10 Best Cream Whippers | April 2017
- lifetime guarantee
- some customers received plastic cap
- charger connection is a bit weak
|Rating||3.7 / 5.0|
- works well as a gift set
- plastic dispenser caps feel cheap
- chargers ship separately by law
|Rating||3.6 / 5.0|
- can make restaurant-quality foams
- hexagonal cap is easy to grip
- screw threads wear down quickly
|Rating||4.0 / 5.0|
- food-grade enamel interior coating
- easy to disassemble for cleaning
- some units ship very slowly
|Rating||3.9 / 5.0|
- works with coconut milk
- high-grade aluminum construction
- may impart a metallic taste
|Rating||3.9 / 5.0|
- nice size for smaller hands
- also available in 1-liter capacity
- some units have faulty seals
|Rating||4.1 / 5.0|
- black lacquered finish
- includes a cleaning brush
- sealed cap for refrigerator storage
|Rating||4.0 / 5.0|
- works with hot and cold ingredients
- easy screwing textured charger cap
- won't rust or scratch over time
|Rating||4.7 / 5.0|
- all parts are dishwasher safe
- can also be used as a carbonator
- works well for sauces and foams
|Brand||iSi North America|
|Rating||4.0 / 5.0|
- compatible with all 8 gram chargers
- quadruples input volume
- great value for under 30 dollars
|Brand||Impeccable Culinary Obj|
|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.