Kermavaahtoa

Kermavaahtoa (whipped cream) is a dairy product produced by whipping heavy cream until air is incorporated and the mixture thickens. The typical fat content of the cream used is at least 30–36 percent; higher-fat creams whip more readily and hold their shape longer. In Finnish, the term kermavaahtoa refers to whipped cream prepared in this way.

Preparation: It is whipped with a whisk, electric mixer, or stand mixer. For soft peaks suitable as a topping, mix until folds form and the cream looks billowy; for stiff peaks ideal for piping or stable toppings, continue to whip until the peaks stand rigid. Sweeteners like powdered sugar and flavorings such as vanilla are commonly added. Stabilizers like cream of tartar, gelatin, starch, or commercial stabilizers can help the whipped cream hold its shape for longer.

Uses: Kermavaahtoa is used as a topping for desserts, pancakes, hot chocolate, berries, and pies, and as an ingredient in mousses, trifles, and certain pastries. Non-dairy and plant-based alternatives exist (e.g., coconut cream) for those avoiding dairy.

Storage and safety: Whipped cream should be kept refrigerated and ideally consumed within a few days of whipping. It can separate if left at room temperature for too long. Freezing is generally not recommended, as freezing and thawing can alter texture, though some stabilized versions may be frozen and re-whisked.