It is the cherry on top of every delicious sundae and can make just about anyone smile.
However, a law that became effective in November of last year is causing uncertainty and debate regarding who can purchase whipped cream in New York.
Due to the propellant used to dispense the whipped cream from the can, some grocery store chains interpreted this to mean that anyone under the age of 21 was prohibited from purchasing it.
What Is Whipped Cream, Anyway?
Heavy cream that has been beaten until it is light and fluffy is whipped cream. It can be beaten with a mixer, a whisk, or a fork (in order from easiest to hardest). Since confectioners sugar dissolves easily in the cream and doesn’t leave a grainy texture, whipped cream is frequently sweetened and occasionally flavored with vanilla. Vanilla-flavored whipped cream is frequently referred to as Chantilly cream or crème Chantilly. It is a very flavorful, foamy dairy product that can be used as a topping for hot chocolate and other sweet drinks, a spread for scones and “cookie sandwiches,” or a frosting for cakes.
Perhaps the most distinguishing feature of whipped cream is its texture. It produces softer, lighter peaks than many dairy products. This is because heavy cream, which has at least 30% more butterfat than regular cream, is used to make it. Because heavy cream contains a lot of fat, when air is added to the liquid during whipping, a stable mass of bubbles forms. In essence, the cream’s fat creates tiny air pockets throughout the mixture and maintains and stabilizes them with its weight. A thin film of water with proteins and other materials dissolved in it surrounds each air pocket. Due to the whipped cream’s numerous, tiny air bubbles, its overall volume is double that of the cream that was used to make it.
The food or drink that results from using a lower-fat ingredient, such as low-fat cream, is either unstable or thin and watery. For instance, whole milk can produce foam when whisked, but because of its significantly lower fat content, the foam doesn’t last as long or form as strong of peaks.
Whipped Cream vs. Whipped Topping
I probably don’t need to persuade you that whipped topping is better now that you are fully aware of the shortcomings of canned whipped cream. But continue reading if you want to be a little horrified!
Sometimes, people confuse whipped cream with so-called “whipped toppings. These goods are typically offered in large, plastic tubs in the refrigerator or freezer section of grocery stores. Whipped toppings frequently contain a cream substitute of some sort (usually nasty stuff you’d never cook with at home), more sugar than real whipped cream (or, worse yet, chemical-y sugar substitutes), and lots of added flavorings (often artificial) and stabilizers (also often artificial). In contrast, whipped cream is typically made with only heavy cream, sugar, and (optionally) vanilla (for flavor) and gelatin (as a stabilizer).
Whipped toppings are typically thought to be much more expensive and less delicious than authentic, home-made whipped cream. I’ll say it again: if you’ve never made your own whipped cream, I highly recommend giving it a try. You won’t ever want to buy fake whipped cream again.
Canned Whipped Cream
Nitrous oxide is frequently used as a propellant in the packaging of whipped cream in pressurized cans and in cans that are available in cans. Fresh whipped cream is created immediately thanks to the nitrous oxide, which actually whips the cream as it comes out of the can. Other benefits of canned whipped cream include its simplicity (if you can even call it that; to make it, you literally shake the can and press a button on the nozzle), consistency (unless it’s rancid, it will taste pretty much exactly the same every time), and frothiness (it’s foamier than most homemade whipped cream, and some people even say it’s richer).
But there are some definite drawbacks to canned whipped cream as well:
If you really prefer the convenience of a can, you could purchase a reusable canister that enables you to make whipped cream at the touch of a button and the shake of a can, as you can see that homemade whipped cream is superior. (I have one, and you’d be surprised at how useful it is. It can be used to create various foams and other things. And, more importantly, when making whipped cream in this manner, you have complete control over the ingredients, their level of quality, and their quantities. However, making homemade whipped cream is actually quite simple (as you’ll see below).
FAQ
What is in canned whipped cream?
Nitrous oxide is frequently used as a propellant in the packaging of whipped cream in pressurized cans and in cans that are available in cans. The cream is actually “whipped” as it exits the can by the nitrous oxide, creating fresh whipped cream right away.
How much nitrous oxide is in a whipped cream can?
What does nitrous oxide do to the body?
Temporary vertigo, dissociation, disorientation, loss of balance, compromised memory and cognition, and weakness in the legs are some of the side effects of N2O. When intoxicated accidents like tripping and falling may occur. Asphyxia (hypoxia) has been blamed for some fatal accidents.
Do they still use nitrous oxide in whipped cream?
No, the physical whisking with a balloon whisk incorporates the air into the whipped cream. Yes, nitrous oxide is still present in the aerated UHT cream that is packaged in an aerosol can. This is not Whipped Cream.
