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class="vector-toc-numb">2</span> <span>Production</span> </div> </a> <button aria-controls="toc-Production-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Production subsection</span> </button> <ul id="toc-Production-sublist" class="vector-toc-list"> <li id="toc-Instant" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Instant"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Instant</span> </div> </a> <ul id="toc-Instant-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Flavorings" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Flavorings"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Flavorings</span> </div> </a> <ul id="toc-Flavorings-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-History" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#History"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>History</span> </div> </a> <ul id="toc-History-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Crème_Chantilly" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Crème_Chantilly"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span><i>Crème Chantilly</i></span> </div> </a> <ul id="toc-Crème_Chantilly-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Imitation_whipped_cream" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Imitation_whipped_cream"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Imitation whipped cream</span> </div> </a> <ul id="toc-Imitation_whipped_cream-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Uses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Uses</span> </div> </a> <ul id="toc-Uses-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Whipped cream</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 43 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-43" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">43 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%82%D8%B4%D8%AF%D8%A9_%D9%85%D8%AE%D9%81%D9%88%D9%82%D8%A9" title="قشدة مخفوقة – Arabic" lang="ar" hreflang="ar" data-title="قشدة مخفوقة" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-hyw mw-list-item"><a href="https://hyw.wikipedia.org/wiki/%D5%80%D5%A1%D6%80%D5%A1%D5%AE_%D5%8D%D5%A5%D6%80" title="Հարած Սեր – Western Armenian" lang="hyw" hreflang="hyw" data-title="Հարած Սեր" data-language-autonym="Արեւմտահայերէն" data-language-local-name="Western Armenian" class="interlanguage-link-target"><span>Արեւմտահայերէն</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Nata_muntada" title="Nata muntada – Catalan" lang="ca" hreflang="ca" data-title="Nata muntada" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/%C5%A0leha%C4%8Dka" title="Šlehačka – Czech" lang="cs" hreflang="cs" data-title="Šlehačka" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Schlagsahne" title="Schlagsahne – German" lang="de" hreflang="de" data-title="Schlagsahne" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Vahukoor" title="Vahukoor – Estonian" lang="et" hreflang="et" data-title="Vahukoor" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9A%CF%81%CE%AD%CE%BC%CE%B1_%CF%83%CE%B1%CE%BD%CF%84%CE%B9%CE%B3%CE%AF" title="Κρέμα σαντιγί – Greek" lang="el" hreflang="el" data-title="Κρέμα σαντιγί" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Crema_batida" title="Crema batida – Spanish" lang="es" hreflang="es" data-title="Crema batida" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Batita_kremo" title="Batita kremo – Esperanto" lang="eo" hreflang="eo" data-title="Batita kremo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Esne-gain_harrotu" title="Esne-gain harrotu – Basque" lang="eu" hreflang="eu" data-title="Esne-gain harrotu" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%AE%D8%A7%D9%85%D9%87_%D8%B2%D8%AF%D9%87%E2%80%8C%D8%B4%D8%AF%D9%87" title="خامه زده‌شده – Persian" lang="fa" hreflang="fa" data-title="خامه زده‌شده" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr badge-Q70894304 mw-list-item" title=""><a href="https://fr.wikipedia.org/wiki/Cr%C3%A8me_fouett%C3%A9e" title="Crème fouettée – French" lang="fr" hreflang="fr" data-title="Crème fouettée" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Nata_batida" title="Nata batida – Galician" lang="gl" hreflang="gl" data-title="Nata batida" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%ED%9C%98%EC%A0%80%EC%9D%80_%ED%81%AC%EB%A6%BC" title="휘저은 크림 – Korean" lang="ko" hreflang="ko" data-title="휘저은 크림" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%80%D5%A1%D6%80%D5%A1%D5%AE_%D5%BD%D5%A5%D6%80%D5%B8%D6%82%D6%81%D6%84" title="Հարած սերուցք – Armenian" lang="hy" hreflang="hy" data-title="Հարած սերուցք" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/%C5%A0lag" title="Šlag – Croatian" lang="hr" hreflang="hr" data-title="Šlag" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Krim_kocok" title="Krim kocok – Indonesian" lang="id" hreflang="id" data-title="Krim kocok" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Panna_montata" title="Panna montata – Italian" lang="it" hreflang="it" data-title="Panna montata" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A7%D7%A6%D7%A4%D7%AA" title="קצפת – Hebrew" lang="he" hreflang="he" data-title="קצפת" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Krim_kocok" title="Krim kocok – Javanese" lang="jv" hreflang="jv" data-title="Krim kocok" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Plakta_grietin%C4%97l%C4%97" title="Plakta grietinėlė – Lithuanian" lang="lt" hreflang="lt" data-title="Plakta grietinėlė" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%A8%D0%BB%D0%B0%D0%B3" title="Шлаг – Macedonian" lang="mk" hreflang="mk" data-title="Шлаг" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Krim_putar" title="Krim putar – Malay" lang="ms" hreflang="ms" data-title="Krim putar" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Slagroom" title="Slagroom – Dutch" lang="nl" hreflang="nl" data-title="Slagroom" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%9B%E3%82%A4%E3%83%83%E3%83%97%E3%82%AF%E3%83%AA%E3%83%BC%E3%83%A0" title="ホイップクリーム – Japanese" lang="ja" hreflang="ja" data-title="ホイップクリーム" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Krem" title="Krem – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Krem" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Bita_%C5%9Bmietana" title="Bita śmietana – Polish" lang="pl" hreflang="pl" data-title="Bita śmietana" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Fri%C8%99c%C4%83_b%C4%83tut%C4%83" title="Frișcă bătută – Romanian" lang="ro" hreflang="ro" data-title="Frișcă bătută" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%92%D0%B7%D0%B1%D0%B8%D1%82%D1%8B%D0%B5_%D1%81%D0%BB%D0%B8%D0%B2%D0%BA%D0%B8" title="Взбитые сливки – Russian" lang="ru" hreflang="ru" data-title="Взбитые сливки" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Ajka" title="Ajka – Albanian" lang="sq" hreflang="sq" data-title="Ajka" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Whipped_cream" title="Whipped cream – Simple English" lang="en-simple" hreflang="en-simple" data-title="Whipped cream" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/%C5%A0%C4%BEaha%C4%8Dka_(jedlo)" title="Šľahačka (jedlo) – Slovak" lang="sk" hreflang="sk" data-title="Šľahačka (jedlo)" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-szl mw-list-item"><a href="https://szl.wikipedia.org/wiki/Szlagzana" title="Szlagzana – Silesian" lang="szl" hreflang="szl" data-title="Szlagzana" data-language-autonym="Ślůnski" data-language-local-name="Silesian" class="interlanguage-link-target"><span>Ślůnski</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%A8%D0%BB%D0%B0%D0%B3" title="Шлаг – Serbian" lang="sr" hreflang="sr" data-title="Шлаг" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/%C5%A0lag" title="Šlag – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Šlag" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target"><span>Srpskohrvatski / српскохрватски</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Kermavaahto" title="Kermavaahto – Finnish" lang="fi" hreflang="fi" data-title="Kermavaahto" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv badge-Q70894304 mw-list-item" title=""><a href="https://sv.wikipedia.org/wiki/Vispgr%C3%A4dde" title="Vispgrädde – Swedish" lang="sv" hreflang="sv" data-title="Vispgrädde" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%A7%E0%B8%B4%E0%B8%9B%E0%B8%84%E0%B8%A3%E0%B8%B5%E0%B8%A1" title="วิปครีม – Thai" lang="th" hreflang="th" data-title="วิปครีม" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/%C3%87%C4%B1rp%C4%B1lm%C4%B1%C5%9F_krema" title="Çırpılmış