cream

Cream is the butterfat-heavy portion of milk, common in dessert cocktails. “Whipped cream” has been beaten or otherwise aerated to some extent. “Wet whipped cream,” or “lightly whipped cream” has only been aerated to the extent that it remains more-or-less pourable. As beating continues, the cream becomes more voluminous and structured, passing through a “soft peak” phase, a “hard peak” phase and ultimately collapsing into butter and buttermilk as the final result of “overwhipping”. A common contemporary convenience is whipped cream sold in a pressurized spray can and inevitably corrupted with preservatives, stabilizers, flavorings and sugars. The use of these “squirty creams” is highly discouraged for quality cocktails.