Whipped cream is a culinary colloid produced when cream is aerated by one of two processes: mechanical agitation with a high-speed blade or whip, or injecting a gas under high pressure which expands rapidly when released from pressurized containment. It is often sweetened and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or Crème chantilly
flavours for baked goods that include cakes, sweet pastries, muffins, biscuits, crackers and cookies. Consumers today look for indulgence and authenticity in the products they consume. Clean label declaration is also increasingly becoming the norm to achieve product differentiation in the market.