krema – Turkish" lang="tr" hreflang="tr" data-title="Çırpılmış krema" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%97%D0%B1%D0%B8%D1%82%D1%96_%D0%B2%D0%B5%D1%80%D1%88%D0%BA%D0%B8" title="Збиті вершки – Ukrainian" lang="uk" hreflang="uk" data-title="Збиті вершки" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Kem_t%C6%B0%C6%A1i" title="Kem tươi – Vietnamese" lang="vi" hreflang="vi" data-title="Kem tươi" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E9%AE%AE%E5%BF%8C%E5%BB%89" title="鮮忌廉 – Cantonese" lang="yue" hreflang="yue" data-title="鮮忌廉" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E6%8E%BC%E5%A5%B6%E6%B2%B9" title="掼奶油 – Chinese" lang="zh" hreflang="zh" data-title="掼奶油" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q625957#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit links</a></span></div> </div> </div> </div> </header> <div class="vector-page-toolbar"> <div class="vector-page-toolbar-container"> <div id="left-navigation"> <nav aria-label="Namespaces"> <div id="p-associated-pages" class="vector-menu vector-menu-tabs mw-portlet mw-portlet-associated-pages" > <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li 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div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="/wiki/Whipped_cream_(disambiguation)" class="mw-redirect mw-disambig" title="Whipped cream (disambiguation)">Whipped cream (disambiguation)</a>.</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">"Whipping cream" redirects here. For the definitions of "whipping cream" used in various countries, see <a href="/wiki/Cream#Types" title="Cream">Cream § Types</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Whipped cream</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Hot_chocolate_(2).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Hot_chocolate_%282%29.jpg/220px-Hot_chocolate_%282%29.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Hot_chocolate_%282%29.jpg/330px-Hot_chocolate_%282%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Hot_chocolate_%282%29.jpg/440px-Hot_chocolate_%282%29.jpg 2x" data-file-width="1024" data-file-height="685" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">A cup of <a href="/wiki/Hot_chocolate" title="Hot chocolate">hot chocolate</a> topped with whipped cream from a pressurized can</div></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Cream" title="Cream">Cream</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient">Cream</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Variations</th><td class="infobox-data">Added <a href="/wiki/Sugar" title="Sugar">sugar</a> and other flavorings, such as <a href="/wiki/Vanilla" title="Vanilla">vanilla</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Basic_Whipped_Cream" class="extiw" title="b:Cookbook:Basic Whipped Cream">Cookbook: Whipped cream</a></li><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Whipped_cream" class="extiw" title="commons:Category:Whipped cream">Media: Whipped cream</a></li></ul></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:01_Mmm..._Apple_Crisp_with_Whipped_Cream.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f7/01_Mmm..._Apple_Crisp_with_Whipped_Cream.jpg/220px-01_Mmm..._Apple_Crisp_with_Whipped_Cream.jpg" decoding="async" width="220" height="152" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f7/01_Mmm..._Apple_Crisp_with_Whipped_Cream.jpg/330px-01_Mmm..._Apple_Crisp_with_Whipped_Cream.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f7/01_Mmm..._Apple_Crisp_with_Whipped_Cream.jpg/440px-01_Mmm..._Apple_Crisp_with_Whipped_Cream.jpg 2x" data-file-width="2048" data-file-height="1415" /></a><figcaption><a href="/wiki/Apple_crisp" title="Apple crisp">Apple crisp</a> with whipped cream</figcaption></figure> <p><b>Whipped cream</b>, also known as <b>Chantilly cream</b> or <b><span title="French-language text"><i lang="fr">crème Chantilly</i></span></b> (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">French:</span> <span class="IPA nowrap" lang="fr-Latn-fonipa"><a href="/wiki/Help:IPA/French" title="Help:IPA/French">[kʁɛm<span class="wrap"> </span>ʃɑ̃tiji]</a></span>), is high-fat dairy cream that has been aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid <a href="/wiki/Colloid" title="Colloid">colloid</a>. It is commonly sweetened with white sugar and sometimes flavored with vanilla. Whipped cream is often served on desserts and hot beverages, and used as an ingredient in desserts. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Fat_content">Fat content</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=1" title="Edit section: Fat content"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Cream with high <a href="/wiki/Butterfat" title="Butterfat">butterfat</a> content—typically 30%–36%—is used for whipping, as <a href="/wiki/Fat_globules" class="mw-redirect" title="Fat globules">fat globules</a> contribute to forming stable <a href="/wiki/Air_bubble" class="mw-redirect" title="Air bubble">air bubbles</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>During whipping, partially coalesced fat <a href="/wiki/Molecule" title="Molecule">molecules</a> create a stabilized network that traps air bubbles.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> The resulting <a href="/wiki/Colloid" title="Colloid">colloid</a> has about twice the volume of the original cream. If whipping is prolonged further, the fat droplets stick together, destroying the colloid and forming <a href="/wiki/Butter" title="Butter">butter</a>. Low-fat cream, or milk, does not have enough fat to whip effectively.<sup id="cite_ref-mcgee_3-0" class="reference"><a href="#cite_note-mcgee-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Production">Production</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=2" title="Edit section: Production"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Cream is usually whipped with a whisk, an electric hand <a href="/wiki/Mixer_(cooking)" class="mw-redirect" title="Mixer (cooking)">mixer</a>, or a <a href="/wiki/Food_processor" title="Food processor">food processor</a>. Results are best when the equipment and ingredients are chilled.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The bubbles in the whipped cream immediately start to pop, and it begins to liquefy, giving it a useful lifetime of one to two hours. Many 19th-century recipes recommend adding <a href="/wiki/Gum_tragacanth" class="mw-redirect" title="Gum tragacanth">gum tragacanth</a> to stabilize whipped cream, while a few include whipped <a href="/wiki/Egg_whites" class="mw-redirect" title="Egg whites">egg whites</a>.<sup id="cite_ref-dubois_5-0" class="reference"><a href="#cite_note-dubois-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Various other substances, including <a href="/wiki/Gelatin" title="Gelatin">gelatin</a> and <a href="/wiki/E450_(food_additive)" class="mw-redirect" title="E450 (food additive)">diphosphate</a>, are used in commercial <a href="/wiki/Stabiliser_(food)" title="Stabiliser (food)">stabilizers</a>.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Instant">Instant</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=3" title="Edit section: Instant"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Cream aerated by an <a href="/wiki/Aerosol_spray" class="mw-redirect" title="Aerosol spray">aerosol can</a> or by a whipping <a href="/wiki/Soda_siphon" title="Soda siphon">siphon</a> with a <a href="/wiki/Whipped-cream_charger" title="Whipped-cream charger">whipped-cream charger</a> is sometimes described as whipped cream; it is similar to cream that has been aerated by whipping. A gas dissolves in the butterfat under pressure; when the pressure is released, the gas comes out of solution, forming small bubbles "aerating" the mass. <a href="/wiki/Nitrous_oxide" title="Nitrous oxide">Nitrous oxide</a> gas is usually used; while <a href="/wiki/Carbon_dioxide" title="Carbon dioxide">carbon dioxide</a> produces the same physical effect, it gives a sour taste.<sup id="cite_ref-lange_10-0" class="reference"><a href="#cite_note-lange-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> Cream supplied in an aerosol can is also known as <b>skooshy cream</b> (Scottish), <b>squirty cream</b>, <b>spray cream</b>,<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> or <b>aerosol cream</b>.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> There are many brands of aerosol cream, with varying sweeteners and other factors.