February 17, 2021 • 46 mins
Turning liquid cream into this delicate foam requires only a little work – but a lot of science. Anney and Lauren dig into the history and structure of whipped cream, including how it came to be sold in pressurized cans.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to Savor production of I Heart Radio.
I'm any Rees and I'm more in vocal Bomb. And
today we're talking about whipped cream. Yes, because it's a
big as when you record this. It's a big weekend
right now, Lunar New Year, Marty Grass upon us, Valentine's
to Day, but also Galantine's Day. Yes, yes, and that's
(00:32):
why we wanted to talk about whipped cream to celebrate
Galantine's Day. Happy Galantine's Day, Tall and Valentine's Day to all.
I suppose we are celebrate anything and everything that you're celebrating. Yes,
happy that thing and whipped cream and whipped cream. Yes. Okay,
(00:53):
So what is the tie in between whipped cream and
Galantine's Day? Okay? So free free rundown. Not for people
who don't know what Galantine's Day is. I'm sure you've
probably seen it, um, but it originated from an episode
of the television show Parks and rec that aired on
February eleven. Oh my gosh, it was so long ago
(01:18):
it is. Yeah, yeah, I want I watched this episode.
It's actually the first episode of Parks and Wreck that
I've watched through and I was like, oh wow, this
was a hot minute ago. Look at all of these
tiny babies, like just everyone in it is just so
I just want to pinch their cheeks for some reason.
(01:41):
When I wrote that, when I was researching this, that
didn't seem like that long ago. But say it out
WHOA Yeah, alright, well in that episode, according to Leslie Nope,
the creator of this holiday in the show um and
fabulously portrayed by Amy Poehler, every February, my lady friends
and I leave our husbands and our boy friends at
home and we just come and kick it. Breakfast style
(02:03):
ladies celebrating ladies. It's like a little Fair minus the angst,
plus for Tatas. So yeah, we looked into fritatas as well.
Waffles are the big part of this, but already done
waffles and and and there's honestly like I was kind
of like, oh man, I'm not at sure for Tata's
is a full episode. So we landed on whipped cream.
(02:24):
We did. We did because she Leslie often puts she
loves waffles. If you haven't seen the show, she often
puts a lot of whipped cream on the waffles. Yes,
and we've already done maple syrup too. So you know,
we weren't. We weren't thinking about Gallantine's Day? What was
wrong with us? And the Urban Dictionary definition? Because I
(02:46):
just want to include it. February thirteenth, the other half
of Valentine's Day, when you celebrate your love of your
lady friends single or no. Hey, Judy, youre's such a
great friend to me, and I want to celebrate our
friend love, not only my sexy love and my boyfriend
Marvin tomorrow. So let's have a dinner and get together
the day before Valentine's Day Galantine's Day, Yes, yes, so yeah.
It's basically brush usually with waffles and for Tata's waffles
(03:10):
topped with whipped cream um and gifts for women, uh
and all of your your lady friends. And it was
such a popular idea that it was really quickly adopted
and marketed. There's been some complaints about it, um and
we've yeah, we've already done most of the things that
related donuts too, right, Yeah, but this reminds me, speaking
(03:31):
of lady friends, Lauren, we have to watch the Star
Wars holiday specialized might end our friendship, but I think
we can weather I think we can weather it. I
think we can, because there's a whole Julia Child bit
in it, and the refrain in it is whips to whip,
Whip whips to and it's been stuck in my head
(03:52):
this whole time. Okay, sure, I am increasingly confused about
what the heck the Star Wars Holidays Bush is about.
I feel like the more that I hear about it,
the less I understand, and I strongly suspect that watching
it is not going to leave this feeling. No, it
can't be explained. I watched it with my mom over
(04:13):
the holidays, and it's one of my favorite memories ever.
One but she kept she would laugh and laugh and
laugh and then stop suddenly and look at me and
say what is going on? And I'm like, no, one knows, Mom,
that's the thing she's asking. This really happened, This was
a thing that happened. I'm oh, yeah, definitely. Oh that's well, well, okay,
(04:40):
all right. I mean I am recommitting myself to watching
it with you, an hour and twenty minutes of wondering
if our friendship is worth this terribleness. I think he
might enjoy I enjoy it, but it's bad. I think
that if that if we weathered waiting in like three
hour long lines and parks. Uh, yeah, that's true, then
(05:03):
we can we can weather the Star Wars holiday special.
We'll see. Stay tuned, Savor audience, we'll report back on that.
But back to the topic at hand. I love whipped
cream and I adore it. It's one of my favorite things.
I remember, like this really the first time I had
(05:25):
quote real whipped cream, and it was transcendent. It was amazing.
I think I told that story on the Strawberries episode. Yeah,
by by real whipped cream, do you mean like homemade
whipped cream or I think just not out of not
cool whip. Yeah, but I think like, yeah, fancy whipped cream. Yeah,
(05:46):
oh gosh, yeah. I alternatively remember the first time I
had cool whip as opposed to real whipped cream, and
child Lauren was like, what is this? You know, no
shade to cool because I love that too. I would
just like I would choose whipped cream over ice cream offen,
and I would just eat cool whipped Oh my gosh.
(06:09):
Huh okay, yeah, sure, I mean you know that that's
it's a it's a distinct texture, um and it is
it is very creamy. So yes, there's a flavor in
it that I that I don't like. Um, but yeah,
all that aside I got clearly not an advertiser. Sorry,
(06:31):
sorry cool whip My bad, just knocking them down day
after day. It's always it's ridiculous making enemies. Huh. I
don't know what this is about. But okay, does this
bring us to our question? Annie? It better better? Whipped cream?
(06:58):
What is it? Well? Uh, whipped cream is more or
less what it says on the box. It is. It
is cream that you whip air into so that it's
a foam instead of a liquid. Uh. It'll it'll form
a soft but stable structure with a with a light
and fluffy texture that's really fun in your mouth because
it's all of these like tiny little air bubbles and
(07:19):
the smooth and creamy fats that are cold and they
melt in your mouth, and the bubbles kind of pop.
Oh gosh. Um. You can add sweeteners and other flavorings.
Vanilla is a popular add in. It's often served with
desserts or is a topping for sweet beverages, either hot
or cold. And uh, and it's it's really it's really nifty,
um like because you can't do this with just any liquid, right,
(07:43):
Like if you take a cup of orange juice or coffee,
you can whip it as long as you want to um,
and bubbles will form, but it will not make a
foam um. But it does work with cream because of
the amazing properties of milk. And yes, I'm going to
talk about like the particulate science of milk again. Excellent.
(08:04):
Every time I do this, I think it's going to
be the last time. I think that we can't possibly
have a reason for me to talk about my cells again.
But always but here, here we go. So um, milk
is an emulsion of fats and fat soluble stuff in
water and water soluble stuff, and and cream is that
(08:27):
with less water. It's a higher concentration of the fats
and stuff suspended in water and stuff. Um, it's upwards
of fat. And for best whipping results, you're looking for
something upwards fat, ideally more like thirty five fat, which
is going to be labeled heavy cream in the United States.
Look out for that one if you're making your whip
cream at home. Um. And as we talked about in
(08:50):
our butter episodes, when cream is cold, the fats in
it start crystallizing. Yes, butter is a crystal um. And
this is important in whipped cream because because those tiny
crystals are are like stiff, sort of independent structures, like
they're okay to stick together and latch up into chains,
(09:13):
but they're not too excited about like globbing up into
a single mass. And and that's important for whipped cream
because because when you force air into cream by whipping
it with a whisk or shaking it in a jar,
little globules of fats will will coat the air bubbles um.
And if the fats are cold and partially crystalline, they'll
(09:33):
latch up with other little globules and create this stable structure. Um.
This is why whipped cream will melt into a puddle
if you warm it up your ear, breaking those chains. Um.
And this is also why if you whip cream for
too long, it'll start getting like lumpy and also watery
because those partially crystallized fat globules mashed together and you
(09:57):
make butter um that that the water and water soa
luable stuff gets pushed out and that's butter milk. Yeah,
but okay, let's talk about that water and water soluble stuff.
So in liquid cream, um, fats are suspended evenly through
the watery stuff in an emulsion, a mix of stuff
what doesn't usually mix because of the structure of some
(10:19):
of the proteins that you find in cream. These proteins,
called casin's, are made up of some particles that are
hydrophilic or water loving, and some that are lipophilic or
fat loving, and so when presented with both water and fats,
these casein proteins will grab bits of fat and then
(10:40):
cluster up into these little globs called my cells, with
the fat on the inside and the and the water
loving bits on the outside. Those water loving particles grab
onto electrons in the water, meaning that each my cell
winds up having a negative charge, since negatively charged particles
repel each other, like like magnets. You know, yeah, yeah,
you've seen that the globules spend themselves throughout the water
(11:03):
in order to keep their distance. It's an emulsion. So
so the reason that you can't make whipped cream by
like stirring it gently, um, is that you have to
physically break up the bonds that are holding those my
cells in their shapes. Um. By whipping them, you're slamming
them together. You break up those bonds and and that's
(11:25):
when the fats that used to be like cuddled up
all mass and safe inside start like like thrashing out,
going like a ah, there's water everywhere. We don't like it.
