10 Best Cream Whippers | March 2017

When you have the urge to whip it good - cream, that is - then one of these cream whippers will have you dispensing light and fluffy concoctions with a simple press of the lever, without having to rely on store-bought cans that may contain additives and preservatives. Skip to the best cream whipper on Amazon.
10 Best Cream Whippers | March 2017

Overall Rank: 6
Best Mid-Range
Overall Rank: 1
Best High-End
Overall Rank: 4
Best Inexpensive
The Molecule-R Culinary works great with food additives, such as Japanese agar agar and xantham gum, without getting messy. It's perfect for molecular gastronomy. Unfortunately, the lever can be a bit stiff.
The Innovee 1-Pint Cream Dispenser has three decorating heads to choose from, to top off everything from smoothies to hot cocoa, and it makes cream that keeps its shape, even on top of a hot pie. Though its aluminum body is very prone to scratching.
The user-friendly 1/2 liter Chef Master 90068 will impress friends and family during your next gathering. It has an extra long dispensing cap, perfect for making those high, decorative spirals, plus a large trigger.
The Useful. UH-A112 only requires one charger per full canister, unlike some models that require you to change chargers mid-operation, so it's good for busy kitchens. Plus the entire thing is metal with no plastic parts.
  • makes restaurant-quality cream
  • strong spring in the dispensing valve
  • canister is hard to screw in
Brand Useful.
Model UH-A112
Weight 1.7 pounds
The Whip It! Specialist Plus is ideal for those who are short on time. Simply shake it for 30 seconds and dispense at the touch of a button to make elegant creations. Plus it's certified by the National Sanitation Foundation.
  • nice size for smaller hands
  • gas seal is very sturdy
  • sputters a bit at first
Brand Whip-it!
Model SSPLUS71
Weight 2.1 pounds
The Whip'n'Cream Combo can sweeten and decorate all of your favorite treats, with 24 included chargers, 46 whipped cream recipes, and a portable electric milk frother. Plus, the entire system is easy enough for a kid to use.
  • makes a great gift for a chef
  • perfect for latte lovers
  • dispenser caps are plastic
Brand Whip'n'Cream
Model WC-1Pt
Weight 1.8 pounds
The Mosa 574350 features a strong dispensing mechanism, so you'll get beautiful streams of cream every time without it spraying or slowing down. The cartridges used with it also don't leave any oils in your final product.
  • rubberized interior coating
  • easy to disassemble for cleaning
  • a little on the heavy side
Brand Mosa
Model 574350
Weight 2 pounds
The EurKitchen Artisinal runs smoothly and won't vibrate too much in your hand. It creates big mounds of fluffy whipped cream, and it has a trigger that is easy to manage, so you can control portion sizes well.
  • lacquered black finish
  • includes a cleaning brush
  • high quality construction
Brand EurKitchen
Model pending
Weight 2.5 pounds
The Impeccable Culinary Objects Pro has a clean, elegant look, so it's no surprise celebrity chefs turn to it on cooking shows. Plus it can make both hot and cold items and keeps cream fresh in the fridge for days.
  • compatible with a whip-it! charger
  • weighs only 1.8 pounds
  • great value for under $30
Brand Impeccable Culinary Obj
Model ICO001F
Weight 1.8 pounds
The iSi 170301 is a high-quality tool that is easy to control due to its fixed dispensing valve. It also has etched markings, so you never overfill the canister, and it can make an impressive full quart of cream.
  • all accessories are dishwasher safe
  • 3 stainless steel decorator tips
  • silicone banded head for heat protection
Brand iSi
Model 170301
Weight 2.4 pounds

History Of Whipped Cream and Cream Whippers

It is not known exactly when the first whipped cream was made. There are various wives' tales that all tell of a different way by which it was discovered. A popular one says that a person living in a cool climate was making butter, but in their hastes to finish the task accidentally whipped the milk instead of churning it and the result was whipped cream. Another story includes a half-filled container of cream and a fast horse ride.

While one or none of these tales may be true, the first definitive reference to this culinary delight comes from a 1549 recipe by Cristoforo di Messisbugo, a cook and steward of the House of Este in Ferrara, Italy. He most certainly created the dish before 1549, as he died in 1548 and the book was published posthumously.

Another Italian chef, Bartolomeo Scappi, also had recipes which include whipped cream in the late 1500s. There is also a recipe found in "A Proper newe Booke of Cokerye" from 16th century England for "A Dyschefull of Snow," which requires the whipping of a combination of egg whites, and cream flavored with sugar and rosewater.

In the 1930s, a British scientist developed an aeration system for use in the industrial food industry to instantly create whipped dairy products. N20 was used because it fully immerses into foods without affecting the flavor and does not cause oxidation. Hand held units for home use were developed not long after and enjoyed and brief period of popularity.

In the 1950s, single use cans of whipped cream were introduced to the market, which caused a decline in whipped cream charger cartridges for home use and for a time they were mostly found in restaurants. As we have become a more socially aware country, home whipped cream charges have enjoyed a steady comeback as a way to reduce waste. The growing legions of culinary advanced home chefs have also found unique ways to use them to enhance a range of dishes with foams and espumas.

How To Use A Cream Whipper

Cream whippers consist of four main components; a canister, a threaded cap, a charger sleeve, and a discharge trigger. To use a cream whipper, one must first place a liquid of some type into the canister. Then it must be tightly closed with the cap, which is nearly always lined with some form of gasket to ensure an air-tight seal. Then an N2O canister is placed into the charging sleeve, which can then be screwed into the corresponding slot on the canister's cap.

When the charger sleeve gets screwed into the cap, the user should hear a slight hissing of gas as a hollow pin located at the center of the cap's threaded charger slot punctures the N2O cartridge. This allows the nitrous oxide to enter the canister where it dissolves into the milk fat to create a high pressure zone. When out of the canister, the pressure releases and creates the fluffy foam we all know and love.

One you are ready to dispense the liquid to be whipped onto your food, the canister should be shaken a few times to create homogeneously aerated liquid, but avoid over shaking as this can make the liquid too thick causing clogging when it is discharged. Next the canister should be inverted and the discharge lever can be squeezed. This creates a small opening, and since the canister has a higher pressure than the surrounding atmosphere, the gas will rush to escape forcing out the liquid at the same time.

Helpful Tips For Best Results

It is easy to make homemade foams, espumas, and whipped creams with cream chargers, but one may encounter issues if they don't follow a few simple tips. Before filling the canister with liquid, look inside it for a fill level indicator. Most will have a small line on the interior or exterior telling you how much liquid should be added.

If there is no indicator, check the product's instruction manual. If you are unsure of the amount of liquid which should be added, it is better to use less than more. Over filling the canister can prevent proper aeration of the mixture at best and an explosion of the canister at worst.

Extremely hot and extremely cold liquids should not be used either. Chargers work best with cool to warm liquids as they aerate better. After the liquid contents have been fully aerated, they can be chilled in the refrigerator before dispensing if desired.

To prevent clogging, liquids should be strained before being added to the canister. The opening where the gas and liquid mixture is dispensed is very small and particles in the liquid can easily get stuck causing the entire unit to be clogged and unusable until it is thoroughly cleaned out, which means releasing the gas by unscrewing the cap, and often creating a big mess in the process.

If a mixture is not well aerated when being dispensed, try shaking the canister a few times and dispensing again. If it is still not properly aerated, you may try charging it with an additional N2O canister. If this still does not result in a well aerated mixture, the recipes needs to be adjusted.

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Last updated: 03/22/2017 | Authorship Information