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p><p>In some jurisdictions, sales of canned whipped cream are limited to avoid potentially dangerous <a href="/wiki/Recreational_use_of_nitrous_oxide" title="Recreational use of nitrous oxide">nitrous oxide abuse</a>.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Flavorings">Flavorings</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=4" title="Edit section: Flavorings"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Whipped cream can be flavored with <a href="/wiki/Sugar" title="Sugar">sugar</a>, <a href="/wiki/Vanilla" title="Vanilla">vanilla</a>, <a href="/wiki/Coffee" title="Coffee">coffee</a>, <a href="/wiki/Chocolate" title="Chocolate">chocolate</a>, <a href="/wiki/Orange_(fruit)" title="Orange (fruit)">orange</a>, or other flavorings.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=5" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1224211176">.mw-parser-output .quotebox{background-color:#F9F9F9;border:1px solid #aaa;box-sizing:border-box;padding:10px;font-size:88%;max-width:100%}.mw-parser-output .quotebox.floatleft{margin:.5em 1.4em .8em 0}.mw-parser-output .quotebox.floatright{margin:.5em 0 .8em 1.4em}.mw-parser-output .quotebox.centered{overflow:hidden;position:relative;margin:.5em auto .8em auto}.mw-parser-output .quotebox.floatleft span,.mw-parser-output .quotebox.floatright span{font-style:inherit}.mw-parser-output .quotebox>blockquote{margin:0;padding:0;border-left:0;font-family:inherit;font-size:inherit}.mw-parser-output .quotebox-title{text-align:center;font-size:110%;font-weight:bold}.mw-parser-output .quotebox-quote>:first-child{margin-top:0}.mw-parser-output .quotebox-quote:last-child>:last-child{margin-bottom:0}.mw-parser-output .quotebox-quote.quoted:before{font-family:"Times New Roman",serif;font-weight:bold;font-size:large;color:gray;content:" “ ";vertical-align:-45%;line-height:0}.mw-parser-output .quotebox-quote.quoted:after{font-family:"Times New Roman",serif;font-weight:bold;font-size:large;color:gray;content:" ” ";line-height:0}.mw-parser-output .quotebox .left-aligned{text-align:left}.mw-parser-output .quotebox .right-aligned{text-align:right}.mw-parser-output .quotebox .center-aligned{text-align:center}.mw-parser-output .quotebox .quote-title,.mw-parser-output .quotebox .quotebox-quote{display:block}.mw-parser-output .quotebox cite{display:block;font-style:normal}@media screen and (max-width:640px){.mw-parser-output .quotebox{width:100%!important;margin:0 0 .8em!important;float:none!important}}</style><div class="quotebox pullquote floatright" style="width:35%; ;"> <blockquote class="quotebox-quote left-aligned" style=""> <p><span title="French-language text"><i lang="fr">Les mousses se font avec de la crême bien douce & peu épaisse; on la fouette, ce qui la fait mousser, & c'est de cette mousse qu'on fait usage : on peut lui donner tel goût que l'on veut, aromates, fleurs, fruits, vins, ou liqueurs.</i></span> </p> <hr /> <p>Mousses are made with sweet cream, not very thick; one whips it, which makes it foam, and it is this foam that one uses: one may give it whatever flavor one wants, with aromatics, flowers, fruits, wines, or liqueurs. </p> </blockquote> <p style="padding-bottom: 0;"><cite class="left-aligned" style="">M. Emy, 1768<sup id="cite_ref-emy_17-0" class="reference"><a href="#cite_note-emy-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup></cite></p> </div> <p>Whipped cream, often sweetened and aromatised, was popular in the 16th century,<sup id="cite_ref-scully_18-0" class="reference"><a href="#cite_note-scully-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> with a mention in the writings of <a href="/wiki/Fran%C3%A7ois_Rabelais" title="François Rabelais">Rabelais</a><sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> (<a href="/wiki/Paris" title="Paris">Paris</a>, 1531), and recipes in <i><a href="/wiki/A_Proper_Newe_Booke_of_Cokerye" title="A Proper Newe Booke of Cokerye">A Proper Newe Booke of Cokerye</a></i><sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> (<a href="/wiki/London" title="London">London</a>, 1545), and by <a href="/wiki/Cristoforo_di_Messisbugo" title="Cristoforo di Messisbugo">Cristoforo di Messisbugo</a> (<a href="/wiki/Ferrara" title="Ferrara">Ferrara</a>, 1549),<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Bartolomeo_Scappi" title="Bartolomeo Scappi">Bartolomeo Scappi</a> (<a href="/wiki/Rome" title="Rome">Rome</a>, 1570),<sup id="cite_ref-scully_18-1" class="reference"><a href="#cite_note-scully-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> and <a href="/wiki/Lancelot_de_Casteau" title="Lancelot de Casteau">Lancelot de Casteau</a> (<a href="/wiki/Li%C3%A8ge" title="Liège">Liège</a>, 1604).<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> It was called milk or cream snow (<span title="Italian-language text"><i lang="it">neve di latte</i></span>, <span title="French-language text"><i lang="fr">neige de lait</i></span>, <span title="French-language text"><i lang="fr">neige de crème</i></span>).<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> The 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with <a href="/wiki/Rosewater" class="mw-redirect" title="Rosewater">rosewater</a> and sugar (<i>cf.</i> <a href="/wiki/Snow_cream#The_cream-based_dessert" title="Snow cream">snow cream</a>).<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with <a href="/wiki/Willow" title="Willow">willow</a> or <a href="/wiki/Juncaceae" title="Juncaceae">rush</a> branches, and the resulting foam ("snow") on the surface would from time to time be skimmed off and drained. By the end of the 19th century, <a href="/wiki/Separator_(milk)" title="Separator (milk)">centrifuge separation</a> was used to rapidly produce high-fat cream suitable for whipping.<sup id="cite_ref-mcgee_3-1" class="reference"><a href="#cite_note-mcgee-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>The French name <span title="French-language text"><i lang="fr">crème fouettée</i></span> for whipped cream is attested in 1629,<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> and the English name "whipped cream" in 1673.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> The name "snow cream" continued to be used in the 17th century.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p><p>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 <span title="French-language text"><i lang="fr">crème en mousse</i></span> (cream in a foam), <span title="French-language text"><i lang="fr">crème fouettée</i></span>, <span title="French-language text"><i lang="fr">crème mousseuse</i></span> (foamy cream), <span title="French-language text"><i lang="fr">mousse</i></span> (foam),<sup id="cite_ref-emy_17-1" class="reference"><a href="#cite_note-emy-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> and <span title="French-language text"><i lang="fr">fromage à la Chantilly</i></span> (Chantilly-style molded cream), as early as 1768.<sup id="cite_ref-chev_30-0" class="reference"><a href="#cite_note-chev-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> Modern <span title="French-language text"><i lang="fr"><a href="/wiki/Mousse" title="Mousse">mousses</a></i></span>, including <span title="French-language text"><i lang="fr"><a href="/wiki/Mousse_au_chocolat" class="mw-redirect" title="Mousse au chocolat">mousse au chocolat</a></i></span>, are a continuation of this tradition. </p><p>Cream whipped in a whipping siphon with nitrous oxide was invented in the 1930s by both Charles Getz, working with <a href="/wiki/G._Frederick_Smith" title="G. Frederick Smith">G. Frederick Smith</a>,<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> and Marshall Reinecke.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> Both filed patents, which were later litigated. The Getz patents were originally deemed invalid, but were upheld on appeal.<sup id="cite_ref-lange_10-1" class="reference"><a href="#cite_note-lange-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Crème_Chantilly"><span id="Cr.C3.A8me_Chantilly"></span><i>Crème Chantilly</i></h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=6" title="Edit section: Crème Chantilly"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Cr%C3%A8me_Chantilly.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/16/Cr%C3%A8me_Chantilly.jpg/220px-Cr%C3%A8me_Chantilly.jpg" decoding="async" width="220" height="220" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/16/Cr%C3%A8me_Chantilly.jpg/330px-Cr%C3%A8me_Chantilly.