Before checking - if there is a product sold in English under the name of "whipped cream" which is, in fact simple liquid cream, that's stupid and the product should be called "whippable cream". (And fk if I know how those cans of sprayable plastic with the same label work to decide at which point it morphs from one form into the other.)
In Estonian "vahukoor" is barely passable written on the corresponding carton, since it can be read as "cream meant to become vaht". After the whipping action has been completed, it should, in fact, be called "vahustatud koor", which we really do not. But since Estonian grammar is bizarre anyway, like mentioned, both of these versions at both time points soooort of can be let slip.
And then there is the Japanese product "ホイップ" (hoippu), a.k.a the bastardised word "whip" signalling what I sincerely hope is not the actual cream product, but the plastic whoknowswhatliquid that is frequently used here to make white foam instead of the substance originating from a cow.
Now to google a bit. (Which has become almost impossible, I HAVE to add with this AI bullshit. Asking about the same topic 1 minute apart from two different computers gives the EXACT OPPOSITE results. How are we to trust any information at all anymore??)
OK, anyway, turns out most of the time the liquid stage of the cream should not be called "whipped", but instead "heavy cream" or "whipping cream", which makes all the sense. Except that people use it wrong anyway.
And in Japan, the actual cream seems to be labeled as "生クリーム" (namakuriimu) (sometimes with some extra kanji characters in the front I can't seem to be able to look up) translating into raw cream. "Hoippu" is indeed the fake stuff, unless you elongate the word into "ホイップクリーム" (hoippukuriimu), at which point it designates the aerated mass that can be stuck on cake, whether it originates from the dairy or the other liquid.
All of this is also known as "this is what happens when listening to Tolkien's writings and comments on linguistics".
Cheers,
Hedi
