Whipped Cream

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About
Whipped cream is not only one of the most useful dessert toppings and fillings but also an ingredient in many desserts. Cream with a fat content of 30% or more, but preferably over 35%, can be whipped into a foam. One quart cream produces 2 to 2½ quarts whipped cream.

In the classical pastry shop, sweetened, vanilla-flavored whipped cream is known as crème chantilly (pronounced kremm shawn tee yee). A recipe is included. When making all whipped cream preparations, observe the following guidelines: