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 whipper charger ready to use.
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.
Pour in your cream or desired liquid up to the max. fill line. Take care not to overfill.
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.
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.
When the canister 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.