<Tr> <Th> Variations </Th> <Td> Chantilly cream </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Whipped cream Media: Whipped cream </Td> </Tr> <P> Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy . Whipped cream is often sweetened and sometimes flavored with vanilla . Sweetened whipped cream is also called Chantilly cream or crème chantilly (pronounced (kʁɛm ʃɑ̃tiji)). </P> <P> Whipped cream is an aerated colloid produced when air is incorporated into cream containing at least 35% fat . During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles . The resulting colloid is roughly double the volume of the original cream . If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter . Lower - fat cream (or milk) does not whip well, while higher - fat cream produces a more stable foam . </P>

What is the difference between whipped cream and chantilly