Whipping Cream

Whipped cream

Whipped cream, also known as Chantilly cream or crème Chantilly, is high-fat dairy cream, known as heavy cream, whipping cream or double cream, that is aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid colloid. It is commonly sweetened with white sugar and often flavored with vanilla. Whipped cream is often served on desserts and hot beverages and used as an ingredient in desserts.

Flagellation

Flagellation, flogging or whipping is the act of beating the human body with special implements such as whips, rods, switches, the cat o' nine tails, the sjambok, the knout, etc. Typically, flogging has been imposed on an unwilling subject as a punishment; however, it can also be submitted to willingly and even done by oneself in sadomasochistic or religious contexts.

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off, resulting in gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat, in ascending proportion from light cream to heavy cream.

Cream (colour)

Cream is the color of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the fresh milk. This gives a yellow tone to otherwise-white milk at higher fat concentrations. Cream is the pastel colour of yellow, much as pink is to red. By mixing yellow and white, cream can be produced.

whipping cream

Noun

1. thick cream with a high butterfat content, which is suitable for whipping.