Whipped cream is just as the name suggests - cream that has been whipped. The cream itself is the layer of higher-butterfat that is at the top of un-homogenized milk. When the milk is left standing, the cream will rise to the top, and can be skimmed off.
The cream itself is whipped until it is light and fluffy, and this can be done with a whisk, fork, hand or electric mixer. Whipping the cream adds air to it, creating the light and fluffy texture. Whipping cream dates back to at least the 16th century.
Whipped cream is a popular addition to cakes, desserts, pies, milkshakes, ice creams and puddings, as well as a topping on hot drinks such as hot chocolate or cocoa. Aerosol cream can be purchased as an easy to use substitute for whipping the cream by hand.
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