Clotted cream is a traditional British topping that originated in England. It is a smooth, yellow cream that is very thick and indulgent. It is believed that clotted cream originated in Devon as well as Cornwall in the southwestern corner of England, but it is also successfully made in Yorkshire (which does not sit very well with those from the Southwest). It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. Show
The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream. In order for it to be considered authentic clotted cream, it needs to contain about 55 percent butterfat. The milk or cream is heated in a shallow pan for many hours until the cream rises to the surface and thickens or clots (hence the name). This thickened cream is skimmed off the top and is served with scones, at afternoon teas, and on summer berries. It has the consistency of softened cream cheese and tastes similar to a quality unsalted butter. It is sold in jars depending on the brand, and it is at least three times the price of whipped cream. Fast FactsPlace of Origin: England Main Component: heavy cream Most Common Use: on scones with jam Clotted Cream UsesClotted cream is an essential component of either a Devon or Cornish cream tea (a light meal with afternoon tea). It would be unheard of to have a cream tea without clotted cream, which is served in place of butter. Depending on the county where one is enjoying the clotted cream, it is either spread on the scone first and then topped with jam, or the jam goes on first followed by the cream. The cream is not restricted to afternoon teas, however. It is used in much the same way as heavy or whipping cream (called double or thick cream in the U.K.). In the summer months, it is common to serve a huge dollop of clotted cream on fresh strawberries, or any berry, for that matter. Clotted cream is too thick to use in or on a cake and cannot be whipped like heavy cream. Whereas heavy and light cream can be cooked, clotted cream cannot. Muratani / Getty Images john shepherd / Getty Images monitor6 / Getty ImagesWhat Does It Taste Like?Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste. It has been characterized as falling somewhere between whipped cream and butter in terms of its richness. Clotted Cream RecipesThe ubiquitous accompaniment for clotted cream is a scone, along with some jam, but the British specialty is also delicious with muffins and quick bread. Contemporary cooks have also incorporated clotted cream into recipes like fudge, ice cream, and chocolate truffles.
Where to Buy Clotted CreamUnlike other types of cream, the clotted variety travels very well, and because of this, the cream has been sent through the mail for decades to all corners of the world. Clotted cream is sold in jars ranging in size from 1 to 8 ounces and can be found online and perhaps in very well-stocked supermarkets. To ensure it is authentic, it needs to come from Devon or Cornwall; Cornish clotted cream is a holder of the EU's Protection of Designated Origin. That means it can officially be labeled as highly coveted Cornish clotted cream if it is produced from milk from Cornwall and is 55 percent butterfat. The unique, slightly yellow, Cornish clotted cream color is due to the high carotene levels in the grass. Clotted cream from Stamfrey Farm in Yorkshire is also an acceptable variety. It is also very easy to make your own clotted cream. All you need is heavy cream, an oven, and a lot of time. StorageClotted cream—both homemade and store-bought—has a short shelf life. The clotted cream needs to be refrigerated, and once the jar is opened, it will last only three days. Homemade clotted cream will stay fresh for three to four days but can be frozen for longer storage. "Whipping cream" redirects here. For the definitions of "whipping cream" used in various countries, see Cream § Types. Whipped cream
Pumpkin pie with whipped cream Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream (or crème Chantilly; pronounced [kʁɛm ʃɑ̃tiji]). Fat content[edit]The cream used as whipping cream has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles.[1] During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles.[2] 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. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam.[3] Methods of whipping[edit]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.[4] The bubbles in the whipped cream immediately start to pop, and it begins to liquefy, giving it a useful lifetime of one to two hours. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream, while a few include whipped egg whites.[5] Various other substances, including gelatin and diphosphate, are used in commercial stabilizers.[6][7][8][9] Instant[edit]Whipped cream may also be made instantly in a aerosol can or in a whipping siphon with a whipped-cream charger. A gas dissolves in the butterfat under pressure. When the pressure is released, the gas leaves solution, producing bubbles. The gas is typically nitrous oxide, as carbon dioxide tends to give a sour taste.[10] Other names for cream sold in an aerosol can are skooshy cream (Scottish), squirty cream, spray cream,[11] or aerosol cream.[12][13] A common brand in the United States is Reddi-Wip. In some jurisdictions, sales of canned whipped cream are limited to avoid potentially dangerous nitrous oxide abuse.[14] Flavorings[edit]Whipped cream is often flavored with sugar, vanilla, coffee, chocolate, orange, and so on.[15] History[edit]
