fort pouvoir de foisonnement

17:38 Jan 7, 2014 

My research has led me to use the following: high emulsifying capacity
In cooking the verb 'foisonner' is often used for 'emulsify'
http://www.thekitchn.com/food-science-how-whipped-cream-8175...
Thank you all for your suggestions.

08:31 Jan 7, 2014 

I'm referring to crème Fleurette as 'Fleurette liquid cream' since the 'Fleurette' is clearly visible on the label. Originally, I thought of using 'whipping cream' here, but given the sentence that only adds to the problem.

23:42 Jan 6, 2014 

yes, I had realised :)
But on a more serious note, I still don't think it would do to suggest something that doesn't whip/thicken (single cream) as an ingredient that is supposed to be whipped!

How to Whip Single Cream - Ask.com
uk.ask.com › Q&A › Food and Drink › Cooking and Recipes‎
You cannot whip single cream since it does not have sufficient fat content for it set . It only contains 18% of fat unlike double cream which has 48 % fat content.
help - can I change single cream to double cream ...
forums.moneysavingexpert.com › ... › Old Style MoneySaving‎
13 Apr 2006 - 17 posts - ‎10 authors
It says single cream doesn't contain enough butterfat to whip. You can whip double cream with sugar to make chantilly cream. You could try this

21:58 Jan 6, 2014 

Perhaps you could use the term 'heavy cream', which seems to be very similar to whipping cream, or even the same thing, according to this article: http://bakingbites.com/2010/04/what-is-heavy-cream/

Then you can go on to use the phrase 'high whippability', without the whole thing sounding too violent.

21:46 Jan 6, 2014 

@ Carol: My suggestion was actually a bit tongue in cheek. However I do contest that you can't beat single cream. Maybe it doesn't work with the British single cream, but it certainly does with what is sold on the continent.

20:48 Jan 6, 2014 

Hi Miranda, are you translating 'crème fleurette'?

20:44 Jan 6, 2014 

just realised you'll be using 'whipping cream' for the fleurette...

20:43 Jan 6, 2014 

you can beat it until the cows come home, and nothing happens :))

20:41 Jan 6, 2014 

And then the problem of a surfeit of whipping does't enter the picture.

Chantilly cream is actually quite well known in English (at least in the UK), so it might even seem a bit condescending to translate it to something like "whipped cream" - which in any case wouldn't be all that accurate

BBC - Food - Chantilly cream recipes
www.bbc.co.uk/food/chantilly_cream‎
Chantilly is a sweetened, vanilla-flavoured whipped cream used for desserts and puddings. It's sometimes flavoured with liqueur. It takes its name..

20:07 Jan 6, 2014 

La crème fleurette ou crème liquide peut être entière (30 % de matière grasse) ou légère (moins de 30 % MG).
http://www.magicmaman.com/,qu-est-ce-que-la-creme-fleurette,...
You can't call it "single cream" as that is different -http://en.wikipedia.org/wiki/Cream#UK

19:08 Jan 6, 2014 

If you'll excuse the pun.

19:08 Jan 6, 2014 

Single cream is ideal for whipped cream as it takes a lot of beating!

17:34 Jan 6, 2014 

Generally 'foisonnement' in this context would be something like 'is easily whipped', but that makes for a lot of whipping in the sentence.

17:29 Jan 6, 2014 

17:27 Jan 6, 2014 

Can you tell us what crème fleurette is?
Presumably foisonnement means expansion.