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Why Do You Need Whipped Cream Chargers?

When the foil covering the narrow end of the whipped cream charger is broken, nitrous oxide (N2O) gas is released. Sharp pins placed in the whipped cream dispenser are regularly used for this purpose. A charger can range in size from an 8g to a 580g cream charger.

Cream chargers can do much more than just whip cream for hot drinks and as a topping for desserts.

Applications for whipped cream charges include those found in restaurants, cake shops, coffee shops, bakeries, western food shops, beverage shops, Chinese food shops, and leisure food factories.

Following are the steps:

1. Prepare light cream, whippers, cartridges, or chargers for the cream.

2. Simply add the items to the whipper. Install a whipped cream cartridge in the whipper. Alternately, attach a pressure regulating valve to a cylinder, tighten the valve, and attach the cream dispenser to the other end. Open the outlet pressure regulating valve, set the pressure to 2–3Bar, and inflate the cylinder for 10–15 seconds. Then, turn off the pressure regulating valve and unscrew the cream dispenser-connected end.

3. Shake up and down around 10 times; when the liquid within begins to solidify, you are essentially finished.

4. Pour the whipped cream into a cup or platter.

5. Final Step

You need to clean your whipped cream dispenser. When the cream charger is empty, let the extra pressure out and unscrew the tip and top. Throw away the charger, and use warm water and a small brush to clean any leftovers from the nozzle.

NOTE: The whipped cream and thickening cream have identical expiration dates.

The best way to clean a cream charger

Separate the components by removing the head and holder for a thorough cleaning. The dispenser, the nozzle, the head gasket, and the valve should all be cleaned separately with soap and warm water. You can also remove any additional metal bases that may be present. If it says to, you can also wash the cream charger in the dishwasher, but we advise hand-washing the head with a cloth.

Advice on whipping cream

1. Ice cubes should be placed in the bottom of the container to help keep the whipped cream cold during whipping, especially during the hot summer months. Frictional heat is also produced during whipping, therefore it's vital to use ice cubes to cool it down to prevent melting from the heat. But during the winter, you can skip this.

2. Whipping at 60%

The cream will have doubled in volume and loosened to a thick, runny consistency, or a 60% consistency, perfect for mousse, ice cream, and other desserts after a few minutes of mixing in the same direction with a hand-held mixer.

3. Whipping 90%

Employ ice cubes

When whipping cream by hand, it takes a lot of muscle and stamina to reach the 90% mark because as the cream thickens and becomes tougher, its volume also rises, and eventually, it solidifies completely. If you try to scrape the cream with a spatula, it will not flow at all.