Reddi whip ingredients

This article uses bare URLs, which are uninformative and vulnerable reddi whip ingredients link rot. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream.

If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Cream is usually whipped with a whisk, an electric hand mixer, or a food processor. Results are best when the equipment and ingredients are cold. Whipped cream may also be made instantly in a aerosol can or in a whipping siphon with a whipped-cream charger.

Crème Chantilly is another name for whipped cream. The difference between “whipped cream” and “crème Chantilly” is not systematic. Some authors distinguish between the two, with crème Chantilly being sweetened, and whipped cream not. The invention of crème Chantilly is often credited incorrectly, and without evidence, to François Vatel, maître d’hôtel at the Château de Chantilly in the mid-17th century. The names “crème Chantilly”, “crème de Chantilly”, “crème à la Chantilly”, or “crème fouettée à la Chantilly” only become common in the 19th century. In 1806, the first edition of Viard’s Cuisinier Impérial mentions neither “whipped” nor “Chantilly” cream, but the 1820 edition mentions both. Chantilly by itself has since become a culinary shorthand for whipped cream.