Cream whippers are sealed canisters designed to use pressurized gas to aerate cream quickly. This saves time and effort when making milkshakes, whipped cream for fruits and a selection of desserts and fresh pastries making these items perfect for commercial venues such as bakeries, cafes and kitchens.

Although this is their primary function also, they are capable of far more than whipping up cream for dessert toppings and hot drinks. They can even be used to add texture to the different parts of any savoury or great dish. They are really perfect for making foams as well as hollandaise, infusions, sauces and mousses, not forgetting flavoured cream for puddings, hot beverages and even chilly cappuccinos.
Cream whippers work by using small chargers filled with compressed nitrous oxide to aerate the liquid of your decision, and pressure it by way of a nozzle at the top. The chargers of nitrous oxide are small material cartridges that need to be slipped in to the sleeve of the canister. The sleeve is then carefully screwed into the area of the canister before gas is released. Once the trigger or lever is pressed in, the compressed gas mixes with the liquid to produce a foam.

Making use of the cream whipper correctly will ensure better quality cream, as well as an improved yield.

Before you begin, ensure that the dispenser has all the parts contained in the pack and that you have the right whipper chargers ready to use.

Unscrew the top of the dispenser and add the desired tip. Ensure that this is securely connected to the canister. The O-ring or gasket must be in put on the lower of the head.

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

Screw in the very best evenly and firmly onto the canister taking care to avoid cross-threading. Place your whipper charger in to the holder with the tiniest end facing up-wards. Gently twist the charger holder onto the head of the canister until you hear a hiss as the gas begins to be released.

Shake the dispenser several times, and transform it upside down. Dispense by pressing the lever at the very top as required. If the cream is too runny, shake the dispenser once or twice before repressing the lever.

If the canister is empty, discharge any remaining pressure more than a sink and unscrew the most notable. Discard the charger and use a little brush to completely clean out any residue from the nozzle.

The choice 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 therefore does not need the extra ingredients to keep it light and airy. This also leads to a cleaner, brighter taste because these stabilisers are often noticable and tend to hide the real flavour of your creations.

Another clear advantage of using cream whippers is the capability to preserve and keep sauces and foams fresh for longer, to allow them to be prepared beforehand to save lots of time. Due to the airtight confinements of the canister, even the most delicate mixtures (containing egg or dairy) could last over a week when stored in this manner. In a specialist kitchen this time period is more likely to be during the period of a couple of days, but this is a superb method of preservation.

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Cream whippers may also be used to give level and body to sauces and dressings that might not exactly otherwise be aerated. Thus giving a great deal of room for experimentation in your meals. As air is put into the mix, the sauce can cling to foods easier too (perfect for coating pasta), but also makes the flavours more noticeable. Its also good news for your meal budget too, as with the added gas the aerated mixture goes much beyond it could normally.