The 10 Best Cream Whippers

Updated July 25, 2017 by Ezra Glenn

10 Best Cream Whippers
Best High-End
Best Mid-Range
Best Inexpensive
We spent 42 hours on research, videography, and editing, to review the top choices for this wiki. When you have the urge to whip it – cream, that is – save your wrists the trouble and allow the power of chemistry to do the work for you with one of these whipped cream makers. They'll have you dispensing light and fluffy concoctions with a simple press of a lever, without having to rely on store-bought cans that may contain chemicals and preservatives. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best cream whipper on Amazon.

10. Innovee XK1008

The Innovee XK1008 has three decorating tips to choose from, perfect for topping off everything from smoothies to hot cocoa, and its output keeps its shape, even on top of a hot pie. Unfortunately, its aluminum body is very prone to scratching.
  • lifetime guarantee
  • some customers received plastic cap
  • charger connection is a bit weak
Brand Innovee Home
Model XK1008
Weight 1.8 pounds
Rating 3.7 / 5.0

9. Whip'n'Cream Combo

The Whip'n'Cream Combo can sweeten and decorate all of your favorite treats, with 24 included chargers, an e-book with 46 recipes, and a portable electric milk frother, perfect for lattes. Plus, the entire system is easy enough for a kid to use.
  • works well as a gift set
  • plastic dispenser caps feel cheap
  • chargers ship separately by law
Brand Whip'n'Cream
Model WC-1Pt
Weight 1.8 pounds
Rating 3.6 / 5.0

8. Useful. UH-A112

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 aside from the decorative tips.
  • can make restaurant-quality foams
  • hexagonal cap is easy to grip
  • screw threads wear down quickly
Brand Useful.
Model UH-A112
Weight 1.7 pounds
Rating 4.0 / 5.0

7. Mosa 574350

The Mosa 574350 features a strong dispensing mechanism, so you'll get beautiful streams of the fluffy stuff every time, with no spraying or slowing down. If you don't finish it all in one use, fear not, as this unit will keep cream fresh for up to two weeks in the fridge.
  • food-grade enamel interior coating
  • easy to disassemble for cleaning
  • some units ship very slowly
Brand Mosa
Model 574350
Weight 2 pounds
Rating 3.9 / 5.0

6. Chef's Brand Professional

The user-friendly 1/2 liter Chef's Brand Professional is a great choice for helping you impress friends and family during your next gathering. It has a large trigger and three long dispensing caps to choose from, perfect for making those high, decorative spirals.
  • works with coconut milk
  • high-grade aluminum construction
  • may impart a metallic taste
Brand Chef's Brand
Model pending
Weight 1.5 pounds
Rating 3.9 / 5.0

5. Whip-It! Specialist Plus

The Whip-It! Specialist Plus is ideal for those who are short on time. Simply shake it for 30 seconds and dispense with a press of its lever to make elegant, fluffy creations. It's also NSF certified for use in professional kitchens.
  • nice size for smaller hands
  • also available in 1-liter capacity
  • some units have faulty seals
Brand Whip-it!
Model SSPLUS71
Weight 2.1 pounds
Rating 4.1 / 5.0

4. EurKitchen Artisinal

The EurKitchen Artisinal runs smoothly and won't vibrate too much in your hands while in use. It creates big mounds of whipped cream, and has a trigger that is easy to manage, so you can easily control the flow and portion sizes.
  • black lacquered finish
  • includes a cleaning brush
  • sealed cap for refrigerator storage
Brand EurKitchen
Model EK-WHIP-1
Weight 2.5 pounds
Rating 4.0 / 5.0

3. Tesor Stainless Steel

It's easy to achieve a tight seal on the Tesor Stainless Steel thanks to a silicone band that provides an excellent grip. It is completely dishwasher safe and, in addition to three interchangeable tips, it also includes a straining funnel and a cleaning brush.
  • works with hot and cold ingredients
  • easy screwing textured charger cap
  • won't rust or scratch over time
Brand Tesor
Model pending
Weight 2.1 pounds
Rating 4.7 / 5.0

2. iSi 160301

The iSi 160301 is a high-quality tool with three interchangeable tips that is easy to control due to its fixed dispensing valve. It also has etched markings, so you never overfill the canister, and comes with a two-year warranty.
  • all parts are dishwasher safe
  • can also be used as a carbonator
  • works well for sauces and foams
Brand iSi North America
Model 160301
Weight 2.4 pounds
Rating 4.0 / 5.0

1. ICO Professional

The ICO Professional from Impeccable Culinary Objects has a clean, elegant look, so it's no surprise celebrity chefs turn to it on cooking shows. It works with both hot and cold ingredients and keeps cream fresh in the fridge for days.
  • compatible with all 8 gram chargers
  • quadruples input volume
  • great value for under 30 dollars
Brand Impeccable Culinary Obj
Model ICO001F
Weight 1.9 pounds
Rating 5.0 / 5.0

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 on July 25, 2017 by Ezra Glenn

Ezra is a writer, photographer, creative producer, designer, and record label-operator from New York City. He's traveled around the world and ended up back where he started, though he's constantly threatening to leave again.

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