BACK TO PREVIOUS PAGE

Whipped Cream

Whipped Cream. The cream (q.v.) separated from milk (q.v.) and converted into an aerated, stable and light foam (q.v.) by beating with a whip (q.v.) until it acquires a relatively stiff consistency (q.v.). It is usually applied as some form of topping (q.v.) or filling on some cakes (q.v.) or in puff pastry (q.v.).