Cream with high butterfat content—typically 30%–36%—is used for whipping, as fat globules contribute to forming stable air bubbles.

[1] During whipping, partially coalesced fat molecules create a stabilized network that traps air bubbles.

[4] The bubbles in the whipped cream immediately start to pop, and it begins to liquefy, giving it a useful lifetime of one to two hours.

Nitrous oxide gas is usually used; while carbon dioxide produces the same physical effect, it gives a sour taste.

[14] In some jurisdictions, sales of canned whipped cream are limited to avoid potentially dangerous nitrous oxide abuse.

Whipped cream, often sweetened and aromatised, was popular in the 16th century,[18] with a mention in the writings of Rabelais[19] (Paris, 1531), and recipes in A Proper Newe Booke of Cokerye[20] (London, 1545), and by Cristoforo di Messisbugo (Ferrara, 1549),[21] Bartolomeo Scappi (Rome, 1570),[18] and Lancelot de Casteau (Liège, 1604).

[23] The 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar (cf.

By the end of the 19th century, centrifuge separation was used to rapidly produce high-fat cream suitable for whipping.

[55] They may be used to avoid dairy ingredients, to provide extended shelf life, or to reduce the price — although some popular brands cost twice as much as whipped cream.

Based on research sponsored by Henry Ford, a soy-based whip topping was commercialized by Delsoy Products by 1945.

[55] Artificial whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent syneresis.

[57] Non-dairy versions may be sold frozen in plastic tubs (e.g., Cool Whip), in aerosol containers, or in liquid form in cartons.