Whipped Cream Dispensers

Cream Whippers: What You Need to Know

To quickly aerate cream, these pieces of equipment use pressurized gas, saving time and effort on topping milkshakes, fruit, desserts, and more. While whipping cream is their primary function, cream whippers are also capable of adding texture to components of sweet or savory dishes. They can even be used to create foam for hollandaise, mousses, and infusions, as well as cream for cappuccinos, lattes, and puddings. Because product in the canister is not exposed to air, whipped cream dispensers can keep delicate mixtures for longer periods of time. They are optimal for commercial operations such as bakeries, cafés, and kitchens.

Cream whippers need a cream charger to operate. These chargers are filled with compressed nitrous oxide that aerates the liquid in the canister, forcing it through the nozzle at the top. Cream whipper chargers are small metal cartridges that must be slipped into the canister's sleeve; the sleeve is then carefully screwed into the canister's side until gas releases. Compressed gas mixes with the liquid to produce foam when the trigger or lever is pressed. Before beginning the process for making and dispensing whipped cream, make sure you have all the parts, including the proper cream chargers.

Common Questions About Whipped Cream Dispensers

How do you make good whipped cream with a cream whipper?

To start, unscrew the whipped cream maker's top and insert the tip, ensuring it is securely connected to the canister. Double check that the O-ring or gasket are in place on the underside of the head. Pour liquid into the canister up to your recipe's guidelines, taking care not to over- or underfill. Screw the top firmly and evenly onto the canister, then gently twist the cream whipper charger into the holder. This will elicit a hiss as the gas releases. Check that the dispenser is sealed completely, then shake it several times up and down. You can check if the liquid is too runny by dispensing it with a press of the top lever. If the liquid is still too runny, shake the dispenser several more times. Persisting runniness means you've added too much liquid to the canister or you didn't properly screw in the cream charger. When the canister is empty, discharge remaining product into a sink and unscrew the top. Discard the charger. Using a small brush, clean out any remaining residue from the nozzle.

How will you benefit from using a whipped cream maker?

Because cream whippers aerate liquid in a closed system, product is chilled instantly and does not need extra ingredients, such as agar or gelatin, to keep it airy and light. The resulting taste is brighter and cleaner than alternative methods, as these additional ingredients can overpower the flavor of your recipe.

How do you clean a whipped cream dispenser?

Cream whippers constructed of stainless steel are dishmachine safe. However, if your piece of equipment is constructed of a different material, you'll likely need to handwash it. Begin by releasing any remaining pressure from the bottle – this should be done before unscrewing the head. Once pressure has been released, unscrew the head, the nozzle, the protective cap, and the charger holder. If your whipped cream maker came with a separate metal base, remove it. Remove the flat gasket ring from inside the head and push the pressure valve stick down until it can be fully removed. Use a soft cloth or sponge with warm, soapy water to gently scrub the parts clean, taking care to thoroughly clean the pressure valve. Any trace of leftover cream or particles must be removed. The nozzle must be removed and rinsed out if you'll be refrigerating your whipped cream dispenser overnight. For the most hygienic practice, let the cream whipper canister air dry before reassembly.