And that's why they cling to air bubbles um and
kind of link up in little chains together. It's for safety.
They're just looking for safety. But the casins and some
other proteins in the mix are still trying to like
(11:47):
mitigate the situation. Um. They're still trying to keep the
peace between the water and the fats, and they wind
up creating like a like a protective membrane around these
fat coated air bubbles which um which a traps all
the all the watery bits in the time of spaces
between the bubbles and b aids in the stability of
the bubbles. So cool. They're in doing reading for this.
(12:15):
I found some images from like an electron microscope of
whipped cream and it was it was really it was
my new favorite thing. I like to imagine, get them
like printed out like modern art. People are like, what's
that hellscape? I'm like, whipped cream. Everything from an electron
(12:38):
microscope looks like a hellscape. Oh I love it. Um, yeah,
so so Yeah, that's what's happening. If you make whipped cream, UM,
it is pretty easy. Like I mean, it takes a
little bit of armwork, either from from whipping. You do
have to keep it cold to make sure that the
proper structure forms up, or you can shake it in
(13:01):
a jar. It's you know, fun trick at parties. Um.
Uh even also purchased products that skip the workout. UM
the aforementioned cool whip and other pre whipped creamy toppings
UM and uh pressurized canned whipped cream UM, which is
you know, the the ready whip kind of style stuff.
It's a can under pressure with cream in there and
(13:21):
gas usually nitrous oxide, and a nozzle on top that
lets you just spray it out. More on that later. UM.
Some of these are made with dairy um, even with
the same sort of cream you might use yourself. Some
are made with alternative ingredients and bolstered by compounds that
will help the stability of the phone that are not
you know, dairy compounds. Well, thanks once again for giving me.
(13:45):
Whenever we return to parties, I'm definitely gonna be like,
I'm gonna do this party trick and I want it
to be like a really fancy party. You know, everybody's
these really nice dresses. And I reach into my purse
and I pull out like a jar of cream and
start shaking, no explanation, like a bag, like a bag
(14:06):
of ice with a jar of cream inside it, and
just maintaining eye contact with the hosts. Yes, my goal
is to never be invited to parties again. Clear, Hey,
if the whipped cream is good at the end, then
maybe right right, hey, yes, that's right. Well what about
(14:33):
the nutrition whipped cream is? Is a calorie dense food,
you know, it's some some of the non dairy alternatives. Um,
might be a little bit lighter in fats and calories
and a little bit heavier on the sugar. Um. Yeah,
i'd say, I'd say it's a treat, you know, as
as as always treats are great. Um, you know, like
(14:54):
like to think about your serving sizes. Don't put whipped
cream on everything all the time, but like something so
all the time. Heck yeah, heck yea. Well, we do
have some numbers for you, we do. Um as Okay,
(15:17):
I ran into two different numbers, as you sometimes do
when you're looking at like global market research. Um, and
I'm just gonna say that either way, the global whipping
cream market as was worth upwards of three billion dollars,
possibly about seven billion dollars per year. I know that
(15:39):
that's a large difference. UM, but a lot. But but
but it's a lot either way. It's it's big, it's big. UM.
Over that was dairy based whipping creams. They're they're a
cheaper usually than their non dairy alternatives and perceived as
being better by many consumers. UM. But the non dairy
(16:00):
hype segment of the market is expected to grow over
the next few years. Is the number of shoppers looking
for vegan products UM is expected to increase. Europe is
currently the largest market for for whipped cream. Apparently, Germany
leads the world in whipped cream consumption. They eight hundred
eight million kilos. That's like one and a half kilos
(16:25):
per person. What well, good for you? Yeah, I'm trying
to I'm trying to think about like a kilo of
whipped cream and what that means to me. As you should,
(16:45):
As you should. I recommend that Asia Pacific is the
fastest growing market segment as a European style baked goods
gain popularity over there. UM and the cool Whip brand
is by far the most consumed which topping brand in
the United States, um as nine million Americans had some
(17:09):
cool Whip at some point. Yeah, and that's I ran
into a couple of articles about like how cool whip
is American nostalgias associated with it. Yeah, my mom like
if I would that I could if I went to
go visit her right now and I opened the freezer,
there would be cool whip frozen and they're just ready, ok,
(17:32):
sure sure? Which love um. A lot of her desserts
did incorporate cool whip. That's the reasons I liked it. Yeah, yeah,
my um my mom's family and my mom's mother was
a big, big cool whip user. She was also a
big gelatine maker. That's another thing that I because remember
(17:54):
her ambrose episode, which to remains one of the things
where I'm still like I could say ambrosia and have
no idea what you think that means or what do
you think that I'm going to say? But a lot
of people do use cool whip, are yeah whip cream
in there ambrosia which often does involve gelatin, Yeah yeah, yeah, Well,
(18:17):
one of the one of the kind of benefits of
um of the non dairy whipped toppings is that they're
a little bit less sensitive to acid content. Right, so
if you've got a civic components in your dessert, they're
not gonna dissolve as easily, right right, right, different than
my ambrosia. But another episode that's already been done. I
(18:43):
did want to include that there are things like alcohol
equipped creams, yeah, which I've had and had good experiences with.
But when I was in college, one of the worst
hangovers I've ever had vodka whip cream. Drink responsibly friends, Oh,
I won't forget that. And then there are savory whipped creams.
(19:03):
I think some people might call them foams perhaps, but
I've had like, you know, this shrimp celery whip cream thing. Okay, yeah, yeah,
m So there's there's options. It's a bigger world than
perhaps you might at first glance. Absolutely, yes, and it's
(19:23):
got an interesting history behind it. It does, and we
are going to get into that as soon as we
get back from a quick break for a word from
our sponsor, and we're back. Thank you sponsored, Yes, thank you. So.
(19:44):
Animals that produced milk have been domesticated for thousands of years.
We've talked about this In numerous past episodes, UM and
humans have used these animals for lots of purposes, but
primarily things like milk, labor, and meat. And like so
many of our episodes, in particular here the dairy related
episodes like yogurt or butter or cheeses, the exact origin
(20:09):
of whipped cream is unknown, probably discovered by multiple people's
and multiple places at multiple times. And just like all
those topics I just mentioned, there's a story that whipped
cream was discovered after a quick horse ride turned cream
into whipped cream. It's a popular popular Yeah. Yes. Another
(20:33):
goes that it may have been discovered by someone attempting
to churn butter in a cool climate, but rushed the
process and whipped it instead. Ah sure maybe yeah, yeah,
who knows. Definitely possible. It's funny. I'm actually one of
the first episodes I pitched when we started the show.
We haven't done it yet, and I really want to.
(20:54):
Is I I feel like I don't have a basic understanding.
I have sort of a contextual understanding, but I don't
have a really good grasp on a lot of cooking terms,
like the difference between like whipping something and folding something.
I don't know. I'm just oh, yeah I can, Okay, sure, yeah,
let's do it. It's just it could just be a
two chorial between you and but Yeah, when I was
(21:18):
researching this, I was like, I've always thought I knew
what that meant, but maybe I did it. A whip
is a whip is a good, good, stiff, quick right
gesture motion. Yeah, that's what the holiday special tells me.
A fold is is more, is more, gentle and slower. Yeah.
(21:39):
I don't think I've ever folded correctly in my life, Lauren.
It's quite simple, alright, Alright, I have that to look
forward to. Okay, So our knowledge of whip cream is
really really limited. But by the six century, whipped cream
(22:02):
was popular and much of Europe, often replacing cream. It
went by a variety of names, to milk snow in
Europe and age delay in France and in Italy. Early
recipes for whipped cream involved whipping together naturally separated cream
using willow branches are rush branches. I like that they
were very specific in the branches and a lot of
(22:24):
sorts black around. Uh and yeah. The whipping would yield
these formulators on top that were then skimmed off and tossed,
and this process is repeated for an hour more um
until enough cream had been skimmed to arrive at the
desired texture. Not the easiest process. A fifty five English
(22:45):
recipe for milk snow called for rose water and egg whites.
So again it's hard to suss out what was all
going on in this broad category of whipped cream in history. UM.
The first written instance of whipped cream in French UM
appeared in six nine, and soon after whipped cream was
(23:06):
printed for the first time in English in sixteen seventy three.
