habtejszín

Habtejszín, commonly translated as whipped cream, is a dairy foam produced by whipping heavy cream to incorporate air and create a light, fluffy texture. In Hungarian usage, habtejszín is the standard term for this product.

The starting cream typically contains at least 30–36 percent milk fat. Whipping is performed with a whisk, mixer, or specialized equipment, ideally when the cream is cold. As air is beaten in, the mixture expands and forms soft peaks; continued whipping yields stiffer peaks, and overwhipping can cause the fat to separate into butter and buttermilk.

Sugar and flavorings, especially vanilla, are commonly added; some preparations include stabilizers such as gelatin, carrageenan, or cream of tartar to help the foam hold its shape over time. Whipped cream is widely used as a dessert topping, in pastries and puddings, or as a component in mousses and beverages. A closely related preparation is crème chantilly, which is whipped cream that is sweetened and vanilla-flavored.

Storage and handling: keep refrigerated and use within a short period after whipping, typically 24–48 hours. Once whipped, it should be kept chilled and not refrozen after thawing. In commercial contexts, shelf-stable or stabilized variants are available that maintain their structure longer under refrigeration.