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/16/Cr%C3%A8me_Chantilly.jpg/440px-Cr%C3%A8me_Chantilly.jpg 2x" data-file-width="1193" data-file-height="1193" /></a><figcaption><i>Crème Chantilly</i></figcaption></figure> <p><i>Crème Chantilly</i> is another name for whipped cream. Sometimes the two are distinguished clearly, with <i>crème Chantilly</i> being whipped cream that has been sweetened.<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> Other times, they are treated as synonyms,<sup id="cite_ref-robert_37-0" class="reference"><a href="#cite_note-robert-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> with both being sweetened<sup id="cite_ref-grande_38-0" class="reference"><a href="#cite_note-grande-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> or neither being sweetened,<sup id="cite_ref-dubois_5-1" class="reference"><a href="#cite_note-dubois-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-bocuse_40-0" class="reference"><a href="#cite_note-bocuse-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> or indeed with sweetening unspecified or optional.<sup id="cite_ref-saint-ange_41-0" class="reference"><a href="#cite_note-saint-ange-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear whether they distinguish the two.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> </p><p>The invention of <i>crème Chantilly</i> is often credited incorrectly, and without evidence, to <a href="/wiki/Fran%C3%A7ois_Vatel" title="François Vatel">François Vatel</a>, <i><a href="/wiki/Ma%C3%AEtre_d%27h%C3%B4tel" title="Maître d'hôtel">maître d'hôtel</a></i> at the <a href="/wiki/Ch%C3%A2teau_de_Chantilly" title="Château de Chantilly">Château de Chantilly</a> in the mid-17th century.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> The name Chantilly, though, is first connected with whipped cream in the mid-18th century,<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> around the time that the <a href="/wiki/Baronne_d%27Oberkirch" class="mw-redirect" title="Baronne d'Oberkirch">Baronne d'Oberkirch</a> praised the "cream" served at a lunch at the <a href="/wiki/Hameau_de_Chantilly" title="Hameau de Chantilly">Hameau de Chantilly</a>—but did not say what exactly it was, or call it Chantilly cream.<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p><p>The names <i>crème Chantilly, crème de Chantilly, crème à la Chantilly</i>, or <i>crème fouettée à la Chantilly</i> only become common in the 19th century. In 1806, the first edition of Viard's <i><a href="/wiki/Le_Cuisinier_Imp%C3%A9rial" title="Le Cuisinier Impérial">Cuisinier Impérial</a></i> mentions neither "whipped" nor "Chantilly" cream,<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> but the 1820 edition mentions both.<sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> </p><p>The name <i>Chantilly</i> was probably used because the château had become a symbol of refined food;<sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> the word Chantilly by itself has since become a culinary shorthand for whipped cream.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Imitation_whipped_cream">Imitation whipped cream</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=7" title="Edit section: Imitation whipped cream"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Plant_cream" title="Plant cream">Plant cream</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Vegan_whipped_cream.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/58/Vegan_whipped_cream.jpg/220px-Vegan_whipped_cream.jpg" decoding="async" width="220" height="230" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/58/Vegan_whipped_cream.jpg/330px-Vegan_whipped_cream.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/58/Vegan_whipped_cream.jpg/440px-Vegan_whipped_cream.jpg 2x" data-file-width="3072" data-file-height="3216" /></a><figcaption>Vegan coconut whipped topping</figcaption></figure> <p>Imitations of whipped cream, often called <i>whipped topping</i> (occasionally <i>whip topping</i><sup id="cite_ref-54" class="reference"><a href="#cite_note-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup>), are commercially available.<sup id="cite_ref-shurtleff_55-0" class="reference"><a href="#cite_note-shurtleff-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> They may be used to avoid <a href="/wiki/Dairy" title="Dairy">dairy</a> ingredients, to provide <a href="/wiki/Extended_shelf_life" class="mw-redirect" title="Extended shelf life">extended shelf life</a>, or to reduce the price — although some popular brands cost twice as much as whipped cream.<sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> </p><p>The earliest known recipe for a non-dairy "whipped cream" was published by <a href="/wiki/Ella_Eaton_Kellogg" title="Ella Eaton Kellogg">Ella Eaton Kellogg</a> in 1904; consistent with her <a href="/wiki/Seventh-day_Adventist" class="mw-redirect" title="Seventh-day Adventist">Seventh-day Adventist</a> practices, it replaced cream with <a href="/wiki/Almond_butter" title="Almond butter">almond butter</a>. Based on research sponsored by <a href="/wiki/Henry_Ford" title="Henry Ford">Henry Ford</a>, a soy-based whip topping was commercialized by Delsoy Products by 1945. Delsoy did not survive, but Bob Rich's Rich Products frozen "Whip Topping", also introduced in 1945, succeeded. Rich Products topping was reformulated with <a href="/wiki/Coconut_oil" title="Coconut oil">coconut oil</a> replacing <a href="/wiki/Soy_oil" class="mw-redirect" title="Soy oil">soy oil</a> in 1956.<sup id="cite_ref-shurtleff_55-1" class="reference"><a href="#cite_note-shurtleff-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> </p><p>Artificial whipped topping normally contains some mixture of <a href="/wiki/Partially_hydrogenated" class="mw-redirect" title="Partially hydrogenated">partially hydrogenated</a> oil, sweeteners, water, and stabilizers and emulsifiers added to prevent <a href="/wiki/Syneresis_(chemistry)" title="Syneresis (chemistry)">syneresis</a>. For purposes of regulation this is called "whipped edible oil topping" in the US.<sup id="cite_ref-57" class="reference"><a href="#cite_note-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> </p><p>Non-dairy versions may be sold frozen in plastic tubs (<i>e.g.</i>, <a href="/wiki/Cool_Whip" title="Cool Whip">Cool Whip</a>), in aerosol containers, or in liquid form in cartons. </p> <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=8" title="Edit section: Uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Banoffeepie.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Banoffeepie.jpg/220px-Banoffeepie.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Banoffeepie.jpg/330px-Banoffeepie.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Banoffeepie.jpg/440px-Banoffeepie.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption><a href="/wiki/Banoffee_pie" title="Banoffee pie">Banoffee pie</a></figcaption></figure> <p>Whipped cream is a popular topping for fruit and <a href="/wiki/Dessert" title="Dessert">desserts</a> such as pie, <a href="/wiki/Ice_cream" title="Ice cream">ice cream</a> (especially <a href="/wiki/Sundae" title="Sundae">sundaes</a>), cupcakes, cakes, <a href="/wiki/Milkshake" title="Milkshake">milkshakes</a>, <a href="/wiki/Waffle" title="Waffle">waffles</a>, <a href="/wiki/Hot_chocolate" title="Hot chocolate">hot chocolate</a>, <a href="/wiki/Cheesecake" title="Cheesecake">cheesecakes</a>, <a href="/wiki/Jello" class="mw-redirect" title="Jello">gelatin dessert</a>, and <a href="/wiki/Pudding" title="Pudding">puddings</a>. It is also <a href="/wiki/List_of_coffee_drinks#Espresso" title="List of coffee drinks">served on coffee</a> and <a href="/wiki/Hot_chocolate" title="Hot chocolate">hot chocolate</a>. In the <a href="/wiki/Viennese_coffee_house" class="mw-redirect" title="Viennese coffee house">Viennese coffee house</a> tradition, coffee with whipped cream is known as <i>Melange mit Schlagobers</i>. Whipped cream is used as an ingredient in many desserts, for example as a filling for <a href="/wiki/Profiterole" title="Profiterole">profiteroles</a> and <a href="/wiki/Layer_cake" title="Layer cake">layer cakes</a>.