According to the Oxford English Dictionary, UM, those people used
it interchangeably with snow cream throughout the six hundreds snow cream.
I like that. I love this. Yeah, it sounds much
more fantastical. One of the earliest references to whipped cream
(23:28):
is from sixteen sixty one, when the French chef of
hotel serves something resembling whipped cream with sugar for reception
for King Louis. However, some people doubt the story and
think that Katherine to Medici introduced cream whipping techniques that
were already present in her homeland of Italy to the
kitchen staff that her dwelling in France. Mystory history popularly
(23:56):
told story though that it was this chef French chef. Actually,
that's it's funny because a lot of French in the
article I was reading about this, or like, we don't
want to admit it, but it probably didn't come from France.
Whipped cream got a lot easier to manufacture at the
end of the nineteenth century with the Industrial Revolution and
(24:17):
the innovation of a centrifuge, using a centrifuge for the
separation process that resulted in a high fat cream. And
this was a hand craked marvel invented by Gustave de Laval.
Now that whipped cream was far simpler to make, more
and more chefs started experimenting with it, especially pastry chefs.
(24:38):
All kinds of desserts came out of this whipped creams
flavored with coffee or chocolate or fruits or liqueurs. And
when these flavors were poured over the whipped cream or
folded in, the result was called krim on moose or
cream in a foam. And yes, the history of moose
is pretty wrapped up in here. Yeah, exactly folded in.
Perhaps you might I just did finger guns everybody. Creams
(25:06):
Antilly was sometimes used as well, but chantilly cream isn't
the same thing in our American parlance. There's some differences
of what that can mean depending on where you are. Yeah,
it usually means um sweetened and vanilla flavored whipped cream,
right um, And that term itself is quite serious. I
kind of went on a rabbit hole to figure out
(25:27):
if it was something I could include in here if
I needed way more time. It seems like I need
way more time. A big mystery of it. Everybody seemed
to be like, oh, yeah, that was that was what
I ran into, and I kind of quickly went nope, yeah,
another day for another day. But it did appear in
the mid nineteenth century, at least records of it did.
(25:48):
Another technological innovation changed the whipped cream game when British
scientists began experimenting with aeration systems for food in the
nineteen thirties. They ended on using pressurized nitrous oxide are
into OH, which is fully incorporated in dairy products. Using
this system, including cream, when the pressure was released, whilla
(26:11):
instant whipped cream. M hmmm, uh huh. This technology was
utilized both in large commercial spaces and perhaps more so
that at first, but products for home use, No, not
what we're used to these days. That the images were
very interesting. That looks like I would never know what
that has for. One name that gets thrown around a
(26:33):
lot in this conversation is Charles Gets, a graduate student
at the University of Illinois during the Depression who invented
instant whip. At first, he used carbon dioxide um after
he realized that if pressurized milk would foam if he
used that, so he got the idea to put it
in cream in a can pressurize it whipped cream. However,
(26:53):
he found that the carbon dioxide messed with the taste,
so he switched it out for nitrous oxide to get
the same results minus the altering of the taste. Gets
this Professor G. Frederick Smith used this patent to launch
instant whip foods. Yeah, yeah, you can technically do this
with a number of different pressurized gases, but nitrous oxide.
(27:17):
And yes, this is the same stuff that your dentist
may have given you as a pain reliever or that
you might have heard about as like a like a
fuel additive and car racing. Uh. Nitrous oxide is great
in making ready whipped cream. For a few reasons. Um,
it's got the no flavor thing going for it. It
expands a lot more than oxygen that's pressurized under similar conditions,
(27:40):
Like canned whipped cream fluffed with oxygen would only be
a quarter as fluffy as whip cream fluffed with nitrous
oxide plus oxygen encourages microbial growth. Um, you know, lots
of microbes require oxygen to live. You don't really want
that in your canned whip cream. And oxygen can makes
go rancid over time through the oxidation process. You don't
(28:04):
want that either. So yeah, nitros oxide does double duty
as a as a whipping agent during depressurization, and as
a preservation aid. There you go, there you go. Don't
do whippets, kids. Side note, don't do whippets. I mean
they're kind of fine, but don't do them, all right,
don't do them, Laurence says. So. Once World War two
(28:27):
came to a close, several companies said about making their
own whipped cream dispensers, but most of them abandoned this
project after it proved easier said than done when it
came to producing a quality product. Most of the rest
gave up in the fifties, when disposable single use cans
were invented. So in Aaron bunny leftan lapping gosh. So
(28:50):
in French leftan means bunny. So I'm assuming it pronounces
that that. Oh, but I don't know for sure. But anyway,
he patented an essential part of these aerosol whipped cream containers,
the nozzle. The patent read that it was intended to
create a product quote simple and inexpensive enough to permit
their being discarded after a single use. This canister lid
(29:13):
design made it possible to pressurize the insights up to
one hundred pounds per square inch. This invention, yeah, I know.
This invention allowed for a product most of us are
familiar with ready Whip, And this wasn't Lapin's first foray
into the world of whipped cream. Though originally a close salesman,
(29:33):
he entered the food space in the nineteen forties. One
of the things he sold was a product meant to
serve as a substitute for whipped cream during wartime called
stell Whip, a mixture of primarily vegetable oil and light
cream and found whip, which came in refillable aerating guns.
Uh and it was intended primarily for commercial use. Hold up,
(29:54):
I just I'm sorry, I need to dwell for just
a second on the image of an aerating with cream gun.
I actually have some experience with something like this, and
it is worth dwelling on. It's quite the sight. What
(30:15):
experience do you have with something like this? Uh? Well,
I'll tell this story, but we might have to cut it.
Because a really good friend of mine, she one day
at home, receives a very large package she was not
expecting and uh opens it up. Lo and behold it
(30:39):
is a huge, bright, pink a K forty seven shaped hookah,
and no idea came from. Turns out somebody used her
credit card nuver to buy this thing in California accidentally. Anyway,
(31:00):
it's it's quite a sight to behold there's a Camo
carrying bag, pink Camo carrying bag. Uh, and it's just
it's like a piece of art. Uh heck yeah. Anyway,
no whipped cream involved. Unfortunately or fortunately, I don't think.
(31:24):
I don't think that's what I want with that experience.
Probably not, Probably not. I guess I don't use hookahs
one way or another. So well, another funny part of
that stories. He also whoever they were also bought a
bunch of pizza, like way too much pizza, so quite
the night was going on. But yes, okay, back to clip.
(31:52):
This aird and gun was primarily indeeded for commercial use,
but he was searching for a design more friendly for
home users and he found it with the introduction of
aerosol canisters that were lined and lithographed and seamless from
Crown Cork and Seal Company. Uh. They were called spraw
(32:12):
Tainer spray tainer. There's no watch, but it's not. It
feels like it should be that but uh, Latin didn't
waste any time in adopting this. He put his whip
cream inside called it Ready Whip. He started selling Ready
Whip through local milkman in St. Louis, Missouri, but it
(32:35):
didn't take long for it to be picked up in
the rest of the United States and in Canada, with
almost full distribution by nineteen fifty four. Within five years,
La ban And earned the nickname the Whipped Cream King,
and he became a multi millionaire. Yeah, he used the
ready Whip can design for another product. He came up
with two Ready Shave the shaving Cream. Oh never noticed
(33:03):
it's very similar to desire. Yeah. Um. It was one
of the first of its kind at the time, and
Lapom sold his company in nineteen sixty three. But sales
continued to increase, and as the twentieth century came to
a close, out of every two airsolized whipped cream cans,
one was Ready Whip. Yeah. Ready Whip was definitely the
(33:23):
brand in second place after a Cool Whip in the
in the United States market. Um but uh huh, yeah,
I for some reason had literally never put together that
these two aerosol cans are essentially the same can. And
now I'm just thinking about Jurassic Park. So there you go. Yeah,
(33:44):
same age when he puts it on the pie and
the poor soul thinks it's gonna get there, gonna get
whipped crave, and they get shapy crave. It's then outrage.
That's the outrage of that movie. Overlooked outrage is mentory
ruined on my dessert. You're this, You're like, you're like, okay.
