Whipped cream, with its light texture and delicate flavor, is a dressing that has transcended generations and borders, establishing itself as an essential element in gastronomy and confectionery, therefore, the January 5 is celebrated Whipped Cream Day in honor of this ideal complement to pastries.
Although the reason behind the chosen date is not certain, it coincides with the birthday of Aaron Soffer Lapinfounder and first president of the brand Reddi-Wiprecognized for popularizing spray whipped cream, a popular element of American culinary culture.
Lapin not only founded his renowned brand, he also left a significant mark by patenting the nozzle of the packaging of whipped cream sprayan invention that revolutionized the way this product is consumed and presented, facilitating its use and guaranteeing a more practical experience.
The beginning of Aaron S. Lapin’s success dates back to the era of Second World War and the postwar. According to the American gastronomy magazine St. Louis MagazineLapin began selling a substitute for whipped cream based on vegetable fatwhich was a practical solution in times of scarcity, while, for bakers, it developed a air gun rechargeable to facilitate its application in baking.
After the war, Lapin transformed his improvisation into a revolutionary product: an aerosol can containing whipped cream. Reddi-wip startup started locally in 1948but its popularity grew rapidly, spreading throughout North America, so by 1951 Reddi-wip’s annual sales had already exceeded seven million dollars, consolidating its place in the market at that time and which remained until today.
Whipped cream, known in French as “Chantilly crème”is an essential element in world confectionery, however, its origin has been a source of debate between France and Italy, two countries with a rich culinary tradition.
As detailed by Felicia Lee, specialist in Culinary History and collaborator in Food Republicthe inhabitants of Chantilly, a French city, have maintained for centuries that this preparation was invented in 1671. The story goes that, faced with a shortage of cream for a dessert, a butler at the local castle at the time discovered that by whipping it vigorously he could increase its volume, so that the small amount available would go further.
However, the specialist pointed out that this version is not the only one. Historical records indicate that Italian cooks had already begun whipping cream for their desserts since the 16th centurylong before the supposed invention in Chantilly. During that period, the consumption of dairy products, which was initially a practice limited to farmers who worked with livestock, was adopted by the Italian upper classesa cultural change that allowed dairy products to be integrated into haute cuisine, giving rise to innovations such as “milk snow”.
“Milk snow” was a preparation that, although different in some aspects, bears similarities to modern whipped cream. According to Food Republicthis fluffy mixture included cream, sugar and flavorings, but also whipped egg whites, which increased its lightness and volume. This dessert, which could be considered the precursor of today’s whipped creamspread rapidly from Italy to England and other parts of Europe.
Currently, whipped cream can be prepared from light cream or heavy cream, depending on the use and desired texture. According to the Dairy Industries Manual, TetraPack, its churning capacity is related to chemical and physical factorsfor example, the fat content and its composition, the acidity and the state of dispersion of proteins. During the blending process, air is incorporated into the mixture, allowing increase its volume between 90 and 100% to achieve a fluffy and light texture.
