Whipped cream

Refrigerated whipped cream is a light and fluffy dairy ingredient obtained by whipping very cold dairy cream until it reaches a firm and airy consistency. It is widely used in gastronomy to prepare desserts, accompany fruits, decorate cakes, pies, and beverages, providing a creamy texture and a delicate flavor.

The origin of whipped cream dates back to various European culinary traditions, where dairy cream has been used for centuries. Today, it is an essential component in many cuisines around the world, especially in baking and sweet dishes.

Among its properties, refrigerated whipped cream stands out for its fat content, which gives it the ability to form stiff peaks when whipped. Furthermore, it adds richness and smoothness to dishes, making it a versatile ingredient for both sweet and some savory preparations.

In Hispanic America, refrigerated whipped cream is also known by several synonyms, depending on the country. Some of the most common are: nata montada, crema chantilly, and sometimes simply crema batida. These terms are used interchangeably in recipes to refer to the same ingredient.