<sup id="cite_ref-58" class="reference"><a href="#cite_note-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> </p><p>It is often piped onto a dish using a <a href="/wiki/Pastry_bag" title="Pastry bag">pastry bag</a> to create decorative shapes. </p><p><a href="/wiki/Mousse" title="Mousse">Mousse</a> is usually based on whipped cream, often with added <a href="/wiki/Egg_white#Egg_white_foam" title="Egg white">egg white foam</a>. Similarly, <i><a href="/w/index.php?title=Cr%C3%A9met_d%27Anjou&action=edit&redlink=1" class="new" title="Crémet d'Anjou (page does not exist)">crémet d'Anjou</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://fr.wikipedia.org/wiki/cr%C3%A9met_d%27Anjou" class="extiw" title="fr:crémet d'Anjou">fr</a>]</span></i> is made of whipped cream and whipped egg whites.<sup id="cite_ref-59" class="reference"><a href="#cite_note-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> <i><a href="/w/index.php?title=Fontainebleau_(dessert)&action=edit&redlink=1" class="new" title="Fontainebleau (dessert) (page does not exist)">Fontainebleau</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://fr.wikipedia.org/wiki/Fontainebleau_(fromage)" class="extiw" title="fr:Fontainebleau (fromage)">Fr</a>]</span></i> and <i>crémet d'Anjou</i> include whipped cream and whipped <i><a href="/wiki/Fromage_frais" class="mw-redirect" title="Fromage frais">fromage frais</a></i>, and are typically served in a cheese drainer (<i>faisselle</i>), recalling the former process of draining whipped cream.<sup id="cite_ref-60" class="reference"><a href="#cite_note-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=9" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Whipped_cream" class="extiw" title="commons:Category:Whipped cream">Whipped cream</a> at Wikimedia Commons <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, 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.portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{clear:left;float:left;margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/Alcohol-infused_whipped_cream" title="Alcohol-infused whipped cream">Alcohol-infused whipped cream</a></li> <li><a href="/wiki/Dream_Whip" title="Dream Whip">Dream Whip</a> – a powdered dessert topping mix</li> <li><a href="/wiki/Reddi-Wip" title="Reddi-Wip">Reddi-Wip</a> – a brand</li> <li><i><a href="/wiki/Schlagobers" title="Schlagobers">Schlagobers</a></i> – <a href="/wiki/Richard_Strauss" title="Richard Strauss">Richard Strauss</a>' "Whipped Cream" ballet</li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Whipped_cream&action=edit&section=10" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.uoguelph.ca/foodscience/book-page/whipped-cream-structure">"Whipped Cream Structure | Food Science"</a>. <i>www.uoguelph.ca</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2020-01-04</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.uoguelph.ca&rft.atitle=Whipped+Cream+Structure+%7C+Food+Science&rft_id=https%3A%2F%2Fwww.uoguelph.ca%2Ffoodscience%2Fbook-page%2Fwhipped-cream-structure&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVietCua2015" class="citation journal cs1">Viet; Cua (2015). "Effect of thermal treatment on physical properties and stability of whipping and whipped cream". <i>Journal of Food Engineering</i>. <b>163</b>: 32–36. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.jfoodeng.2015.04.026">10.1016/j.jfoodeng.2015.04.026</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Food+Engineering&rft.atitle=Effect+of+thermal+treatment+on+physical+properties+and+stability+of+whipping+and+whipped+cream&rft.volume=163&rft.pages=32-36&rft.date=2015&rft_id=info%3Adoi%2F10.1016%2Fj.jfoodeng.2015.04.026&rft.au=Viet&rft.au=Cua&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-mcgee-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-mcgee_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-mcgee_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="/wiki/Harold_McGee" title="Harold McGee">Harold McGee</a>, <i><a href="/wiki/On_Food_and_Cooking" title="On Food and Cooking">On Food and Cooking</a></i>, 2007, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1416556370" title="Special:BookSources/1416556370">1416556370</a>, p. 30–33</span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBilow2014" class="citation web cs1">Bilow, Rochelle (19 November 2014). <a rel="nofollow" class="external text" href="https://www.bonappetit.com/test-kitchen/common-mistakes/article/whipped-cream-common-mistakes">"Whip it Real Good: How to Make Whipped Cream at Home"</a>. <i>bonappetit.com</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=bonappetit.com&rft.atitle=Whip+it+Real+Good%3A+How+to+Make+Whipped+Cream+at+Home&rft.date=2014-11-19&rft.aulast=Bilow&rft.aufirst=Rochelle&rft_id=https%3A%2F%2Fwww.bonappetit.com%2Ftest-kitchen%2Fcommon-mistakes%2Farticle%2Fwhipped-cream-common-mistakes&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-dubois-5"><span class="mw-cite-backlink">^ <a href="#cite_ref-dubois_5-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-dubois_5-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Émile Bernard Urbain Dubois, <i>La Cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française appliquée au service à la russe</i>, 1868, <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_A7DX5_x_hrAC/page/n144">p. 122</a>: "La chantilly n'est autre chose que la crème double, amenée à consistance, et rendue mousseuse par le travail du fouet et l'action de l'air."</span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWayne_Gisslen2008" class="citation book cs1">Wayne Gisslen (2008). <i>Professional Baking</i>. John Wiley & Sons. p. 264. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0471783497" title="Special:BookSources/978-0471783497"><bdi>978-0471783497</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Professional+Baking&rft.pages=264&rft.pub=John+Wiley+%26+Sons&rft.date=2008&rft.isbn=978-0471783497&rft.au=Wayne+Gisslen&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text">Alan Imeson, ed., <i>Food Stabilisers, Thickeners and Gelling Agents</i>, 2011, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1444360337" title="Special:BookSources/1444360337">1444360337</a>, <i>passim</i></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text">Rose Levy Beranbaum, <i>The Pie and Pastry Bible</i>, 2009, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1439130876" title="Special:BookSources/1439130876">1439130876</a>, p. 550</span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.oetker.ca/en_CA/products/p/whip-it">"Dr. Oetker Whip It"</a>. <i>Dr. Oetker</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Dr.+Oetker&rft.atitle=Dr.+Oetker+Whip+It&rft_id=https%3A%2F%2Fwww.oetker.ca%2Fen_CA%2Fproducts%2Fp%2Fwhip-it&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-lange-10"><span class="mw-cite-backlink">^ <a href="#cite_ref-lange_10-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-lange_10-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Aeration Processes, Inc. <i>v.</i> Lange <i>et al.</i>, 196 F.2d 981, 93 USPQ 332, United States Court of Appeals Eighth Circuit, May 20, 1952.</span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20200922053608/www.tesco.com/groceries/en-GB/shop/fresh-food/milk-butter-and-eggs/fresh-cream-and-custard/squirty-cream">"Squirty Cream"</a>. Archived from <a rel="nofollow" class="external text" href="https://www.tesco.com/groceries/en-GB/shop/fresh-food/milk-butter-and-eggs/fresh-cream-and-custard/squirty-cream">the original</a> on 2020-09-22.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Squirty+Cream&rft_id=https%3A%2F%2Fwww.tesco.com%2Fgroceries%2Fen-GB%2Fshop%2Ffresh-food%2Fmilk-butter-and-eggs%2Ffresh-cream-and-custard%2Fsquirty-cream&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://staplefoodgroup.co.uk/product-category/aerosol-creams/">"Category: Aerosol Cream"</a>. <i>Staple Food Group</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2020-11-21</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Staple+Food+Group&rft.atitle=Category%3A+Aerosol+Cream&rft_id=https%3A%2F%2Fstaplefoodgroup.co.uk%2Fproduct-category%2Faerosol-creams%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCooksinfo" class="citation news cs1">Cooksinfo. <a rel="nofollow" class="external text" href="https://www.cooksinfo.com/aerosol-cream">"Aerosol Cream"</a>. <i>CooksInfo</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2020-11-21</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=CooksInfo&rft.atitle=Aerosol+Cream&rft.au=Cooksinfo&rft_id=https%3A%2F%2Fwww.cooksinfo.com%2Faerosol-cream&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFormichella2023" class="citation web cs1">Formichella, Lucien (29 July 2023). <a rel="nofollow" class="external text" href="https://consent.yahoo.com/v2/collectConsent?sessionId=1_cc-session_6081424f-3fb2-4b22-8768-0e3c45b497b3">"I tried 8 cans of whipped cream from the grocery store and ranked them from worst to best"</a>. <i>Yahoo! News</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Yahoo%21+News&rft.atitle=I+tried+8+cans+of+whipped+cream+from+the+grocery+store+and+ranked+them+from+worst+to+best&rft.date=2023-07-29&rft.aulast=Formichella&rft.aufirst=Lucien&rft_id=https%3A%2F%2Fconsent.yahoo.com%2Fv2%2FcollectConsent%3FsessionId%3D1_cc-session_6081424f-3fb2-4b22-8768-0e3c45b497b3&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="https://www.nbcnews.com/news/us-news/want-buy-canned-whipped-cream-new-york-state-dont-forget-id-rcna45280">"Want to buy canned whipped cream in New York state? Don't forget your ID"</a>. <i><a href="/wiki/NBC_News" title="NBC News">NBC News</a></i>. 