Whipped cream decorates cakes and belongs on every coffee table. It is an important ingredient in pastry, ice cream making and fine cuisine. Because it has many calories, it was frowned upon for a long time. Fortunately, in recent years, its reputation has improved again.
Here’s what you should know about whipped cream
Whipped cream contains a lot of fat and a lot of calories, though fewer calories than is commonly believed. Whipped cream must contain at least 30 percent fat, although there are cream products with 35 percent fat and more. In Austria, whipped cream, which is comparable to whipped cream, always contains at least 36 percent fat. Whipped cream can be whipped with sugar or vanilla sugar, in which case it becomes “Crème Chantilly” in kitchen parlance. In the past, whipped cream was the fat part of the milk that floated to the top and could be skimmed off. Today, whipped cream is made from treated, skimmed milk that has a fat content of only 0.03 to 0.06 percent fat. The milk fat is then artificially added in precisely measured quantities. The special feature of milk fat is that it consists of small globules encased in a membrane of proteins and phospholipids. This special shape is what makes it possible to whip the cream into whipped cream. When whipped, huge air bubbles are formed, but they become smaller the longer they are whipped. If cream is whipped for too long, the air bubbles disappear completely and the cream becomes so firm that it resembles butter and can be used like butter. During whipping, the membranes of the fat molecules are destroyed, and they then surround the air bubbles, thus making the cream firmer. Until well into our time, whipped cream was a very precious foodstuff and was only used on feast days, by wealthy citizens and farmers, and at court. In a medieval recipe from Holland, whipped cream is first mentioned in the 16th century as an ingredient of waffles. In general, whipping cream is considered to have been documented in writing from about 1650. In 1671, according to legend, crème Chantilly was invented at a banquet for King Louis XIV, when the famous chef Francois Vatel sweetened the cream with sugar and vanilla. In 1750, Crème Chantilly appeared for the first time in a cookbook. It did not gain acceptance as an ingredient in pastry shops until the end of the 19th century, when refrigeration facilities improved.
Importance for health
Whipped cream contains a lot of fat and a lot of calories, though fewer calories than is commonly believed. A typical whipped cream containing 30 percent fat has 286 calories per 100 grams. Cream that is higher in fat can have up to 350 calories. However, 100 grams of whipped cream is a substantial amount and will fill an entire pie plate! In the past, whipped cream played a major role in the diet of malnourished children, they were literally “fed” with it. In general, the relationship with whipped cream has relaxed in recent years, when studies have shown that milk fats have no negative effect on cholesterol levels. However, since vitamins need fat to become soluble, a strawberry shortcake with a tablespoon of whipped cream, estimated to have only 40 calories, can be much healthier than a shortcake without cream. Even a vegetable soup can not only taste better with a dollop of cream, but gain nutritional value because vitamins are more easily absorbed with fats. Whipped cream and cream are also considered rejuvenating. Even in ancient times, distinguished ladies bathed in milk because these baths made the skin particularly soft. Today, women know that whipped cream immediately makes facial skin appear softer and smoother. Cream also has a refreshing and soothing effect on the skin after sunburn and promotes healing.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 257 | Fat content 30 g |
| Cholesterol 76 mg |
Sodium 8 mg |
| Potassium 147 mg | Carbohydrates 12 g |
| Protein 3.2 g |
Dietary fiber 0 mg |
Whipped cream not only contains 30 grams of fat, it is also rich in vitamins and minerals. There are considerable amounts of vitamins A, B6, B12, D2 and C in whipped cream. In addition, like all dairy products, whipped cream contains large amounts of calcium, magnesium, sodium, potassium and iron.D and B vitamins are considered mood-boosting because they promote the production of neurotransmitters. Especially in the dark winter months, D vitamin deficiency and winter depression can occur. Taking D vitamins can prevent this. Whipped cream therefore rounds off a vitamin-rich diet. Whipped cream contains 138 mg of cholesterol per 100 grams, yet this large amount has no negative effect on blood lipids and blood levels.
Intolerances and allergies
Whipped cream can cause unpleasant reactions such as diarrhea, nausea and rash in people who suffer from lactose intolerance. However, the amount of lactose in whipped cream is very low, which means that even many lactose-intolerant individuals tolerate whipped cream and butter well as one of the few dairy products. These patients are even recommended to replace milk with cream that is diluted with water before consumption, making it lower in fat. Diluted cream is considered an excellent milk substitute! Some people also react to the high fat content of whipped cream. Gallbladder and intestinal patients in particular may therefore suffer from nausea and pain after consuming whipped cream. Those who get sick on cream and still do not want to do without it, can nowadays resort to cream substitutes made from soy.
Shopping and kitchen tips
Fresh whipped cream can turn sour after only a few hours if unrefrigerated, so it is important to break the cold chain as briefly as possible after purchasing. On hot summer days, a cooler bag is recommended for transport home. Otherwise, pay attention to the expiration date on the package. Sour whipped cream is not necessarily bad, it can certainly be further processed in the kitchen as “sour cream”. Supermarkets also offer whipped cream that has been made long-lasting by a special heating process. This whipped cream can also be stored outside the refrigerator, but after the expiration date it is not “sour cream” that can be further processed. It must then be discarded.
Preparation tips
Whipped cream whips best when it is well chilled. The bowl and whisk should also be chilled. If you whip by hand, it is best to use the figure-of-eight model. The whisking motion should be in the shape of a figure eight. Then the cream will stiffen the fastest! A hand mixer, on the other hand, is first set at a low speed and then slowly increased. With a hand mixer, it can happen very quickly that the cream is whipped too long and gets the consistency of butter. The whipped cream becomes more stable if a little sugar or vanilla sugar is added. In an emergency, cream stiffener can also be used. Cream siphons are particularly practical. The cream becomes one hundred percent stiff and can also be stored in the siphon in the refrigerator for a few days afterwards.
