The Art of Whipped Cream

There’s a new ballet in town…

Whipped Cream is the newest choreographic confection of American Ballet Theatre, one of the world’s most prominent ballet companies, that springs from the creative genius of ABT’s Ukrainian artist in residence Alexei Ratmansky.  The full-length ballet’s world premiere was staged on Wednesday, March 15 at California’s Segerstrom Center for the Performing Arts.

Whipped Cream: David Hallberg returns to ABT in the role of Prince Coffee after a two year hiatus, partnered with principal dancer Stella Abrera.

At first glance, the ballet seems all too reminiscent of the The Nutcracker: in Whipped Cream, a young boy overindulges at a Viennese pastry shop, which sends him into a delirious fantasy land ruled by Prince Coffee, Princess Tea Flower, Prince Cocoa, and Princess Praline.  The Nutcracker resemblance, however, is purely coincidental—Whipped Cream’s largely forgotten original production premiered in 1924 (under the German title Schlagobers) before The Nutcracker became a worldwide phenomenon.  For ABT’s production, Ratmansky merely borrows the original storyline, but has created entirely new choreography for what he calls composer Strauss’ “masterpiece of high and low art.”

With Strauss’ music as Ratmanksy’s inspiration, it makes sense that the New York Times praises the choreographer for his “high style that turns frothy nonsense into inspired enchantment.”  While I have yet to see the new ballet, which has only enjoyed seven performances thus far, dance critics are in agreement over its fantastical delight.  Whipped Cream will take to the stage in New York during ABT’s Metropolitan Opera season—you can bet I’ll be there, happy as a kid in a pastry shop!

If you’re looking for the best whipped cream in New York City before ABT arrives back in town, look no further than Peter Luger’s Steakhouse.  The homemade whipped cream is one of the few items on the sparse menu that is not steak at this old-fashioned, no-frills Brooklyn mainstay.

Thicker and creamier than any Reddi-Wip or Cool Whip I’ve ever tasted, Peter Luger’s white fluff  is the real deal and pairs perfectly with dessert items such as apple strudel and chocolate mousse.  Still unsure about this whipped cream’s authenticity?  It’s actually called schlag on the menu, short for the German schlagober.  Sound familiar?





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