29 August 2022.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=NBC+News&rft.atitle=Want+to+buy+canned+whipped+cream+in+New+York+state%3F+Don%27t+forget+your+ID&rft.date=2022-08-29&rft_id=https%3A%2F%2Fwww.nbcnews.com%2Fnews%2Fus-news%2Fwant-buy-canned-whipped-cream-new-york-state-dont-forget-id-rcna45280&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text">Jules Gouffée <i>et al.</i>, <i>Le livre de pâtisserie</i>, 1873 p. <a rel="nofollow" class="external text" href="https://archive.org/details/lelivredepatisse00gouf/page/138">138</a></span> </li> <li id="cite_note-emy-17"><span class="mw-cite-backlink">^ <a href="#cite_ref-emy_17-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-emy_17-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">M. Emy (officier), <span title="French-language text"><i lang="fr">L'Art de bien faire les glaces d'office... avec un traité sur les mousses</i></span>, Paris, 1768 <a rel="nofollow" class="external text" href="https://books.google.com/books?id=qDZdAAAAcAAJ&pg=PA222">p. 222</a></span> </li> <li id="cite_note-scully-18"><span class="mw-cite-backlink">^ <a href="#cite_ref-scully_18-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-scully_18-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Terence Scully, trans., <i>The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco; The Art and Craft of a Master Cook</i>, 2008, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-8020-9624-7" title="Special:BookSources/0-8020-9624-7">0-8020-9624-7</a>, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=GrvhZvK5pCgC&pg=PA105">p. 105, note 2.39</a>, with many menus including "neve di latte servita con zuccaro sopra" 'milk snow with sugar on top', <a rel="nofollow" class="external text" href="https://books.google.com/books?id=GrvhZvK5pCgC&q=%22neve+di+latte%22"><span title="Latin-language text"><i lang="la">passim</i></span></a></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://www.rtbf.be/article/histoire-la-chantilly-un-dessert-de-legende-10648168">"Histoire – La chantilly, un dessert de légende"</a>. <i>RTBF</i> (in French)<span class="reference-accessdate">. Retrieved <span class="nowrap">2024-01-24</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=RTBF&rft.atitle=Histoire+%E2%80%93+La+chantilly%2C+un+dessert+de+l%C3%A9gende&rft_id=https%3A%2F%2Fwww.rtbf.be%2Farticle%2Fhistoire-la-chantilly-un-dessert-de-legende-10648168&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.rct.uk/collection/1075246/a-proper-newe-booke-of-cokerye-together-with-some-account-of-domestic-life">"Frere, Catherine Frances - A Proper newe booke of cokerye,... together with some account of domestic life, cookery and feasts in Tudor days, and of... Matthew Parker, Archbishop of Canterbury, and Margaret Parker, his wife / edited by Catherine Frances..."</a> <i>www.rct.uk</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2024-01-24</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.rct.uk&rft.atitle=Frere%2C+Catherine+Frances+-+A+Proper+newe+booke+of+cokerye%2C...+together+with+some+account+of+domestic+life%2C+cookery+and+feasts+in+Tudor+days%2C+and+of...+Matthew+Parker%2C+Archbishop+of+Canterbury%2C+and+Margaret+Parker%2C+his+wife+%2F+edited+by+Catherine+Frances...&rft_id=https%3A%2F%2Fwww.rct.uk%2Fcollection%2F1075246%2Fa-proper-newe-booke-of-cokerye-together-with-some-account-of-domestic-life&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text">Michelle Berriedale-Johnson, <i>Festive Feasts Cookbook</i> (British Museum), 2004, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-299-19510-4" title="Special:BookSources/0-299-19510-4">0-299-19510-4</a>, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=qiDBvjhUqnUC&pg=PA33">p. 33</a>, citing Messisbugo's <span title="Italian-language text"><i lang="it">Banchetti, composizioni di vivande e apparecchio generale</i></span></span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><span title="French-language text"><i lang="fr">Ouverture de cuisine</i></span>, "Pour faire neige", p. 123 <a rel="nofollow" class="external text" href="https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/ouv3.htm">transcription</a></span> </li> <li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><span title="French-language text"><i lang="fr"><a href="/wiki/Tr%C3%A9sor_de_la_langue_fran%C3%A7aise" title="Trésor de la langue française">Trésor de la langue française</a></i></span> <a rel="nofollow" class="external text" href="https://www.cnrtl.fr/definition/neige"><i>s.v.</i> <span title="French-language text"><i lang="fr">neige</i></span> Étymologie B.2</a> (1552 quotation)</span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text">Catherine Frances Frere, <i>Prepere newe Booke of Cokerye</i>, 1545 (modern edition 1913) – cited in Scully</span> </li> <li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text"><a href="/wiki/Jean-Louis_Guez_de_Balzac" title="Jean-Louis Guez de Balzac">Jean-Louis Guez de Balzac</a>, <span title="French-language text"><i lang="fr">Lettres de Phyllarque à Ariste</i></span> <a rel="nofollow" class="external text" href="https://books.google.com/books?id=zW_PCX1pb80C&dq=%22cr%C3%A8me+fouett%C3%A9e%22&pg=PA370">full text</a></span> </li> <li id="cite_note-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-26">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFReference-OED-whipped" class="citation encyclopaedia cs1"><span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="https://www.oed.com/view/Entry/228422">"whipped"</a></span>. <i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=whipped&rft.btitle=Oxford+English+Dictionary&rft_id=https%3A%2F%2Fwww.oed.com%2Fview%2FEntry%2F228422&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span> definition 3</span> </li> <li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><span title="Latin-language text"><i lang="la">Dictionarium Rusticum, Urbanicum & Botanicum</i></span>, 1726, <i>s.v.</i> 'Syllabub' <a rel="nofollow" class="external text" href="https://books.google.com/books?id=v2FJAAAAYAAJ&pg=RA1-PT296">full text</a></span> </li> <li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text">Sarah Harrison, <i>The house-keeper's pocket-book, and compleat family cook</i>, 1749, p. 173. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=3IcEAAAAYAAJ&pg=PA173">full text</a></span> </li> <li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text">Alexandre-Balthazar-Laurent <a href="/wiki/Grimod_de_La_Reyni%C3%A8re" title="Grimod de La Reynière">Grimod de La Reynière</a>, <span title="French-language text"><i lang="fr">Néo-Physiologie du gout par order alphabétique ou Dictionnaire générale de la cuisine française</i></span>, 1839, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=ts9QAQAAIAAJ&pg=PA184">p. 184</a></span> </li> <li id="cite_note-chev-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-chev_30-0">^</a></b></span> <span class="reference-text">Jim Chevallier, <i>A History of the Food of Paris: From Roast Mammoth to Steak Frites</i>, 2018, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1442272821" title="Special:BookSources/1442272821">1442272821</a>, p. 195</span> </li> <li id="cite_note-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-31">^</a></b></span> <span class="reference-text">"Tante Marie", <span title="French-language text"><i lang="fr">La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus</i></span>, 18??, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=5A80_xF0vHUC&pg=PA296">p. 296</a> "Crème fouettée (ou Fromage à la Chantilly)"</span> </li> <li id="cite_note-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-32">^</a></b></span> <span