Aeration of Whipped Cream

Authentic whipped cream is a classic and popular colloid used in various drinks and deserts worldwide. It is a prime example of a processing technique known as aeration. Real whipped cream, as opposed to bottled & pressurized whipped cream, actually involves whipping, or placing air in between molecules of cream by folding or mixing.

Authentic whipped cream starts out with heavy whipping cream (at least 30%) and possibly a sweetener such as sugar and a flavoring agent such as vanilla. All ingredients and the materials used to mix and contain the cream are chilled, but not frozen. Then the cream is whisked and sugar and flavoring are added in slowly. While whisking, air bubbles can be seen forming on the top of the cream, this same occurrence is happening in the cream, but is not directly seen. Instead of the bubbles going to the surface and leaving the cream, they remain dissolved into the cream forming a colloid. As more and more air molecules are put into the cream, the volume of the cream increases dramatically. However, with time the trapped air will leave the whipped cream and become a liquid again. The process of air leaving is accelerated with an increase of temperature.

Cream that has been whipped gains new organoleptic properties that act to give whipped cream its pleasant fluffy and light texture. Interestingly, cream by itself has a thick and heavy taste that generally is not found appealing by itself. The added benefit of using homemade whipped cream is that it can be flavored and mixed to the consistency and taste of the maker. While using bottled whipped creams generally involves a neutral gas and other chemicals, as well as hydrogenated oils and fats, homemade whipped cream involves using pure ingredients.

Bottle Whipped Cream                                                                         Authentic Whipped Cream

How to make whipped cream video:  http://www.youtube.com/watch?v=f2fFcjwvTWs