(34:07):
The hubris of man did lead to a whole bunch
of people getting eaten by done and so, but mostly
some poor sap got shaving cream instead of whipped cream
on a pie. It we cannot tolerate it. It not
something we should let slide as food podcasters. Lord, I
(34:29):
feel like it is our duty to bring attention to
this poor person whose dessert was ruined. You're you're right,
You're right. I I became a supervi. They could have
been like in the following movies. Maybe they were one
of the bad people. We don't know. I want to
(34:51):
explore this. I want to explore this further, maybe not
in this podcast. Alright, alright, alright, So this whole this
air slide scanned for whipped crepe was not without its
flaws even when it was first invented, and this was
during a time of like consumerism and kind of well
it's always the time of consumerism, but you know, the fifties, yeah, exactly. Um,
(35:13):
but even then people were still kind of like this
seems like a waste, kind I would throwing these things away,
and you know, there's always some cream left after the
the nitrous oxide is gone. But it was convenient and
people liked it. Um, you know, still to this day,
and that's still a conversation to this day about the
(35:33):
waste of it. Um. Yeah. And I did want to
put in here because I I get this song stuck
in my head all the time, and it is a
French I guess, like children's song. Anyway, I even though
I learned this in kindergarten, I still remember the moves
and everything I did. It randomly stuck in my head
(35:56):
all the time. It's about a deer who's like in
the woods and this rabbit is in the house and
seized the deer and it's like, dude, there's a hunter,
come inside. Didn't they come? They become best friends. But okay,
but that's so the word The French word for bunny
(36:17):
is lap pounds. So through this I was I got
my holiday special stick in my hand and in this
French song stuck in my head. But lapa lapa. Yeah,
So for anybody who remembers that, there's a throwback for you. Yeah,
they ship kids even though they don't really have hands.
(36:38):
I don't know. It is weird. That's something else will
have to think on more later, but all right. In
ninety six, a new product entered the market, cool whip Um.
And this was the invention of chemist William H. Mitchell
at Tranil Mills. And this is one of several inventions
(36:58):
he gets credited for the first being a tapioca substitute
he developed during World War Two. Soldiers dubbed it Mitchell's
mud m hm uh. Cool whip save people time, no
no more devoting the time and arm strength to whipping
up your own. And it could be frozen, which was
helpful when it came to shipping nationwide, but also storing
like both in commercial sense but at home, and it
(37:22):
quickly spread and was adopted across the country, also aided
by the fact that cool Whip had no cream or milk,
so it wasn't dependent on dairy producing regions. General Mills
really knocked it out of the part too, from what
I read when it came to marketing, especially when it
came to joining forces with other bands, like in Mississippi
mud Pie, which I also went on a rabbit hole
and very very interested to learn more. But again people
(37:44):
seem to be like, oh or Jella pudding, and that
sent me on a hole about Watergate salad? Have you
ever heard of that? Yeah? But now I have no
idea what it is. It lets to me like kind
of like a wal door salad. But I was just like,
did they name this after the scam hotel? Or the
(38:04):
I don't think it's the scandal. I don't think it's
the scandal. Again, nobody seems to know, but there is
like a thread of people thinking that that's one it's
one story people tell I'm sure it's you know, kind
of fun. But anyway, dafer, more and more episode ideals
they're filing up. But because this product was so popular,
(38:25):
the brand name became synonymous with the products, so similar
to Klean x cool cool Whip. During the diet trends
of the nineties, lower calorie options of cool Whip came
out You have cool Whip Flight and cool Whip Free. Uh.
Time included ready Whip on its list of top one
(38:45):
hundred consumer items of the twentieth century. I know. And
then an explosion at a nitrous oxide factory caused the
shortage of ready Whip right in time for the holiday season.
That had people panicking. One person died in the explosion,
and it launched a federal investigation. And I mean, it's
(39:06):
really interesting because it's one of those things I've never
really thought about before. But only two companies operating a
combined five facilities produce nitrous oxide for the United States
in Canada, so if you do have a problem at
one of them. Yeah, it's a huge distribution down and
cool whip mixings was introduced, and this is essentially cool
(39:27):
whip with things like Oreo cookie pieces that you mix in.
I went through a period right these Huh Yeah, I'm
just I'm I'm low key mystified by all of this
because this was never a product that I that I
wanted to consume, and so the idea of of selling
(39:47):
it with like the apparent intention to eat it kind
of sort of on its own. It's very mystifying and
no no shade on anyone who likes it, y'all like
what you like? Uh, but uh, I guess, I guess.
The texture of it is just such an interesting texture,
(40:08):
and especially when it's frozen, like yeah, oh my gosh,
y'all foams, foams, y'all your shirt? No one would know
for a very select group of people. People around Atlanta
(40:30):
would probably think you're talking about Lost Cat. Lost Cat
is a piece of art by local artists are Land.
It features the word foam the poster. I mean, it
could mean a lot of different things. They could. It's
just like, I haven't gotten any new T shirt designs
(40:51):
in a long time, and there's been some real banger
of ideas. To see our current designs, you can go
to t public dot com and we're always accepting suggestions.
Yeah yeah, heck um, well, I guess that that is
(41:13):
what we have to say about Whipped Cream for today.
It is, but we do have some listener mail for you.
But first we've got one more quick break for a
word from our sponsor, and we're back. Thank you sponsor, Yes,
(41:35):
thank you, And we're back with listener who whip Man,
cool whipcas really my brain? Thanks cool wit before it.
Thanks whipped Cream. Wow. Susanne Ripe Regarding the sticky jackfruit, sap,
(42:00):
you can get rid of it by sticking your hand
in some uncooked rice. My mom used to make me
cut up ripe jack fruit, and I didn't mind doing
it because then I got to play with the rice
in the rice tub. Speaking of lunar New Year, my
brother and I have a tradition of going to the
KFC down the road from our temple on New Year's Eve.
We'd have to stay at the temple until midnight ticked over.
(42:21):
We'd be starving by the end of it, and the
KFC was the only thing open since our temples in
the six It's built up a lot now and has
its own food hall with vegetarian versions of Vietnamese classics.
But we still go every year. Not a traditional food
in the normal sense, but still something I look forward
to passing on to the next generation. I love it.
I love things like that, when you make your own. Yeah. No,
(42:43):
of course, that's uh, that's great. Yeah yeah, uh, Carolina wrote,
I hope I pronounced that correctly. I was. That's not
what they wrote. That's not editor anyway. Okay, here we go.
Um I was. I died that you made an episode
about my favorite fruit. Growing up in a small town
(43:04):
in Utah, I never had an opportunity to try per simmons.
I only knew about them from a story my mother
told from her childhood in Florida, when some neighbor kids
threw rotten per simmons at her, which soured her on
per simmons to this day, and which she brings up
every single time I offer anyone per simmons. In my
teen years, I discovered and fell in love with Japanese poetry.
(43:25):
Per Simmons are a fairly common subject in haiku as
well as in Japanese paintings. I came across this poem
by Masaoka Shiki write me down as one who loved
poetry and per Simmons. That poem made me want to
try this fruit that a hi ku bastard loved so much.
I was so excited the first time I found them
(43:46):
in a grocery store, and I discovered that I also
love this luscious fruit. Now my family gives me per
Simmons as Christmas gifts instead of the traditional orange. Another
famous person in related haiku is attributed to the most
famous female classic hiku poet, Chionni. Whether a stringent, I
do not know? This is my first per simmon picking.
(44:07):
This poem is interpreted as being a metaphor for the
uncertainty she felt on getting married. Just as she didn't
know if per simmon would be a stringent or not,
she couldn't tell if her marriage would be happy or not.
I can say from experience that when you have an
astringent per simmon, you know from the first bite. I
love all of this. So but yes, simon poetry, Oh
(44:32):
my goodness, not one but two right, that's amazing. I
can't believe we didn't encounter this. Oh there's always more.
There's always more out there, Yes, always, And and as
your listeners probably know, one of our very favorite things
is food poetry. Yes, always send that in yes, yes,
(44:56):
And speaking of we have a bonus thirt email because
it's so perfect. Uh. Savannah wrote, I hate saffron all caps.
I hope I got the mood of it. It was
a very interesting episode to listen to. However, I will
always hate saffron. It smells like a pool floaty, like
(45:17):
a sickly plastic smell. It tastes the same, and it's
so expensive. I will go out of my way to
make sure nothing I eat ever include saffron. I have
written a haiku about my hate of saffron. I hate you, saffron.
You taste like nasty plastic. You smell like it too.
(45:37):
Excellent excellent, Oh wow, wow wow wow. All food poetry
has to be positive. Oh sure, yeah, I mean poetry
can can express a broad range of emotion, and we
have gone through a broad range of emotion and this
listener of male section, I've loved every min yes so much. Yeah.
(46:04):
So thanks to those listeners for writing. If you would
like to write to us, you can our emails Hello
at favorit pod dot com. We're also on social media.
You can find us on Twitter, Facebook, and Instagram at
savor pod, and we do hope to hear from you.
Savor is a production of I Heart Radio. For more
podcasts my heart Radio, you can visit the I heart
Radio app, Apple Podcasts, or wherever you listen to your
(46:24):
favorite shows. Thanks as always to our super producers Dylan
Fagan and Andrew Howard. Thanks to you for listening, and
we hope that lots more good things are coming your
way
Hello, and welcome to Savor production of I Heart Radio.
