Whipped-Cream chargers are nitrous oxide (N2O) pressurized canisters used to aerate liquid at a rapid rate, which saves considerable time and effort when making several desserts. For the most part, these canisters are used in commercial kitchens but are fast becoming a staple for the home chef.

Although the canisters are used for desserts traditionally, they can also be used to infuse alcohol, create hot beverages, and generate foam for sauces like hollandaise.

Benefits of Using a Cream Charger

Without a whip charger, you need to add fat-filled agents such as gelatine to stabilize the cream. When you use a cream charger, the fat molecules are removed and rammed full of N2O to produce more cream than you’d usually get. Further, because they are airtight, your creamy product will last longer than usual. When it comes to time-saving, a cream charger is a hero, often aerating your cream in an instant.

Melbourne based nang and cream chargers delivery company Nang Wizard provides the following tips on how to use a whipped cream charger:

Step 1

First, take off the lid for your dispenser and make sure that you have all of the parts accounted for.

Step 2

Then, you place your desired liquid into the bottle of your dispenser – being careful not to overfill.

Step 3

You need to screw the lid back onto the bottle, ensuring you don’t thread it. Then, place your whip charger in the holder provided (with the screw end facing upwards) – twist this onto the head of the canister and listen for the hiss.

Step 4

With the N2O hissing away, shake the canister a few times to disperse the air. Test the dispenser by pressing the lever; if it’s too runny continue to shake your dispenser. Test the consistency until you are satisfied.

Step 5

Once the canister is empty you can take it off. You should be careful when you do this and open the canister over a sink, just in case. Upon completion, use a brush to clean the nozzle and dispose of the canister.

Cleaning After Use

After you’ve finished with whip cream, you need to clean out your dispenser thoroughly. You should start by removing all of the nozzles and placing them in warm soapy water. Once you’ve disassembled the cream dispenser, you need to take a sponge and brushes to start to clean the head properly. If you are not using the nozzles, and your cream has is being stored in the fridge, make sure you still clean all of your nozzles.

Cream chargers are nifty little gadgets that make a useful addition to any kitchen. Go from slaving over the cream to having it done in a couple of simple twists. Ensure you buy your canisters from a reputable business that only uses pure certified N2O. For those of you using one at home, follow the extremely simple steps above, and you will have no problems at all.

Happy cream charging everybody!