Krim kocok yaiku krim sing dikocok karo kocokan utawa mixer nganti entheng lan alus, utawa kanthi ngembangake gas larut, dadi koloid . Asring digawe legi lan kadhang roso vanilla . Whipped cream uga diarani krim Chantilly utawa Crème chantilly ( diucapaké: [kʁɛm ʃɑ̃tiji] ). Sajrone mecut, sawetara molekul lemak coalesced nggawe jaringan stabil sing njebak gelembung udara. [1] Koloid sing diasilake kira-kira dobel volume krim asli. Nanging, yen ngalahake terus, tetesan lemak bakal tetep ngancurake koloid lan mbentuk mentega . Krim sing luwih murah (utawa susu) ora bisa mecut kanthi apik, dene krim lemak sing luwih dhuwur ngasilake busa sing luwih stabil. [2]
 A cup of hot chocolate topped with whipped cream from a pressurized can. | |
| Jinis | Cream |
|---|---|
| Woworan pokok | Cream |
| Variasi | Added sugar and other flavorings, such as vanilla |
 Buku masakan: Whipped cream  Médhia: Whipped cream | |
Referensi
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