class="reference-text">Mrs. Beeton, <i>The book of household management</i>, 1888, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=otoAAAAAYAAJ&pg=PA927">p. 927</a></span> </li> <li id="cite_note-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-33">^</a></b></span> <span class="reference-text">Charles Getz, "Process of making aerated food products", U.S. Patent 2294172A, filed 26 September 1935, issued 25 August 1942 <a rel="nofollow" class="external text" href="https://patents.google.com/patent/US2294172">full text</a>; also U.S. Patent 2435682 (continuation in part)</span> </li> <li id="cite_note-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-34">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20131104160841/http://www.chemistry.illinois.edu/about/illini_chemists/smith.html">"George Frederick Smith (1891–1976)"</a>. <i>Chemistry at Illinois</i>. University of Illinois. Archived from <a rel="nofollow" class="external text" href="https://chemistry.illinois.edu/about/illini_chemists/smith.html">the original</a> on 2013-11-04<span class="reference-accessdate">. Retrieved <span class="nowrap">2014-02-27</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Chemistry+at+Illinois&rft.atitle=George+Frederick+Smith+%281891%E2%80%931976%29&rft_id=https%3A%2F%2Fchemistry.illinois.edu%2Fabout%2Fillini_chemists%2Fsmith.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-35">^</a></b></span> <span class="reference-text">Marshall C. Reinecke, "Device for producing aerated expanded food products", U.S. Patent 2120297A, filed 15 August 1935, issued 14 June 1938 <a rel="nofollow" class="external text" href="https://patents.google.com/patent/US2120297">full text</a></span> </li> <li id="cite_note-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-36">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRobert_J._Courtine1974" class="citation book cs1">Robert J. Courtine, ed. (1974). "Crème fouettée et crème Chantilly". <i>Curnonsky: Cuisine et Vins de France</i>. Larousse. p. 535.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Cr%C3%A8me+fouett%C3%A9e+et+cr%C3%A8me+Chantilly&rft.btitle=Curnonsky%3A+Cuisine+et+Vins+de+France&rft.pages=535&rft.pub=Larousse&rft.date=1974&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-robert-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-robert_37-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation book cs1">"<i>Crème fouettée</i>, dite aussi <i>crème Chantilly</i>". <i><a href="/wiki/Petit_Robert" title="Petit Robert">Le Petit Robert</a></i>. 1972.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Cr%C3%A8me+fouett%C3%A9e%2C+dite+aussi+cr%C3%A8me+Chantilly&rft.btitle=Le+Petit+Robert&rft.date=1972&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-grande-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-grande_38-0">^</a></b></span> <span class="reference-text"><i><a href="/wiki/La_Grande_Encyclop%C3%A9die" title="La Grande Encyclopédie">La Grande Encyclopédie</a></i> (1902)</span> </li> <li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text"><i><a href="/wiki/Tr%C3%A9sor_de_la_langue_fran%C3%A7aise" title="Trésor de la langue française">Trésor de la langue française</a></i>, <a rel="nofollow" class="external text" href="https://www.cnrtl.fr/definition/crème"><i>s.v.</i> crème</a></span> </li> <li id="cite_note-bocuse-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-bocuse_40-0">^</a></b></span> <span class="reference-text"><a href="/wiki/Paul_Bocuse" title="Paul Bocuse">Paul Bocuse</a>, <i>La cuisine du marché</i> (1980), p. 414: "Crème Chantilly (crème fouettée)"</span> </li> <li id="cite_note-saint-ange-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-saint-ange_41-0">^</a></b></span> <span class="reference-text"><i><a href="/wiki/La_cuisine_de_Madame_Saint-Ange" class="mw-redirect" title="La cuisine de Madame Saint-Ange">La cuisine de Madame Saint-Ange</a></i> (1927), p. 916<i>f</i>: "Crème fouettée dite « crème Chantilly »... Selon le cas, on ajoute du sucre en poudre, vanillé ou non, dans la crème fouettée."</span> </li> <li id="cite_note-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-42">^</a></b></span> <span class="reference-text">Julia Child <i>et al.</i>, <i>Mastering the Art of French Cooking</i>, defines <i>Crème Chantilly</i> as "lightly beaten cream", then refers to it as "whipped cream". With added sugar or flavorings, she calls it "Flavored whipped cream" (<b>I</b>:580). In volume 2, one recipe for <i>crème Chantilly</i> is unsweetened (<b>II</b>:422), another is sweetened (<b>II</b>:450).</span> </li> <li id="cite_note-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-43">^</a></b></span> <span class="reference-text"><a href="/wiki/Larousse_du_XIXe" class="mw-redirect" title="Larousse du XIXe">Larousse du XIXe</a> (1878) et le <a href="/wiki/Littr%C3%A9" class="mw-redirect" title="Littré">Littré</a> (1872) mention only whipped (fouettée); le <a href="/wiki/Larousse_Gastronomique" title="Larousse Gastronomique">Larousse Gastronomique</a> (1938) mentions only Chantilly</span> </li> <li id="cite_note-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-44">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFStephen_Shapiro2005" class="citation book cs1">Stephen Shapiro (2005). "Roland Joffé's <i>Vatel</i>". In Anne L. Birberick; Russell Ganim (eds.). <i>Modern Perspectives on the Early Modern: Temps recherché, temps retrouvé</i>. p. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=QtjJxJoXx5MC&pg=PA84">84</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-886365-54-7" title="Special:BookSources/1-886365-54-7"><bdi>1-886365-54-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Roland+Joff%C3%A9%27s+Vatel&rft.btitle=Modern+Perspectives+on+the+Early+Modern%3A+Temps+recherch%C3%A9%2C+temps+retrouv%C3%A9&rft.pages=84&rft.date=2005&rft.isbn=1-886365-54-7&rft.au=Stephen+Shapiro&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-45">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20130416042751/http://www.domainedechantilly.com/domaine-de-chantilly/cr%C3%A8me-chantilly/histoire-de-la-cr%C3%A8me-chantilly">"Histoire de la Crème Chantilly"</a>. <i>Domaine de Chantilly</i>. Archived from <a rel="nofollow" class="external text" href="http://www.domainedechantilly.com/domaine-de-chantilly/cr%C3%A8me-chantilly/histoire-de-la-cr%C3%A8me-chantilly">the original</a> on 2013-04-16.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Domaine+de+Chantilly&rft.atitle=Histoire+de+la+Cr%C3%A8me+Chantilly&rft_id=http%3A%2F%2Fwww.domainedechantilly.com%2Fdomaine-de-chantilly%2Fcr%25C3%25A8me-chantilly%2Fhistoire-de-la-cr%25C3%25A8me-chantilly&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-46">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMenon1755" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Menon_(cookbook_author)" title="Menon (cookbook author)">Menon</a>, ed. (1755). "Fromage à la chantilly glacé" [Ice cream whipped cheese]. <i>Les soupers de la cour</i> [<i>Court suppers</i>] (in French). pp. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=dTI7AAAAcAAJ&pg=PA313">313–314</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Fromage+%C3%A0+la+chantilly+glac%C3%A9&rft.btitle=Les+soupers+de+la+cour&rft.pages=313-314&rft.date=1755&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation book cs1">"Jamais je n'ai mangé d'aussi bonne crème, aussi appétissante et aussi bien apprêtée". <i>Mémoires de la baronne d'Oberkirch</i>. Vol. 2. p. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=AMdCAAAAYAAJ&pg=PA112">112</a>. <q>I have never eaten such good cream, so appetising and so well prepared</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Jamais+je+n%27ai+mang%C3%A9+d%27aussi+bonne+cr%C3%A8me%2C+aussi+app%C3%A9tissante+et+aussi+bien+appr%C3%AAt%C3%A9e&rft.btitle=M%C3%A9moires+de+la+baronne+d%27Oberkirch&rft.pages=112&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-48">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110613140832/http://www.institut-de-france.fr/minisite/tables/71_la_naissance_de_la_creme_chantilly.html">"Naissance de la crème Chantilly"</a>. <i>Tables princières à Chantilly, du XVIIe au XIXe siècle</i> (in French). Archived from <a rel="nofollow" class="external text" href="http://www.institut-de-france.fr/minisite/tables/71_la_naissance_de_la_creme_chantilly.html">the original</a> on 2011-06-13.