Whipped cream is perfect on top of hot chocolate and cold ice cream. What is whipped cream really, though, and more importantly, why does it work so well with so many foods? Learn a little about what you're putting on your pie, including health factors, history and advantages. Whipped cream is the ultimate dessert condiment if used correctly.
Making Whipped Cream
Any cream that has at least 30 percent fat can be made into whipped cream. As the name implies, all you have to do is whip it. Some people like to add a bit of confectioner's sugar to make the whipped cream sweeter and stiffer. The most important thing to remember when making whipped cream is to avoid over whipping. If you whip the cream too much, the fat begins to stick together, forming butter, and the liquid separated, giving you buttermilk.
Types
When you're making whipped cream at home, you have two choices. First, if you use cream with 30 percent to 35 percent fat, you'll make light whipped cream. This is the kind of whipped cream you'll most commonly find sold in stores. If you use cream with a higher fat content, you'll make heavy whipping cream, which is also available in stores, but less readily. You can also purchase whipped cream in an aerosol can, but be careful when purchasing this; many are made with oil, not cream. Aerosol whipped cream is liquid in the can and pumped with air as you dispense it, but will only hold its shape for an hour or two.
History
No one is sure when or how whipped cream was invented. One urban legend says that the first whipped cream occurred when someone was carrying a can of milk while on horseback and it inadvertently got whipped. People have been making whipped cream at home for hundreds of years, but the aerosol can version first became popular in the 1940s. Reddi-Wip was introduced in 1948, and milkmen in St. Louis (and other areas starting in 1954) began to offer this option.
Health Factors
Whipped cream is made from cream, which is the high-fat layer of milk made when milk is homogenized. This is, therefore, not a product for people watching their fat intake. You can purchase low-fat or fat-free whipped cream, but keep in mind that this kind of whipped cream isn't necessarily better for you, since it is high in sugar. The good news is that when you're eating whipped cream, most of what you are eating is air. One or two tablespoons of whipped cream typically has less than 30 calories, so a dollop on your dessert won't make a huge difference.
Benefits
Most people don't eat whipped cream by itself, so why add it to food? Whipped cream brings in three beneficial characteristics. First, the whipped cream brings in a cool temperature. With a hot food or drink, this creates a nice contrast. Secondly, whipped cream can add a sweet milkiness to a food or drink. The flavor works well to contrast other sweet items, since the sweetness in whipped cream is light. Lastly, whipped cream adds texture to a food or drink. It is light, smooth, and fluffy, so it works well with heavier foods.
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