I'm any Rees and I'm more in vocal Bomb. And
today we're talking about whipped cream. Yes, because it's a
big as when you record this. It's a big weekend
right now, Lunar New Year, Marty Grass upon us, Valentine's
to Day, but also Galantine's Day. Yes, yes, and that's
(00:32):
why we wanted to talk about whipped cream to celebrate
Galantine's Day. Happy Galantine's Day, Tall and Valentine's Day to all.
I suppose we are celebrate anything and everything that you're celebrating. Yes,
happy that thing and whipped cream and whipped cream. Yes. Okay,
(00:53):
So what is the tie in between whipped cream and
Galantine's Day? Okay? So free free rundown. Not for people
who don't know what Galantine's Day is. I'm sure you've
probably seen it, um, but it originated from an episode
of the television show Parks and rec that aired on
February eleven. Oh my gosh, it was so long ago
(01:18):
it is. Yeah, yeah, I want I watched this episode.
It's actually the first episode of Parks and Wreck that
I've watched through and I was like, oh wow, this
was a hot minute ago. Look at all of these
tiny babies, like just everyone in it is just so
I just want to pinch their cheeks for some reason.
(01:41):
When I wrote that, when I was researching this, that
didn't seem like that long ago. But say it out
WHOA Yeah, alright, well in that episode, according to Leslie Nope,
the creator of this holiday in the show um and
fabulously portrayed by Amy Poehler, every February, my lady friends
and I leave our husbands and our boy friends at
home and we just come and kick it. Breakfast style
(02:03):
ladies celebrating ladies. It's like a little Fair minus the angst,
plus for Tatas. So yeah, we looked into fritatas as well.
Waffles are the big part of this, but already done
waffles and and and there's honestly like I was kind
of like, oh man, I'm not at sure for Tata's
is a full episode. So we landed on whipped cream.
(02:24):
We did. We did because she Leslie often puts she
loves waffles. If you haven't seen the show, she often
puts a lot of whipped cream on the waffles. Yes,
and we've already done maple syrup too. So you know,
we weren't. We weren't thinking about Gallantine's Day? What was
wrong with us? And the Urban Dictionary definition? Because I
(02:46):
just want to include it. February thirteenth, the other half
of Valentine's Day, when you celebrate your love of your
lady friends single or no. Hey, Judy, youre's such a
great friend to me, and I want to celebrate our
friend love, not only my sexy love and my boyfriend
Marvin tomorrow. So let's have a dinner and get together
the day before Valentine's Day Galantine's Day, Yes, yes, so yeah.
It's basically brush usually with waffles and for Tata's waffles
(03:10):
topped with whipped cream um and gifts for women, uh
and all of your your lady friends. And it was
such a popular idea that it was really quickly adopted
and marketed. There's been some complaints about it, um and
we've yeah, we've already done most of the things that
related donuts too, right, Yeah, but this reminds me, speaking
(03:31):
of lady friends, Lauren, we have to watch the Star
Wars holiday specialized might end our friendship, but I think
we can weather I think we can weather it. I
think we can, because there's a whole Julia Child bit
in it, and the refrain in it is whips to whip,
Whip whips to and it's been stuck in my head
(03:52):
this whole time. Okay, sure, I am increasingly confused about
what the heck the Star Wars Holidays Bush is about.
I feel like the more that I hear about it,
the less I understand, and I strongly suspect that watching
it is not going to leave this feeling. No, it
can't be explained. I watched it with my mom over
(04:13):
the holidays, and it's one of my favorite memories ever.
One but she kept she would laugh and laugh and
laugh and then stop suddenly and look at me and
say what is going on? And I'm like, no, one knows, Mom,
that's the thing she's asking. This really happened, This was
a thing that happened. I'm oh, yeah, definitely. Oh that's well, well, okay,
(04:40):
all right. I mean I am recommitting myself to watching
it with you, an hour and twenty minutes of wondering
if our friendship is worth this terribleness. I think he
might enjoy I enjoy it, but it's bad. I think
that if that if we weathered waiting in like three
hour long lines and parks. Uh, yeah, that's true, then
(05:03):
we can we can weather the Star Wars holiday special.
We'll see. Stay tuned, Savor audience, we'll report back on that.
But back to the topic at hand. I love whipped
cream and I adore it. It's one of my favorite things.
I remember, like this really the first time I had
(05:25):
quote real whipped cream, and it was transcendent. It was amazing.
I think I told that story on the Strawberries episode. Yeah,
by by real whipped cream, do you mean like homemade
whipped cream or I think just not out of not
cool whip. Yeah, but I think like, yeah, fancy whipped cream. Yeah,
(05:46):
oh gosh, yeah. I alternatively remember the first time I
had cool whip as opposed to real whipped cream, and
child Lauren was like, what is this? You know, no
shade to cool because I love that too. I would
just like I would choose whipped cream over ice cream offen,
and I would just eat cool whipped Oh my gosh.
(06:09):
Huh okay, yeah, sure, I mean you know that that's
it's a it's a distinct texture, um and it is
it is very creamy. So yes, there's a flavor in
it that I that I don't like. Um, but yeah,
all that aside I got clearly not an advertiser. Sorry,
(06:31):
sorry cool whip My bad, just knocking them down day
after day. It's always it's ridiculous making enemies. Huh. I
don't know what this is about. But okay, does this
bring us to our question? Annie? It better better? Whipped cream?
(06:58):
What is it? Well? Uh, whipped cream is more or
less what it says on the box. It is. It
is cream that you whip air into so that it's
a foam instead of a liquid. Uh. It'll it'll form
a soft but stable structure with a with a light
and fluffy texture that's really fun in your mouth because
it's all of these like tiny little air bubbles and
(07:19):
the smooth and creamy fats that are cold and they
melt in your mouth, and the bubbles kind of pop.
Oh gosh. Um. You can add sweeteners and other flavorings.
Vanilla is a popular add in. It's often served with
desserts or is a topping for sweet beverages, either hot
or cold. And uh, and it's it's really it's really nifty,
um like because you can't do this with just any liquid, right,
(07:43):
Like if you take a cup of orange juice or coffee,
you can whip it as long as you want to um,
and bubbles will form, but it will not make a
foam um. But it does work with cream because of
the amazing properties of milk. And yes, I'm going to
talk about like the particulate science of milk again. Excellent.
(08:04):
Every time I do this, I think it's going to
be the last time. I think that we can't possibly
have a reason for me to talk about my cells again.
But always but here, here we go. So um, milk
is an emulsion of fats and fat soluble stuff in
water and water soluble stuff, and and cream is that
(08:27):
with less water. It's a higher concentration of the fats
and stuff suspended in water and stuff. Um, it's upwards
of fat. And for best whipping results, you're looking for
something upwards fat, ideally more like thirty five fat, which
is going to be labeled heavy cream in the United States.
Look out for that one if you're making your whip
cream at home. Um. And as we talked about in
(08:50):
our butter episodes, when cream is cold, the fats in
it start crystallizing. Yes, butter is a crystal um. And
this is important in whipped cream because because those tiny
crystals are are like stiff, sort of independent structures, like
they're okay to stick together and latch up into chains,
(09:13):
but they're not too excited about like globbing up into
a single mass. And and that's important for whipped cream
because because when you force air into cream by whipping
it with a whisk or shaking it in a jar,
little globules of fats will will coat the air bubbles um.
And if the fats are cold and partially crystalline, they'll
(09:33):
latch up with other little globules and create this stable structure. Um.
This is why whipped cream will melt into a puddle
if you warm it up your ear, breaking those chains. Um.
And this is also why if you whip cream for
too long, it'll start getting like lumpy and also watery
because those partially crystallized fat globules mashed together and you
(09:57):
make butter um that that the water and water soa
luable stuff gets pushed out and that's butter milk. Yeah,
but okay, let's talk about that water and water soluble stuff.
So in liquid cream, um, fats are suspended evenly through
the watery stuff in an emulsion, a mix of stuff
what doesn't usually mix because of the structure of some
(10:19):
of the proteins that you find in cream. These proteins,
called casin's, are made up of some particles that are
hydrophilic or water loving, and some that are lipophilic or
fat loving, and so when presented with both water and fats,
these casein proteins will grab bits of fat and then
(10:40):
cluster up into these little globs called my cells, with
the fat on the inside and the and the water
loving bits on the outside. Those water loving particles grab
onto electrons in the water, meaning that each my cell
winds up having a negative charge, since negatively charged particles
repel each other, like like magnets. You know, yeah, yeah,
you've seen that the globules spend themselves throughout the water
(11:03):
in order to keep their distance. It's an emulsion. So
so the reason that you can't make whipped cream by
like stirring it gently, um, is that you have to
physically break up the bonds that are holding those my
cells in their shapes. Um. By whipping them, you're slamming
them together. You break up those bonds and and that's
(11:25):
when the fats that used to be like cuddled up
all mass and safe inside start like like thrashing out,
going like a ah, there's water everywhere. We don't like it.
