Crème Chantilly, or Whipped cream, is a freshly whipped cream sweetened with sugar and flavored with vanilla. This popular dessert is a culinary colloid produced when heavy cream is subjected to mechanical aeration and is one of the first empiracally processed food in history. The invention of crème Chantilly is often credited incorrectly to François Vatel, maître d’hôtel at the Château de Chantilly in the mid-17th century. However, we can trace Creme Chantilly to the 16th century with recipes in the writings of Cristoforo di Messisbugo (Ferrara, 1549), Bartolomeo Scappi (Rome, 1570), and Lancelot de Casteau (Liège, 1604). All of them were Chefs working for aristocratic families in Europe, who wrote extensively about their new culinary creation. Creme Chantilly or sweetened whipped cream has always been embedded with cultural meaning beyond its taste or culinary complexity. Its texture, flavor, color and its elite culinary history have always conveyed all kind of messages, from royalty food in the 16th century to desert and sexual fantasies garnish.