How To Use A Cream Whipper

When it comes to creating foams, sauces and freshly whipped cream there is no substitute for a cream whipper. These sealed canisters use compressed gas to force air into the cream, producing premium quality whipped cream in seconds. Allowing you to produce all manner of desserts, milkshakes, fresh cakes, pastries and cream infusions these tools are essential for cafés, bakeries, restaurants and more. But how can you get the most out of you cream whipper?

Known best for producing whipped cream that holds its shape and texture, cream whippers can also keep foams, sauces and mixtures fresh by preventing the onset of oxidisation. As versatile kitchen tools you depend on, what happens if they suddenly stop working? Thankfully most issues can be fixed quickly, so understanding how they work will help you restore their performance when the time beckons.

How Does A Cream Whipper Work?

Cream whippers work by using small chargers filled with compressed nitrous oxide to aerate the liquid of your choice, and force it through a nozzle at the top. The chargers of nitrous oxide are small metal cartridges that need to be slipped into the sleeve of the canister. The sleeve is then carefully screwed into the side of the canister until the gas is released. When the trigger or lever is pressed in, the compressed gas mixes with the liquid to produce a foam.

Five simple steps for better whipped cream

Using the cream whipper in the right way will ensure better quality cream, as well as a better yield.

Before you begin, ensure that the dispenser has all the parts included in the box and that you have the right cream charger ready to use.

STEP 1

Unscrew the top of the dispenser and insert the desired tip. Make sure that this is securely connected to the canister. The O-ring or gasket must also be in place on the underside of the head.

STEP 2

Pour in your cream or desired liquid up to the max. fill line. Take care not to overfill.

STEP 3

Screw in the top evenly and firmly onto the canister taking care to avoid cross-threading. Place your whipper charger into the holder with the smallest end facing upwards. Gently twist the charger holder onto the head of the canister until you hear a hiss as the gas starts to be released.

STEP 4

Shake the dispenser a few times, and turn it upside down. Dispense by pressing the lever at the top as required. If the cream is too runny, shake the dispenser a couple of times before repressing the lever.

STEP 5

When the cream charger is empty, discharge any remaining pressure over a sink and unscrew the top. Discard the charger and use a small brush to clean out any residue from the nozzle.

Tip: Cream whippers are a great way to add flavourings to alcohol. Simply follow the steps above, adding your alcohol of choice and flavourings into the canister for an endless choice of instant infusions.

What Are The Benefits Of Using Cream Whippers?

The alternative to using cream whippers often involves adding calorie or fat-rich stabilisers such as gelatine or agar. As cream whippers aerate the cream in a closed system, it is chilled instantly and so does not need the extra ingredients to keep it light and airy. This also results in a cleaner, brighter taste because these stabilisers are easily noticable and tend to hide the true flavour of your creations.
Another clear advantage of using cream whippers is the ability to preserve and keep sauces and foams fresh for longer, so they can be prepared in advance to save time. Due to the airtight confinements of the canister, even the most delicate mixtures (containing egg or dairy) can potentially last over a week when stored in this way. In a professional kitchen this time period is more likely to be over the course of a few days, but this is a great method of preservation.
Cream whippers can also be used to give volume and body to sauces and dressings that may not otherwise be aerated. This gives plenty of room for experimentation in your recipes. As air is added to the mix, the sauce is able to cling to foods more easily too (ideal for coating pasta), but also makes the flavours more obvious. Its also good news for your food budget too, as with the added gas the aerated mixture goes much further than it would normally.

How To Clean a Cream Whipper

With cream whipper models that are made from stainless steel, the bottle and head are usually dishwasher safe. Read the information supplied with your whipper. Otherwise they will need to be hand-cleaned, see below for a cleaning guide

Unscrew the head from the bottle
Please note: you should not try to unscrew the head whilst the dispenser is charged with nitrous oxide. Any extra gas that remains in the bottle should be released by pressing the lever
Next unscrew the nozzle, the protective cap and charger holder and leave to one side
If there is a separate metal base, remove it
Turn over the dispenser and take out the flat gasket ring from inside the head

Push the pressure valve stick down where it can be fully removed
Use a soft sponge or cloth with warm, soapy water and gently scrub the parts until clean
Take care to clean the pressure valve thoroughly, removing any trace of leftover cream or particles
If you are storing your whipper in the fridge overnight, then the nozzle will need to be removed and rinsed out
Allow the cream whipper bottle to air dry before reassembling the parts as the most hygienic practice

Safety First

When cleaning, protect yourself and your cream whipper by observing the following:

Do not try to remove or scrub the small gaskets on the pressure valve stick too harshly, as this can cause damage
Do not use stainless steel cleaners or any other abrasive cleaning chemicals on your cream whipper
Do not remove the pressure valve stick while the bottle is still charged with the nitrous oxide

Tip: To clear a blockage, cover the spout with a cloth or teatowel and discharge any remaining gas. Then you can safely follow the steps above to remove and clean the valve. Running the valve under the hot tap is usually enough to remove any blockage.

Troubleshooting

Issue	Solution
Whipped cream not solid enough	There may not be enough gas in the whipper. Check the size of the whipper chargers and always use same brand for best results
	Device may be overloaded. Look for the max. fill line when loading the cream whipper
Whipped cream was not sufficiently cold	Keep your cream whipper in the fridge before use
Too much whipped cream is left in the charger after the gas is dispensed	There could be a loose or broken part. Check that the head gasket is in good condition and correctly attached to the head of the cream whipper
Inconsistent results	There could be an obstruction. Thoroughly clean out your cream whipper, following the steps listed above.
Gas is escaping from the nozzle by itself	This could be a broken head valve. Ensure gasket is in place where the head and cream charger meet. If there is still a leak, the gasket will need replacing
No cream is dispensed at all	There may not be enough pressure, or the whipper is clogged. Run the nozzle under warm water for a few minutes and retry. Particles can sometimes be dislodged by shaking.
Cream whipper does not open	The thread on the top of whipper may have warped or seized up. Run the top of the whipper under warm water to help loosen the head. Try using a rubber shelf liner to give you better grip.

Tip: Try not to shake the cream whipper too much, as this can result in overly dense cream which can prevent gas from being released. Best practice is to give a good shake three to five times and repress the lever.