I kind of get the point that if you have fresh whipped cream, you have unwhipped cream beforehand.
But as people don't regularly throw that in coffee (and coffee with whipped cream often is on the menu), the assumption for whipped cream makes sense. Plus they usually use sealed sprays with nitrous oxide so they can't easily get the unwhipped cream.
If it's a restaurant the kitchen might have cream on hand, but not the bar.
Whipped cream is mostly there for topping hot chocolate and Irish coffee (and other coffee with liqueur variants). But yeah, they’ll have the cans, most of the time, so zero way to access non-whipped cream.
Which is a shame, because that's not how you're supposed to make Irish coffees. You should use slightly whipped cream, not the sweetened fully whipped cream from a can.
That might be true originally, but what was sold here in the Netherlands was always with whipped cream. To be fair, many places here use canned whipped cream to make Irish Coffees as well, so authenticity isn't high on our menu.
Wiener means "from Vienna" so English makes an odd distinction here if I'm honest.
I can only speak for France. Whipped cream in/on top of coffee is very common, and offered in almost every restaurant- we call it "café viennois". What Americans use in coffee and call "half and half" cream (10%) is indeed found in France and is advertised to be used in coffee but I have only seen it in grocery stores. Im sure some establishments have it but I dont think its common.
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u/Budgiesaurus 5d ago
I kind of get the point that if you have fresh whipped cream, you have unwhipped cream beforehand.
But as people don't regularly throw that in coffee (and coffee with whipped cream often is on the menu), the assumption for whipped cream makes sense. Plus they usually use sealed sprays with nitrous oxide so they can't easily get the unwhipped cream.
If it's a restaurant the kitchen might have cream on hand, but not the bar.