Whipped Cream

Creme Fouettee

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Sweet Cream
  • 2 Tablespoonfuls of Powdered White Sugar
  • 6 Drops of Jamaica Rum


In whipping cream remember that the first great essential is to have good Cream, and that the great secret of whipping depends upon the right, steady stroke. Always set the Cream on ice for several hours before using. Then sweeten it to taste, and add a few drops of Jamaica Rum. Have ready a second bowl, beat the Cream, or, rather, whip it, as you would in beating eggs to a froth, with clear, steady strokes, using an egg beater, or, if you have a small crank churn, which is better, use it, pressing the dasher up and down very hard, and removing the Cream as it rises around the dashboard. In the same way remove the Cream as it rises, while beating with the egg beater, putting the whipped portion into the second bowl, and continuing the process of whipping until all the Cream is drained. Set on ice and it will keep cool, fresh, sweet and firm.

The above process is intended when the Cream is to be used as a garnish for desserts. Any Essence may be used, instead of the Rum. When whipping Cream for coffee, or when you desire the Plain Whipped Cream, do not use sugar or Essence, but simply proceed to whip the Cream as directed above. Good, rich Milk may be whipped into the Cream.

Having given the above explicit directions, it will be easy for even the veriest amateur to make any of the following delightful Creole Cream Desserts.