M. Emy, 1768[16] Whipped cream, often sweetened and aromatised, was popular in the 16th century,[17] with recipes in the writings of Cristoforo di Messisbugo (Ferrara, 1549),[18] Bartolomeo Scappi (Rome, 1570),[17] and Lancelot de Casteau (Liège, 1604).[19] It was called milk or cream snow (neve di latte, neige de lait, neige de crème).[20] A 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar (cf. snow cream).[21] In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with willow or rush branches, and the resulting foam ("snow") on the surface would from time to time be skimmed off and drained, a process taking an hour or more. By the end of the 19th century, centrifuge-separated, high-fat cream made it much faster and easier to make whipped cream.[3] The French name crème fouettée 'whipped cream' is attested in 1629,[22] and the English name "whipped cream" in 1673.[23] The name "snow cream" continued to be used in the 17th century.[24][25] Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse 'cream in a foam', crème fouettée, crème mousseuse 'foamy cream', mousse 'foam',[16][26] and fromage à la Chantilly 'Chantilly-style molded cream', as early as 1768.[27][28][29] Modern mousses, including mousse au chocolat, are a continuation of this tradition. Cream whipped in a whipping siphon with nitrous oxide was invented in the 1930s by both Charles Getz, working with G. Frederick Smith,[30][31] and Marshall Reinecke.[32] Both filed patents, which were later litigated. The Getz patents were originally deemed invalid, but were upheld on appeal.[10] Crème Chantilly[edit]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.[33] However, most authors treat the two as synonyms,[34] with both being sweetened,[35][36] neither being sweetened,[5][37] or treating sweetening as optional.[38][39] Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear whether they distinguish the two.[40] 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.[41][42] But the name Chantilly is first connected with whipped cream in the mid-18th century,[43] around the time that the Baronne d'Oberkirch praised the "cream" served at a lunch at the Hameau de Chantilly—but did not say what exactly it was, or call it Chantilly cream.[44][45] 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,[46] but the 1820 edition mentions both.[47] The name Chantilly was probably used because the château had become a symbol of refined food;[48] the word has since become a culinary shorthand for "cream".[49] Imitation whipped cream[edit]Vegan coconut whipped topping Imitations of whipped cream, often called whipped topping (formerly whip topping), are commercially available.[50] They may be used to avoid dairy ingredients, to provide extended shelf life, or to reduce the price (although some popular brands cost twice as much as whipped cream).[51] The earliest known recipe for a non-dairy whipped cream was published by Ella Eaton Kellogg in 1904; consistent with her Seventh-day Adventist practices, it replaced cream with almond butter. Based on research sponsored by Henry Ford, a soy-based whip topping was commercialized by Delsoy Products by 1945. Delsoy did not survive, but Bob Rich's Rich Products frozen "Whip Topping", also introduced in 1945, succeeded. Rich Products topping was reformulated with coconut oil replacing soy oil in 1956.[50] Artificial whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent syneresis. In regulatory contexts, this is called "whipped edible oil topping".[52] It may be sold frozen in plastic tubs (e.g., Cool Whip), or in aerosol containers or in liquid form in cartons, reminiscent of real whipping cream. Uses[edit]Whipped cream is a popular topping for fruit and desserts such as pie, ice cream (especially sundaes), cupcakes, cakes, milkshakes, waffles, hot chocolate, cheesecakes, Jello and puddings. It is also served on coffee, especially in the Viennese coffee house tradition, where coffee with whipped cream is known as Melange mit Schlagobers. Whipped cream is used as an ingredient in many desserts, for example as a filling for profiteroles and layer cakes.[53] It is often piped onto a dish using a pastry bag to create decorative shapes. Mousse is usually based on whipped cream, often with added egg white foam. Similarly, crémet d'Anjou [fr] is made of whipped cream and whipped egg whites.[54] Fontainebleau [fr] and crémet d'Angers [fr] include whipped cream and whipped fromage frais, and are typically served in a cheese drainer (faisselle [fr]), recalling the former process of draining whipped cream.[55] See also[edit]
References[edit]
What is whipping cream in English?September 2022) Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla.
What do they call whipped cream in Europe?Would you want to eat milk snow? According to Food and Wine, whipped cream has been found in European recipes dating back to 1549 in Italy and 1604 in France. However, it did not go by the name "whipped cream" until 1673. Rather, it was called "milk snow," or "neige de lait" in France and "neve di latte" in Italy.
What is cream called in the UK?United Kingdom. What is the English version of heavy cream?Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat. Double cream is so rich, in fact, that it is easy to over whip it and get it too thick.
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