And that's why they cling to air bubbles um and
kind of link up in little chains together. It's for safety.
They're just looking for safety. But the casins and some
other proteins in the mix are still trying to like
(11:47):
mitigate the situation. Um. They're still trying to keep the
peace between the water and the fats, and they wind
up creating like a like a protective membrane around these
fat coated air bubbles which um which a traps all
the all the watery bits in the time of spaces
between the bubbles and b aids in the stability of
the bubbles. So cool. They're in doing reading for this.
(12:15):
I found some images from like an electron microscope of
whipped cream and it was it was really it was
my new favorite thing. I like to imagine, get them
like printed out like modern art. People are like, what's
that hellscape? I'm like, whipped cream. Everything from an electron
(12:38):
microscope looks like a hellscape. Oh I love it. Um, yeah,
so so Yeah, that's what's happening. If you make whipped cream, UM,
it is pretty easy. Like I mean, it takes a
little bit of armwork, either from from whipping. You do
have to keep it cold to make sure that the
proper structure forms up, or you can shake it in
(13:01):
a jar. It's you know, fun trick at parties. Um.
Uh even also purchased products that skip the workout. UM
the aforementioned cool whip and other pre whipped creamy toppings
UM and uh pressurized canned whipped cream UM, which is
you know, the the ready whip kind of style stuff.
It's a can under pressure with cream in there and
(13:21):
gas usually nitrous oxide, and a nozzle on top that
lets you just spray it out. More on that later. UM.
Some of these are made with dairy um, even with
the same sort of cream you might use yourself. Some
are made with alternative ingredients and bolstered by compounds that
will help the stability of the phone that are not
you know, dairy compounds. Well, thanks once again for giving me.
(13:45):
Whenever we return to parties, I'm definitely gonna be like,
I'm gonna do this party trick and I want it
to be like a really fancy party. You know, everybody's
these really nice dresses. And I reach into my purse
and I pull out like a jar of cream and
start shaking, no explanation, like a bag, like a bag
(14:06):
of ice with a jar of cream inside it, and
just maintaining eye contact with the hosts. Yes, my goal
is to never be invited to parties again. Clear, Hey,
if the whipped cream is good at the end, then
maybe right right, hey, yes, that's right. Well what about
(14:33):
the nutrition whipped cream is? Is a calorie dense food,
you know, it's some some of the non dairy alternatives. Um,
might be a little bit lighter in fats and calories
and a little bit heavier on the sugar. Um. Yeah,
i'd say, I'd say it's a treat, you know, as
as as always treats are great. Um, you know, like
(14:54):
like to think about your serving sizes. Don't put whipped
cream on everything all the time, but like something so
all the time. Heck yeah, heck yea. Well, we do
have some numbers for you, we do. Um as Okay,
(15:17):
I ran into two different numbers, as you sometimes do
when you're looking at like global market research. Um, and
I'm just gonna say that either way, the global whipping
cream market as was worth upwards of three billion dollars,
possibly about seven billion dollars per year. I know that
(15:39):
that's a large difference. UM, but a lot. But but
but it's a lot either way. It's it's big, it's big. UM.
Over that was dairy based whipping creams. They're they're a
cheaper usually than their non dairy alternatives and perceived as
being better by many consumers. UM. But the non dairy
(16:00):
hype segment of the market is expected to grow over
the next few years. Is the number of shoppers looking
for vegan products UM is expected to increase. Europe is
currently the largest market for for whipped cream. Apparently, Germany
leads the world in whipped cream consumption. They eight hundred
eight million kilos. That's like one and a half kilos
(16:25):
per person. What well, good for you? Yeah, I'm trying
to I'm trying to think about like a kilo of
whipped cream and what that means to me. As you should,
(16:45):
As you should. I recommend that Asia Pacific is the
fastest growing market segment as a European style baked goods
gain popularity over there. UM and the cool Whip brand
is by far the most consumed which topping brand in
the United States, um as nine million Americans had some
(17:09):
cool Whip at some point. Yeah, and that's I ran
into a couple of articles about like how cool whip
is American nostalgias associated with it. Yeah, my mom like
if I would that I could if I went to
go visit her right now and I opened the freezer,
there would be cool whip frozen and they're just ready, ok,
(17:32):
sure sure? Which love um. A lot of her desserts
did incorporate cool whip. That's the reasons I liked it. Yeah, yeah,
my um my mom's family and my mom's mother was
a big, big cool whip user. She was also a
big gelatine maker. That's another thing that I because remember
(17:54):
her ambrose episode, which to remains one of the things
where I'm still like I could say ambrosia and have
no idea what you think that means or what do
you think that I'm going to say? But a lot
of people do use cool whip, are yeah whip cream
in there ambrosia which often does involve gelatin, Yeah yeah, yeah, Well,
(18:17):
one of the one of the kind of benefits of
um of the non dairy whipped toppings is that they're
a little bit less sensitive to acid content. Right, so
if you've got a civic components in your dessert, they're
not gonna dissolve as easily, right right, right, different than
my ambrosia. But another episode that's already been done. I
(18:43):
did want to include that there are things like alcohol
equipped creams, yeah, which I've had and had good experiences with.
But when I was in college, one of the worst
hangovers I've ever had vodka whip cream. Drink responsibly friends, Oh,
I won't forget that. And then there are savory whipped creams.
(19:03):
I think some people might call them foams perhaps, but
I've had like, you know, this shrimp celery whip cream thing. Okay, yeah, yeah,
m So there's there's options. It's a bigger world than
perhaps you might at first glance. Absolutely, yes, and it's
(19:23):
got an interesting history behind it. It does, and we
are going to get into that as soon as we
get back from a quick break for a word from
our sponsor, and we're back. Thank you sponsored, Yes, thank you. So.
(19:44):
Animals that produced milk have been domesticated for thousands of years.
We've talked about this In numerous past episodes, UM and
humans have used these animals for lots of purposes, but
primarily things like milk, labor, and meat. And like so
many of our episodes, in particular here the dairy related
episodes like yogurt or butter or cheeses, the exact origin
(20:09):
of whipped cream is unknown, probably discovered by multiple people's
and multiple places at multiple times. And just like all
those topics I just mentioned, there's a story that whipped
cream was discovered after a quick horse ride turned cream
into whipped cream. It's a popular popular Yeah. Yes. Another
(20:33):
goes that it may have been discovered by someone attempting
to churn butter in a cool climate, but rushed the
process and whipped it instead. Ah sure maybe yeah, yeah,
who knows. Definitely possible. It's funny. I'm actually one of
the first episodes I pitched when we started the show.
We haven't done it yet, and I really want to.
(20:54):
Is I I feel like I don't have a basic understanding.
I have sort of a contextual understanding, but I don't
have a really good grasp on a lot of cooking terms,
like the difference between like whipping something and folding something.
I don't know. I'm just oh, yeah I can, Okay, sure, yeah,
let's do it. It's just it could just be a
two chorial between you and but Yeah, when I was
(21:18):
researching this, I was like, I've always thought I knew
what that meant, but maybe I did it. A whip
is a whip is a good, good, stiff, quick right
gesture motion. Yeah, that's what the holiday special tells me.
A fold is is more, is more, gentle and slower. Yeah.
(21:39):
I don't think I've ever folded correctly in my life, Lauren.
It's quite simple, alright, Alright, I have that to look
forward to. Okay, So our knowledge of whip cream is
really really limited. But by the six century, whipped cream
(22:02):
was popular and much of Europe, often replacing cream. It
went by a variety of names, to milk snow in
Europe and age delay in France and in Italy. Early
recipes for whipped cream involved whipping together naturally separated cream
using willow branches are rush branches. I like that they
were very specific in the branches and a lot of
(22:24):
sorts black around. Uh and yeah. The whipping would yield
these formulators on top that were then skimmed off and tossed,
and this process is repeated for an hour more um
until enough cream had been skimmed to arrive at the
desired texture. Not the easiest process. A fifty five English
(22:45):
recipe for milk snow called for rose water and egg whites.
So again it's hard to suss out what was all
going on in this broad category of whipped cream in history. UM.
The first written instance of whipped cream in French UM
appeared in six nine, and soon after whipped cream was
(23:06):
printed for the first time in English in sixteen seventy three.
