Whipped cream is cream that has been beaten until it forms a stable foam. It is used extensively as an ingredient in desserts, some baked goods, and sauces, and as a topping for desserts and beverages.
In French cuisine, the term crème Chantilly is sometimes used to refer to whipped cream, either in its natural form or lightly sweetened and flavored with lemon zest. The use of the term is not systematic, but generally indicates the presence of whipped cream in a dish.