whipped cream



  • Cream containing between 35 and 40 per cent butterfat which is whipped to incorporate air and to begin linking up the fat globules to make it a semi-solid. If whipping is carried on for too long the fat will become the continuous phase and it will turn to butter. For this reason, food processors must be carefully watched when being used to whip cream.


  • noun cream, beaten until it is stiff, flavoured with sugar and vanilla