Whip cream is a heavy cream that is whipped by a mixer or a whisk until it gets light and fluffy and holds a shape. The dissolved gas that is used ensures that the cream forms a firm colloid. Often, it’s sweetened using white sugar and is flavored using vanilla or any other flavoring agent. In some quarters, whipped cream is also referred to as Chantilly cream.
But where did the whip cream dispenser get discovered? Its discovery is somehow lost in obscurity, and there is a possibility that this delicious cream was discovered accidentally many times and in many places.
One possible scenario is when a person who lived in a cool climate was making butter, but because he was in a hurry started to whip the cream instead of churning it. There is a folk take that’s very common which tells about a fast horse rider who moved around with a container that was half-filled with cream.
The first documented and referenced source
The first known and documented reference is when Vetel, who was a French chef, created several variations of whipped creams to serve the attendees at a reception that had been held to honor and celebrate King Louis the XIV in 1661. Although putting sugar into whipped cream is not taken seriously today, many other wonderful flavors have been added for the years that have gone by, and vanilla has been the most common flavor that has been used by whipped cream enthusiasts.
The development of aeration systems
1930, aeration systems were developed by British scientists, and these systems were specified for use in the food industry. It didn’t take long before they started developing a working system that was pressurized by Nitrous Oxide. The father of the modern food aeration systems is Charles Getz. He came up with the first design, and other designers have come up to improve on this over time, with more features being added that improved functionality and efficiency.
Nitrogen oxide got very popular with dairy products and this helped create whipped creams immediately after pressure got released. The scientists found it necessary to develop small-sized, hand-held units which were suitable for home use. These small systems were developed beside the large commercial systems that would be used in medium and large-scale food industries.
After world war two
Immediately after the Second World War, some American companies started making whipped cream dispensers. The main challenge though was that most of these companies didn’t produce quality systems, so the market didn’t receive them well. This led to exiting the market and they closed business. In the 1950s, disposable whipped cream canisters were disposed of, and this forced many of the whipped cream manufacturers who remained in the market to close their shops. These disposable cans were considered to be more convenient and attracted the attention of most people.
Modern whipped cream dispensers
The whipped cream dispensers that are used today are different in size, with larger choices being used for commercial applications while the smaller ones are for domestic use. The modern whipped cream dispenser is a technological masterpiece, with innovative features that make it easy to use.