whipped cream

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The standard of identity comes from 21 CFR 131.25.

66 source translations are retained for this English entry.

• Armenian: հարած սերուցք (harac serucʻkʻ) — thick cream that has had air incorporated into it by rapid beating
• Azerbaijani: çırpılmış qaymaq — thick cream that has had air incorporated into it by rapid beating
• Catalan: nata muntada — thick cream that has had air incorporated into it by rapid beating
• Catalan: crema batuda — thick cream that has had air incorporated into it by rapid beating
• Chinese Mandarin: 生奶油 (shēngnǎiyóu) — thick cream that has had air incorporated into it by rapid beating
• Chinese Mandarin: 摜奶油 /掼奶油 (guànnǎiyóu) — thick cream that has had air incorporated into it by rapid beating
• Czech: šlehačka — thick cream that has had air incorporated into it by rapid beating
• Danish: flødeskum — thick cream that has had air incorporated into it by rapid beating
• Dutch: slagroom — thick cream that has had air incorporated into it by rapid beating
• Esperanto: batita kremo — thick cream that has had air incorporated into it by rapid beating
• Faroese: pískirómi — thick cream that has had air incorporated into it by rapid beating
• Faroese: pískifløti — thick cream that has had air incorporated into it by rapid beating
• Faroese: rørirómi — thick cream that has had air incorporated into it by rapid beating
• Finnish: kermavaahto — thick cream that has had air incorporated into it by rapid beating
• French: crème fouettée — thick cream that has had air incorporated into it by rapid beating
• French: crème chantilly — thick cream that has had air incorporated into it by rapid beating
• French: chantilly — thick cream that has had air incorporated into it by rapid beating
• Galician: nata batida — thick cream that has had air incorporated into it by rapid beating
• Georgian: ათქვეფილი ნაღები (atkvepili naɣebi) — thick cream that has had air incorporated into it by rapid beating
• German: Schlagobers — thick cream that has had air incorporated into it by rapid beating
• German: Schlagrahm — thick cream that has had air incorporated into it by rapid beating
• German: Schlagsahne — thick cream that has had air incorporated into it by rapid beating
• Greek: σαντιγύ (santigý) — thick cream that has had air incorporated into it by rapid beating
• Greek: σαντιγί (santigí) — thick cream that has had air incorporated into it by rapid beating
• Hebrew: קַצֶּפֶת (qatzéfet) — thick cream that has had air incorporated into it by rapid beating
• Hungarian: tejszínhab — thick cream that has had air incorporated into it by rapid beating
• Icelandic: þeyttur rjómi — thick cream that has had air incorporated into it by rapid beating
• Indonesian: susu kental yg dikocok — thick cream that has had air incorporated into it by rapid beating
• Irish: uachtar coipthe — thick cream that has had air incorporated into it by rapid beating
• Italian: panna montata — thick cream that has had air incorporated into it by rapid beating
• Italian: lattemiele — thick cream that has had air incorporated into it by rapid beating
• Japanese: 泡立てクリーム (awadate kurīmu) — thick cream that has had air incorporated into it by rapid beating
• Japanese: ホイップクリーム (hoippu kurīmu) — thick cream that has had air incorporated into it by rapid beating
• Korean: 생크림 (saengkeurim) — thick cream that has had air incorporated into it by rapid beating
• Luxembourgish: Schlagsahn — thick cream that has had air incorporated into it by rapid beating
• Macedonian: шлаг крема (šlag krema) — thick cream that has had air incorporated into it by rapid beating
• Malay: krim putar — thick cream that has had air incorporated into it by rapid beating
• Malay: krim disebat — thick cream that has had air incorporated into it by rapid beating
• Maltese: bit-tarjola krema — thick cream that has had air incorporated into it by rapid beating
• Manx: key blinkit — thick cream that has had air incorporated into it by rapid beating
• Māori: kirīmi pāhukahuka — thick cream that has had air incorporated into it by rapid beating
• Māori: kirīmi tāwhiuwhiu — thick cream that has had air incorporated into it by rapid beating
• Persian: خامه زده (xâme-ye zade) — thick cream that has had air incorporated into it by rapid beating
• Polish: bita śmietana — thick cream that has had air incorporated into it by rapid beating
• Portuguese: natas — thick cream that has had air incorporated into it by rapid beating
• Portuguese: creme chantilly — thick cream that has had air incorporated into it by rapid beating
• Portuguese: chantilly — thick cream that has had air incorporated into it by rapid beating
• Portuguese: creme chantili — thick cream that has had air incorporated into it by rapid beating
• Portuguese: chantili — thick cream that has had air incorporated into it by rapid beating
• Romanian: frișcă — thick cream that has had air incorporated into it by rapid beating
• Romanian: smântână bătută — thick cream that has had air incorporated into it by rapid beating
• Russian: взби́тые сли́вки (vzbítyje slívki) — thick cream that has had air incorporated into it by rapid beating
• Scottish Gaelic: bainne-maistridh — thick cream that has had air incorporated into it by rapid beating
• Serbo-Croatian: šlag — thick cream that has had air incorporated into it by rapid beating
• Slovak: šľahačka — thick cream that has had air incorporated into it by rapid beating
• Spanish: nata montada — thick cream that has had air incorporated into it by rapid beating
• Spanish: crema chantillí — thick cream that has had air incorporated into it by rapid beating
• Spanish: chantillí — thick cream that has had air incorporated into it by rapid beating
• Spanish: chantilly — thick cream that has had air incorporated into it by rapid beating
• Swedish: vispgrädde — thick cream that has had air incorporated into it by rapid beating
• Tagalog: wip krim — thick cream that has had air incorporated into it by rapid beating
• Turkish: krema — thick cream that has had air incorporated into it by rapid beating
• Turkish: krem şanti — thick cream that has had air incorporated into it by rapid beating
• Ukrainian: зби́ті вершки́ (zbýti veršký) — thick cream that has had air incorporated into it by rapid beating
• Volapük: flapilakrem — thick cream that has had air incorporated into it by rapid beating
• Yiddish: שלאָגשמאַנט (shlogshmant) — thick cream that has had air incorporated into it by rapid beating