Emy, 1768 Whipped cream, often sweetened and aromatised, was popular in the 16th century, with recipes in the writings of , 1549 , , 1570 , and , 1604.
Many dispensers go way beyond just whipped cream: Depending on the model, you can also put other liquids in the canister to make foams, whipped icing, mousse, and more.
A student at the University of Illinois in the early 1940s was testing the preservation of cream with carbon dioxide under pressure.
Mousses are made with sweet cream, not very thick; one whips it, which makes it foam, and it is this foam that one uses: one may give it whatever flavor one wants, with aromatics, flours, fruits, wines, or liqueurs.
Artificial whipped topping normally contains some mixture of oil, sweeteners, water, and stabilizers and emulsifiers added to prevent.
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', and fromage à la Chantilly 'Chantilly-style molded cream', as early as 1768.
Based on research sponsored by , a soy-based whip topping was commercialized by Delsoy Products by 1945.
Description: Shailah of the Week by Rabbi Zvi Nussbaum Rabbinic Coordinator, Kosher Hotline Administrator for the Orthodox Union Rav Belsky zt"l said that one may not spray whipped cream from a can on Shabbat, because by doing so one changes a liquid into a solid.