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Tables+princi%C3%A8res+%C3%A0+Chantilly%2C+du+XVIIe+au+XIXe+si%C3%A8cle&rft.atitle=Naissance+de+la+cr%C3%A8me+Chantilly&rft_id=http%3A%2F%2Fwww.institut-de-france.fr%2Fminisite%2Ftables%2F71_la_naissance_de_la_creme_chantilly.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation book cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20081115004842/http://www.chateaudechantilly.com/pdf/DP2_tables_princieres.pdf"><i>Exposition du 16 septembre 2006 au 8 janvier 2007 — Tables princières à Chantilly, du XVIIe au XIXe siècle</i></a> [<i>Exhibition from September 16, 2006 to January 8, 2007 — Princely tables in Chantilly, from the 17th to the 19th century</i>] <span class="cs1-format">(PDF)</span> (in French). <a href="/wiki/Mus%C3%A9e_Cond%C3%A9" title="Musée Condé">Musée Condé</a>: Fondation pour la sauvegarde et le développement du domaine de Chantilly. Archived from <a rel="nofollow" class="external text" href="https://chateaudechantilly.fr/pdf/DP2_tables_princieres.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 2008-11-15.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Exposition+du+16+septembre+2006+au+8+janvier+2007+%E2%80%94+Tables+princi%C3%A8res+%C3%A0+Chantilly%2C+du+XVIIe+au+XIXe+si%C3%A8cle&rft.place=Mus%C3%A9e+Cond%C3%A9&rft.pub=Fondation+pour+la+sauvegarde+et+le+d%C3%A9veloppement+du+domaine+de+Chantilly&rft_id=https%3A%2F%2Fchateaudechantilly.fr%2Fpdf%2FDP2_tables_princieres.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-49">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFViard1806" class="citation book cs1">Viard, A. (1806). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=sI4EAAAAYAAJ"><i>Le cuisinier impérial, ou, L'art de faire la cuisine et la pâtisserie pour toutes les fortunes: avec différentes recettes d'office et de fruits confits, et la manière de servir une table depuis vingt jusqu'à soixante couverts</i></a>. Barba – via Google Books.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Le+cuisinier+imp%C3%A9rial%2C+ou%2C+L%27art+de+faire+la+cuisine+et+la+p%C3%A2tisserie+pour+toutes+les+fortunes%3A+avec+diff%C3%A9rentes+recettes+d%27office+et+de+fruits+confits%2C+et+la+mani%C3%A8re+de+servir+une+table+depuis+vingt+jusqu%27%C3%A0+soixante+couverts&rft.pub=Barba&rft.date=1806&rft.aulast=Viard&rft.aufirst=A.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DsI4EAAAAYAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-50">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFViardFouret1820" class="citation book cs1">Viard, A.; Fouret (1820). <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_6B5fVHfmd8kC"><i>Le cuisinier royal: ou l'Art de faire la cuisine, la patisserie et tout ce qui concerne l'office, pour toutes les fortunes</i></a>. J.-N. Barba – via Internet Archive.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Le+cuisinier+royal%3A+ou+l%27Art+de+faire+la+cuisine%2C+la+patisserie+et+tout+ce+qui+concerne+l%27office%2C+pour+toutes+les+fortunes&rft.pub=J.-N.+Barba&rft.date=1820&rft.aulast=Viard&rft.aufirst=A.&rft.au=Fouret&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbub_gb_6B5fVHfmd8kC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-51">^</a></b></span> <span class="reference-text"><a href="/wiki/Alan_Davidson_(food_writer)" title="Alan Davidson (food writer)">Alan Davidson</a>, <i><a href="/wiki/The_Oxford_Companion_to_Food" title="The Oxford Companion to Food">The Oxford Companion to Food</a></i>, <i>s.v.</i> 'cream'.</span> </li> <li id="cite_note-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-52">^</a></b></span> <span class="reference-text">Harry Louis Cracknell, G. Nobis, <i>Practical Professional Gastronomy</i>, 1985, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1349178764" title="Special:BookSources/1349178764">1349178764</a>, p. 237</span> </li> <li id="cite_note-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-53">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFReference-OED-Chantilly" class="citation encyclopaedia cs1"><span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="https://www.oed.com/view/Entry/30526">"Chantilly"</a></span>. <i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i> (Third Edition, updated March 2022 ed.).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Chantilly&rft.btitle=Oxford+English+Dictionary&rft.edition=Third+Edition%2C+updated+March+2022&rft_id=https%3A%2F%2Fwww.oed.com%2Fview%2FEntry%2F30526&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span> II.6</span> </li> <li id="cite_note-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-54">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://books.google.com/ngrams/graph?content=whipped+topping%2Cwhip+topping&year_start=1880&year_end=2019&corpus=26&smoothing=5&case_insensitive=true">"whipped topping,whip topping"</a>. <i>Google Books Ngram Viewer</i><span class="reference-accessdate">. Retrieved <span class="nowrap">January 1,</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Google+Books+Ngram+Viewer&rft.atitle=whipped+topping%2Cwhip+topping&rft_id=https%3A%2F%2Fbooks.google.com%2Fngrams%2Fgraph%3Fcontent%3Dwhipped%2Btopping%252Cwhip%2Btopping%26year_start%3D1880%26year_end%3D2019%26corpus%3D26%26smoothing%3D5%26case_insensitive%3Dtrue&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-shurtleff-55"><span class="mw-cite-backlink">^ <a href="#cite_ref-shurtleff_55-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-shurtleff_55-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWilliam_ShurtleffAkiko_Aoyagi2013" class="citation book cs1">William Shurtleff; Akiko Aoyagi (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?isbn=1928914624"><i>History of Non-Dairy Whip Topping, Coffee Creamer</i></a>. Soyinfo Center. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1928914624" title="Special:BookSources/978-1928914624"><bdi>978-1928914624</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=History+of+Non-Dairy+Whip+Topping%2C+Coffee+Creamer&rft.pub=Soyinfo+Center&rft.date=2013&rft.isbn=978-1928914624&rft.au=William+Shurtleff&rft.au=Akiko+Aoyagi&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fisbn%3D1928914624&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-56"><span class="mw-cite-backlink"><b><a href="#cite_ref-56">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPatrick_Di_Justo2007" class="citation journal cs1">Patrick Di Justo (April 24, 2007). <a rel="nofollow" class="external text" href="https://www.wired.com/2007/04/st-coolwhip/">"Cool Whip"</a>. <i><a href="/wiki/Wired_Magazine" class="mw-redirect" title="Wired Magazine">Wired</a></i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Wired&rft.atitle=Cool+Whip&rft.date=2007-04-24&rft.au=Patrick+Di+Justo&rft_id=https%3A%2F%2Fwww.wired.com%2F2007%2F04%2Fst-coolwhip%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-57"><span class="mw-cite-backlink"><b><a href="#cite_ref-57">^</a></b></span> <span class="reference-text"><i>Code of Federal Regulations</i>, Title 21, section 172.836 through 172.842</span> </li> <li id="cite_note-58"><span class="mw-cite-backlink"><b><a href="#cite_ref-58">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWayne_Gisslen2012" class="citation book cs1">Wayne Gisslen (2012). <i>Professional Baking</i>. Wiley. p. 260. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1118254363" title="Special:BookSources/978-1118254363"><bdi>978-1118254363</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Professional+Baking&rft.pages=260&rft.pub=Wiley&rft.date=2012&rft.isbn=978-1118254363&rft.au=Wayne+Gisslen&rfr_id=info%3Asid%2Fen.wikipedia.org%3AWhipped+cream" class="Z3988"></span></span> </li> <li id="cite_note-59"><span class="mw-cite-backlink"><b><a href="#cite_ref-59">^</a></b></span> <span class="reference-text">Manfred Höfler, Pierre Rézeau, <i>Variétés géographiques du français: Matériaux pour le vocabulaire de l'art culinaire</i>, 1997, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/2252031530" title="Special:BookSources/2252031530">2252031530</a>, p. 73</span> </li> <li id="cite_note-60"><span class="mw-cite-backlink"><b><a href="#cite_ref-60">^</a></b></span> <span class="reference-text">J.P. Géné, "Fontainebleau, la crème du fromage", <i><a href="/wiki/Le_Monde" title="Le Monde">Le Monde</a></i> <a rel="nofollow" class="external text" href="https://www.lemonde.fr/m-le-mag/article/2016/04/29/fontainebleau-la-creme-du-fromage_4910935_4500055.html">April 27, 2016</a></span> </li> </ol></div> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output 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