According to the Oxford English Dictionary, UM, those people used
it interchangeably with snow cream throughout the six hundreds snow cream.
I like that. I love this. Yeah, it sounds much
more fantastical. One of the earliest references to whipped cream
(23:28):
is from sixteen sixty one, when the French chef of
hotel serves something resembling whipped cream with sugar for reception
for King Louis. However, some people doubt the story and
think that Katherine to Medici introduced cream whipping techniques that
were already present in her homeland of Italy to the
kitchen staff that her dwelling in France. Mystory history popularly
(23:56):
told story though that it was this chef French chef. Actually,
that's it's funny because a lot of French in the
article I was reading about this, or like, we don't
want to admit it, but it probably didn't come from France.
Whipped cream got a lot easier to manufacture at the
end of the nineteenth century with the Industrial Revolution and
(24:17):
the innovation of a centrifuge, using a centrifuge for the
separation process that resulted in a high fat cream. And
this was a hand craked marvel invented by Gustave de Laval.
Now that whipped cream was far simpler to make, more
and more chefs started experimenting with it, especially pastry chefs.
(24:38):
All kinds of desserts came out of this whipped creams
flavored with coffee or chocolate or fruits or liqueurs. And
when these flavors were poured over the whipped cream or
folded in, the result was called krim on moose or
cream in a foam. And yes, the history of moose
is pretty wrapped up in here. Yeah, exactly folded in.
Perhaps you might I just did finger guns everybody. Creams
(25:06):
Antilly was sometimes used as well, but chantilly cream isn't
the same thing in our American parlance. There's some differences
of what that can mean depending on where you are. Yeah,
it usually means um sweetened and vanilla flavored whipped cream,
right um, And that term itself is quite serious. I
kind of went on a rabbit hole to figure out
(25:27):
if it was something I could include in here if
I needed way more time. It seems like I need
way more time. A big mystery of it. Everybody seemed
to be like, oh, yeah, that was that was what
I ran into, and I kind of quickly went nope, yeah,
another day for another day. But it did appear in
the mid nineteenth century, at least records of it did.
(25:48):
Another technological innovation changed the whipped cream game when British
scientists began experimenting with aeration systems for food in the
nineteen thirties. They ended on using pressurized nitrous oxide are
into OH, which is fully incorporated in dairy products. Using
this system, including cream, when the pressure was released, whilla
(26:11):
instant whipped cream. M hmmm, uh huh. This technology was
utilized both in large commercial spaces and perhaps more so
that at first, but products for home use, No, not
what we're used to these days. That the images were
very interesting. That looks like I would never know what
that has for. One name that gets thrown around a
(26:33):
lot in this conversation is Charles Gets, a graduate student
at the University of Illinois during the Depression who invented
instant whip. At first, he used carbon dioxide um after
he realized that if pressurized milk would foam if he
used that, so he got the idea to put it
in cream in a can pressurize it whipped cream. However,
(26:53):
he found that the carbon dioxide messed with the taste,
so he switched it out for nitrous oxide to get
the same results minus the altering of the taste. Gets
this Professor G. Frederick Smith used this patent to launch
instant whip foods. Yeah, yeah, you can technically do this
with a number of different pressurized gases, but nitrous oxide.
(27:17):
And yes, this is the same stuff that your dentist
may have given you as a pain reliever or that
you might have heard about as like a like a
fuel additive and car racing. Uh. Nitrous oxide is great
in making ready whipped cream. For a few reasons. Um,
it's got the no flavor thing going for it. It
expands a lot more than oxygen that's pressurized under similar conditions,
(27:40):
Like canned whipped cream fluffed with oxygen would only be
a quarter as fluffy as whip cream fluffed with nitrous
oxide plus oxygen encourages microbial growth. Um, you know, lots
of microbes require oxygen to live. You don't really want
that in your canned whip cream. And oxygen can makes
go rancid over time through the oxidation process. You don't
(28:04):
want that either. So yeah, nitros oxide does double duty
as a as a whipping agent during depressurization, and as
a preservation aid. There you go, there you go. Don't
do whippets, kids. Side note, don't do whippets. I mean
they're kind of fine, but don't do them, all right,
don't do them, Laurence says. So. Once World War two
(28:27):
came to a close, several companies said about making their
own whipped cream dispensers, but most of them abandoned this
project after it proved easier said than done when it
came to producing a quality product. Most of the rest
gave up in the fifties, when disposable single use cans
were invented. So in Aaron bunny leftan lapping gosh. So
(28:50):
in French leftan means bunny. So I'm assuming it pronounces
that that. Oh, but I don't know for sure. But anyway,
he patented an essential part of these aerosol whipped cream containers,
the nozzle. The patent read that it was intended to
create a product quote simple and inexpensive enough to permit
their being discarded after a single use. This canister lid
(29:13):
design made it possible to pressurize the insights up to
one hundred pounds per square inch. This invention, yeah, I know.
This invention allowed for a product most of us are
familiar with ready Whip, And this wasn't Lapin's first foray
into the world of whipped cream. Though originally a close salesman,
(29:33):
he entered the food space in the nineteen forties. One
of the things he sold was a product meant to
serve as a substitute for whipped cream during wartime called
stell Whip, a mixture of primarily vegetable oil and light
cream and found whip, which came in refillable aerating guns.
Uh and it was intended primarily for commercial use. Hold up,
(29:54):
I just I'm sorry, I need to dwell for just
a second on the image of an aerating with cream gun.
I actually have some experience with something like this, and
it is worth dwelling on. It's quite the sight. What
(30:15):
experience do you have with something like this? Uh? Well,
I'll tell this story, but we might have to cut it.
Because a really good friend of mine, she one day
at home, receives a very large package she was not
expecting and uh opens it up. Lo and behold it
(30:39):
is a huge, bright, pink a K forty seven shaped hookah,
and no idea came from. Turns out somebody used her
credit card nuver to buy this thing in California accidentally. Anyway,
(31:00):
it's it's quite a sight to behold there's a Camo
carrying bag, pink Camo carrying bag. Uh, and it's just
it's like a piece of art. Uh heck yeah. Anyway,
no whipped cream involved. Unfortunately or fortunately, I don't think.
(31:24):
I don't think that's what I want with that experience.
Probably not, Probably not. I guess I don't use hookahs
one way or another. So well, another funny part of
that stories. He also whoever they were also bought a
bunch of pizza, like way too much pizza, so quite
the night was going on. But yes, okay, back to clip.
(31:52):
This aird and gun was primarily indeeded for commercial use,
but he was searching for a design more friendly for
home users and he found it with the introduction of
aerosol canisters that were lined and lithographed and seamless from
Crown Cork and Seal Company. Uh. They were called spraw
(32:12):
Tainer spray tainer. There's no watch, but it's not. It
feels like it should be that but uh, Latin didn't
waste any time in adopting this. He put his whip
cream inside called it Ready Whip. He started selling Ready
Whip through local milkman in St. Louis, Missouri, but it
(32:35):
didn't take long for it to be picked up in
the rest of the United States and in Canada, with
almost full distribution by nineteen fifty four. Within five years,
La ban And earned the nickname the Whipped Cream King,
and he became a multi millionaire. Yeah, he used the
ready Whip can design for another product. He came up
with two Ready Shave the shaving Cream. Oh never noticed
(33:03):
it's very similar to desire. Yeah. Um. It was one
of the first of its kind at the time, and
Lapom sold his company in nineteen sixty three. But sales
continued to increase, and as the twentieth century came to
a close, out of every two airsolized whipped cream cans,
one was Ready Whip. Yeah. Ready Whip was definitely the
(33:23):
brand in second place after a Cool Whip in the
in the United States market. Um but uh huh, yeah,
I for some reason had literally never put together that
these two aerosol cans are essentially the same can. And
now I'm just thinking about Jurassic Park. So there you go. Yeah,
(33:44):
same age when he puts it on the pie and
the poor soul thinks it's gonna get there, gonna get
whipped crave, and they get shapy crave. It's then outrage.
That's the outrage of that movie. Overlooked outrage is mentory
ruined on my dessert. You're this, You're like, you're like, okay.
