Who doesn’t like whipped cream?
While nothing beats thetaste of freshly whipped cream, we have no objections to the
Whipped cream, often sweetened and aromatised, was popular in the 16th century, with recipes in the writings of Cristoforo di Messisbugo Bartolomeo Scappi (Rome, 1570),and Lancelot de Casteau (Liège, 1604). It was called milk snow (neve di latte, neige de lait). A 1545 English recipe, “A Dyschefull of Snow”, includes whipped egg whites as well, and is flavored with rosewater and sugar. In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with willow or rush branches, and the resulting foam on the surface would from time to time be skimmed off and drained, a process taking an hour or more. By the end of the 19th century, centrifuge-separated, high-fat cream made it much faster and easier to make whipped cream. The French name crème fouettée ‘whipped cream’ is attested in 1629, and the English name “whipped cream” in 1673.The name “snow cream” continued to be used in the 17th century.
Source – Wickipedia