Whipped cream is often flavored with sugar, vanilla, coffee, chocolate, orange, and so on.[2] Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream;[3] a few include whipped egg whites.

Whipped cream may also be made in a whipping siphon, typically using nitrous oxide rather than carbon dioxide as the gas in the cartridges. Ready-to-use in pressurized containers are also sold at retail.

History

Whipped cream, often sweetened and aromatised, was popular in the 16th century,[4] with recipes in the writings of Cristoforo di Messisbugo (Ferrara, 1549),[5] Bartolomeo Scappi (Rome, 1570),[4] and Lancelot de Casteau (Liège, 1604).[6] It was called milk snow (neve di latte, neige de lait).[7] A 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar.[8] In these recipes, and until 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 from time to time be skimmed off and drained, a process taking an hour or more.[1] 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 'whipped cream' is attested in 1629,[9] and the English name "whipped cream" in 1673.[10] The name "snow cream" continued to be used in the 17th century.[11][12]

Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse 'cream in a foam', crème fouettée, crème mousseuse 'foamy cream', mousse 'foam',[13] and fromage à la Chantilly 'Chantilly-style cheese'.[14][15] Modern mousses, including mousse au chocolat, are a continuation of this tradition.

Crème Chantilly

Crème Chantilly is another name for whipped cream. The difference between "whipped cream" and "crème Chantilly" is not systematic. Some authors distinguish between the two, with crème Chantilly being sweetened, and whipped cream not.[16] However, most authors treat the two as synonyms,[17] with both being sweetened,[18][19] neither being sweetened,[20][3] or treating sweetening as optional.[21][22] Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear if they distinguish the two.[23]

The invention of crème Chantilly is often credited incorrectly, and without evidence, to Francois Vatel, maître d'hôtel at the Château de Chantilly in the mid-17th century.[24][25] But the name Chantilly is first connected with whipped cream in the mid-18th century,[26] around the time that the Baronne d'Oberkirch praised the "cream" served at a lunch at the Hameau de Chantilly — but did not call it Chantilly cream.[27][28]

The names "crème Chantilly", "crème de Chantilly", "crème à la Chantilly", or "crème fouettée à la Chantilly" only become common in the 19th century. In 1806, the first edition of Viard's Cuisinier Impérial mentions neither "whipped" nor "Chantilly" cream,[29] but the 1820 edition mentions both.[30]

The name Chantilly was probably used because the château had become a symbol of refined food.[31]

Imitation whipped cream

Imitations of whipped cream, often sold under the name whipped topping or squirty cream, are commercially available. They may be used for various reasons:

Whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent syneresis, similar to margarine instead of the butter fat in the cream used in whipped cream. "Cool Whip", a well-known U.S. brand of whipped topping, is a term sometimes used by Americans as a genericized trademark to refer to any brand of topping.

Uses

Whipped cream or Crème Chantilly is a popular topping for desserts such as pie, ice cream, cupcakes, cake, milkshakes and puddings.

See also

  • Cool Whip – a brand of imitation whipped cream
  • Dream Whip – a powdered dessert topping mix
  • Schlagobers – Richard Strauss's 'Whipped Cream' ballet
  • alcohol-infused whipped cream

References

de:Sahne#Zubereitung von Schlagsahne

et:Vahukoor fr:Crème chantilly

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.