(34:07):
The hubris of man did lead to a whole bunch
of people getting eaten by done and so, but mostly
some poor sap got shaving cream instead of whipped cream
on a pie. It we cannot tolerate it. It not
something we should let slide as food podcasters. Lord, I
(34:29):
feel like it is our duty to bring attention to
this poor person whose dessert was ruined. You're you're right,
You're right. I I became a supervi. They could have
been like in the following movies. Maybe they were one
of the bad people. We don't know. I want to
(34:51):
explore this. I want to explore this further, maybe not
in this podcast. Alright, alright, alright, So this whole this
air slide scanned for whipped crepe was not without its
flaws even when it was first invented, and this was
during a time of like consumerism and kind of well
it's always the time of consumerism, but you know, the fifties, yeah, exactly. Um,
(35:13):
but even then people were still kind of like this
seems like a waste, kind I would throwing these things away,
and you know, there's always some cream left after the
the nitrous oxide is gone. But it was convenient and
people liked it. Um, you know, still to this day,
and that's still a conversation to this day about the
(35:33):
waste of it. Um. Yeah. And I did want to
put in here because I I get this song stuck
in my head all the time, and it is a
French I guess, like children's song. Anyway, I even though
I learned this in kindergarten, I still remember the moves
and everything I did. It randomly stuck in my head
(35:56):
all the time. It's about a deer who's like in
the woods and this rabbit is in the house and
seized the deer and it's like, dude, there's a hunter,
come inside. Didn't they come? They become best friends. But okay,
but that's so the word The French word for bunny
(36:17):
is lap pounds. So through this I was I got
my holiday special stick in my hand and in this
French song stuck in my head. But lapa lapa. Yeah,
So for anybody who remembers that, there's a throwback for you. Yeah,
they ship kids even though they don't really have hands.
(36:38):
I don't know. It is weird. That's something else will
have to think on more later, but all right. In
ninety six, a new product entered the market, cool whip Um.
And this was the invention of chemist William H. Mitchell
at Tranil Mills. And this is one of several inventions
(36:58):
he gets credited for the first being a tapioca substitute
he developed during World War Two. Soldiers dubbed it Mitchell's
mud m hm uh. Cool whip save people time, no
no more devoting the time and arm strength to whipping
up your own. And it could be frozen, which was
helpful when it came to shipping nationwide, but also storing
like both in commercial sense but at home, and it
(37:22):
quickly spread and was adopted across the country, also aided
by the fact that cool Whip had no cream or milk,
so it wasn't dependent on dairy producing regions. General Mills
really knocked it out of the part too, from what
I read when it came to marketing, especially when it
came to joining forces with other bands, like in Mississippi
mud Pie, which I also went on a rabbit hole
and very very interested to learn more. But again people
(37:44):
seem to be like, oh or Jella pudding, and that
sent me on a hole about Watergate salad? Have you
ever heard of that? Yeah? But now I have no
idea what it is. It lets to me like kind
of like a wal door salad. But I was just like,
did they name this after the scam hotel? Or the
(38:04):
I don't think it's the scandal. I don't think it's
the scandal. Again, nobody seems to know, but there is
like a thread of people thinking that that's one it's
one story people tell I'm sure it's you know, kind
of fun. But anyway, dafer, more and more episode ideals
they're filing up. But because this product was so popular,
(38:25):
the brand name became synonymous with the products, so similar
to Klean x cool cool Whip. During the diet trends
of the nineties, lower calorie options of cool Whip came
out You have cool Whip Flight and cool Whip Free. Uh.
Time included ready Whip on its list of top one
(38:45):
hundred consumer items of the twentieth century. I know. And
then an explosion at a nitrous oxide factory caused the
shortage of ready Whip right in time for the holiday season.
That had people panicking. One person died in the explosion,
and it launched a federal investigation. And I mean, it's
(39:06):
really interesting because it's one of those things I've never
really thought about before. But only two companies operating a
combined five facilities produce nitrous oxide for the United States
in Canada, so if you do have a problem at
one of them. Yeah, it's a huge distribution down and
cool whip mixings was introduced, and this is essentially cool
(39:27):
whip with things like Oreo cookie pieces that you mix in.
I went through a period right these Huh Yeah, I'm
just I'm I'm low key mystified by all of this
because this was never a product that I that I
wanted to consume, and so the idea of of selling
(39:47):
it with like the apparent intention to eat it kind
of sort of on its own. It's very mystifying and
no no shade on anyone who likes it, y'all like
what you like? Uh, but uh, I guess, I guess.
The texture of it is just such an interesting texture,
(40:08):
and especially when it's frozen, like yeah, oh my gosh,
y'all foams, foams, y'all your shirt? No one would know
for a very select group of people. People around Atlanta
(40:30):
would probably think you're talking about Lost Cat. Lost Cat
is a piece of art by local artists are Land.
It features the word foam the poster. I mean, it
could mean a lot of different things. They could. It's
just like, I haven't gotten any new T shirt designs
(40:51):
in a long time, and there's been some real banger
of ideas. To see our current designs, you can go
to t public dot com and we're always accepting suggestions.
Yeah yeah, heck um, well, I guess that that is
(41:13):
what we have to say about Whipped Cream for today.
It is, but we do have some listener mail for you.
But first we've got one more quick break for a
word from our sponsor, and we're back. Thank you sponsor, Yes,
(41:35):
thank you, And we're back with listener who whip Man,
cool whipcas really my brain? Thanks cool wit before it.
Thanks whipped Cream. Wow. Susanne Ripe Regarding the sticky jackfruit, sap,
(42:00):
you can get rid of it by sticking your hand
in some uncooked rice. My mom used to make me
cut up ripe jack fruit, and I didn't mind doing
it because then I got to play with the rice
in the rice tub. Speaking of lunar New Year, my
brother and I have a tradition of going to the
KFC down the road from our temple on New Year's Eve.
We'd have to stay at the temple until midnight ticked over.
(42:21):
We'd be starving by the end of it, and the
KFC was the only thing open since our temples in
the six It's built up a lot now and has
its own food hall with vegetarian versions of Vietnamese classics.
But we still go every year. Not a traditional food
in the normal sense, but still something I look forward
to passing on to the next generation. I love it.
I love things like that, when you make your own. Yeah. No,
(42:43):
of course, that's uh, that's great. Yeah yeah, uh, Carolina wrote,
I hope I pronounced that correctly. I was. That's not
what they wrote. That's not editor anyway. Okay, here we go.
Um I was. I died that you made an episode
about my favorite fruit. Growing up in a small town
(43:04):
in Utah, I never had an opportunity to try per simmons.
I only knew about them from a story my mother
told from her childhood in Florida, when some neighbor kids
threw rotten per simmons at her, which soured her on
per simmons to this day, and which she brings up
every single time I offer anyone per simmons. In my
teen years, I discovered and fell in love with Japanese poetry.
(43:25):
Per Simmons are a fairly common subject in haiku as
well as in Japanese paintings. I came across this poem
by Masaoka Shiki write me down as one who loved
poetry and per Simmons. That poem made me want to
try this fruit that a hi ku bastard loved so much.
I was so excited the first time I found them
(43:46):
in a grocery store, and I discovered that I also
love this luscious fruit. Now my family gives me per
Simmons as Christmas gifts instead of the traditional orange. Another
famous person in related haiku is attributed to the most
famous female classic hiku poet, Chionni. Whether a stringent, I
do not know? This is my first per simmon picking.
(44:07):
This poem is interpreted as being a metaphor for the
uncertainty she felt on getting married. Just as she didn't
know if per simmon would be a stringent or not,
she couldn't tell if her marriage would be happy or not.
I can say from experience that when you have an
astringent per simmon, you know from the first bite. I
love all of this. So but yes, simon poetry, Oh
(44:32):
my goodness, not one but two right, that's amazing. I
can't believe we didn't encounter this. Oh there's always more.
There's always more out there, Yes, always, And and as
your listeners probably know, one of our very favorite things
is food poetry. Yes, always send that in yes, yes,
(44:56):
And speaking of we have a bonus thirt email because
it's so perfect. Uh. Savannah wrote, I hate saffron all caps.
I hope I got the mood of it. It was
a very interesting episode to listen to. However, I will
always hate saffron. It smells like a pool floaty, like
(45:17):
a sickly plastic smell. It tastes the same, and it's
so expensive. I will go out of my way to
make sure nothing I eat ever include saffron. I have
written a haiku about my hate of saffron. I hate you, saffron.
You taste like nasty plastic. You smell like it too.
(45:37):
Excellent excellent, Oh wow, wow wow wow. All food poetry
has to be positive. Oh sure, yeah, I mean poetry
can can express a broad range of emotion, and we
have gone through a broad range of emotion and this
listener of male section, I've loved every min yes so much. Yeah.
(46:04):
So thanks to those listeners for writing. If you would
like to write to us, you can our emails Hello
at favorit pod dot com. We're also on social media.
You can find us on Twitter, Facebook, and Instagram at
savor pod, and we do hope to hear from you.
Savor is a production of I Heart Radio. For more
podcasts my heart Radio, you can visit the I heart
Radio app, Apple Podcasts, or wherever you listen to your
(46:24):
favorite shows. Thanks as always to our super producers Dylan
Fagan and Andrew Howard. Thanks to you for listening, and
we hope that lots more good things are coming your
way
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