About Creamright

Creamright specializes in quality tools for food and bar. Nitrous Oxide whip cream chargers, whip cream dispensers, glass and metal carbon dioxide siphons. Chargers are our main line of kitchen tools. We sell iSi, Purewhip, SFG, EZ Whip, and Ultra Purewhip brands of both nitrous oxide and CO2 siphons and chargers.

N20 Infused Drinks

If you’ve read an earlier post on making your own flavored liquors, then you are familiar with the process of infusing flavor’s in to drinks. It’s simple and delicious and the recipes are endless, and totally unique and up to you how you want to make them, so experiment away! Check out these two recipes for Watermelon Habanero Infused H2O and Root-Bourbon Old Fashioned with Carbonated Cherries, Yum!

Watermelon Habanero Infused H2O

Makes 2 cups of infused water

1 cup 1/4″-diced watermelon
2 strips lime zest
1 thin-sliced ring habanero chile
1/16 tsp. salt
2 cups filtered water
N2O Whipped Cream Chargers ( Ultra purewhip, Purewhip, SFG…)

Place the fruit, zest, chile, salt and water in an Whip Rite whipped Cream Dispenser and charge with 2 N2O cream chargers. Let sit for 10 minutes and then release gas with canister standing upright. Strain water through a fine-mesh strainer. Serve over ice with vodka or silver tequila, or on its own as a lovely infused non-alcoholic drink.

To spike with vodka, mix about 3 ounces of infused water with 1 ounce of vodka. Serve on the rocks, or stir with ice till chilled then strain and serve up.

 

Root-Bourbon Old Fashioned with Carbonated Cherries

Makes 1 drink 

1 1/2 oz Hudson Bay Bourbon
3/4 oz ROOT liqueur
1/4 oz Vanilla Bean Syrup (recipe follows)
Dash of Fee Brothers Old Fashion Bitters
Carbonated Cherry (method follows)

Measure the bourbon, ROOT, syrup and bitters into a mixing glass. Fill mixing glass three-quarters full with ice. Stir with a bar spoon until chilled. Strain over fresh ice in an old fashioned glass. Garnish with carbonated cherry.

Carbonated Cherries
Makes about 1 cup

1 (10-oz) jar maraschino cherries
iSi (0.5 liter/pint) Gourmet Whip Plus
Kayser CO2 Chargers

Drain cherries and discard juice. With a paring knife, slit each cherry from the bottom to butterfly them. Place cherries in iSi Gourmet Whip canister. Cap and seal. Charge with twoC02 soda chargers, give it a light shake and then let sit refrigerated overnight. When you are ready to serve cherries, release the CO2 by squeezing the handle. It is very important that all the gas is released! Then unscrew the top and remove cherries to a container with a tight-fitting lid. Cherries will stay fizzy for about 15 to 25 minutes.

Vanilla Bean Syrup
Makes about 3 cups

1 large vanilla bean
2 cups sugar
2 cups water

Split the vanilla bean in half lengthwise and with a knife blade scrape out the pulp. Place the split bean pod and the vanilla bean pulp into a small pan with the water and sugar. Bring to a boil and then remove from heat. Cool. Can be stored, refrigerated, for up to 1 month.

Brooklyn Egg Cream

The Famous Egg creams from New York, so many new yorkers have such memories of them. Dating back to the 19th century to it’s roots in Brooklyn, which is home to its alleged inventor, candy store owner Louis Auster.  An interesting fact about egg creams is they contain neither egg, nor cream, nor ice cream.  Check out this delicious recipe using one of our soda siphons to make.

Brookyn Egg Cream Recipe

1/2 cup cold whole milk*
2 tablespoons chocolate syrup
1/2 cup of carbonated water from soda siphon

* Skim or 1% milk won’t foam as well

**Fox’s U-bet Chocolate Syrup is the famous chocolate syrup used in New York.

Pour milk into a 12 oz. glass. Fill glass with carbonated water from the soda siphon so that the white foam reaches the top of glass. Place spoon in glass. Pour chocolate syrup into glass, taking care to hit the spoon while pouring. Stir drink quickly, mixing the syrup with milk without deflating the foam. Serve immediately.

 

Note: Do not let egg cream sit for longer then 5 min or more; it will go flat.

 

WhipRite Whip Cream Dispensers

Creamright has just unveiled a new line of dispensers called WhipRite! The WhipRite dispenser is one of the best values of any compact whipped cream maker available. Featuring a heavy-duty aluminum head, you can be sure that this dispenser will work flawlessly every time. WhipRite whipped cream dispensers are suitable for home use, or light commercial use. Each dispenser also features an aluminum bottle, attractive black lacquer finish, three decorator tips, cleaning brush and instruction booklet. A half pint dispenser will hold up to a half pint of liquid whipping cream and produce approximately two pints (in volume) of whipped cream.  It comes with a one year manufacturer warranty.

Cannoli Filling

A couple weeks ago I came back from a trip around Europe on my honeymoon, one of the countries we went to was Italy. We went to a few cities in Italy were we had delicious food – the pizza was delicious the pasta was fantastic… But the cannoli was memorable! I thought I had the best cannoli in Boston, until we went to Palermo(Sicily, where the cannoli originates) where I had the most delicious cannoli I’ve ever eaten! Try this recipe for cannoli filling, It’s very good! I’m not sure I can say it beats the flavors of the cannoli we ate at the outdoor caffè in Palmero, but its close! A great tool that can be used to evenly place your cannoli filling is the ISI “Fill It” tool.
Cannoli Filling
1 (8 oz.) ricotta cheese
1 c. regular whipping cream
1 tsp. vanilla
1/2 c. confectioner’s sugar
1/4 c. grated orange rind (fresh, ground or orange rind in jar to garnish) ( optional)
1 c. mini-chocolate chip morsels to garnish
Add ingredients into your whipped cream dispenser (except the chocolate chips and orange rind for garnish) Put the top on the dispenser and shake ingredients well. Dispense one whip cream charger into your dispenser and shake again.

Creamy Horseradish Sauce

Easter in next Sunday, and while we are of course looking forward to the Easter bunny bringing lots of candy and chocolate. What I am looking forward to most is the lamb.  I love Lamb, and we only really have it once a year around Easter. Which is kind of funny to me seeing Jesus is suppose to be the lamb of god and we are eating it, but that’s another story! If your not a fan of having mint with your lamb try this recipe for a kick, it also goes well with any smoked meat and ham. It’s very good and a great spice!

CREAMY HORSERADISH SAUCE
Ingredients for sauce:
1 cup whole milk
1/2 cup double cream cheese
1/2 cup creamy horseradish
1/2 tablespoon apple cider vinegar
Salt
Black pepper

Procedure:
Bring milk to a boil. Lower heat to a nice simmer and add all the remaining ingredients. Stir well and season to taste. Pass through a fine sieve and let cool to room temperature or chill to serve cold. Transfer sauce to a 1 pint whip cream dispenser. Screw in 2 N20 cream chargers, shaking vigorously after each one.

Meyer Lemon Clouds with Lemon Whipped Cream

Spring is finally upon us the weather has finally turned around and the flowers are blooming! Check out this delicious recipe for Meyer Lemon Clouds with Lemon Whipped Cream, its sure to start your spring off right!

Ingredients:

For the meyer lemon clouds:
1/2 cup plus 2 tablespoons sugar, divided
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup plus 2 tablespoons fresh Meyer lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons 2% milk at room temperature
1/4 teaspoon salt

For the whipped cream (1 pint dispenser):
1 pint regular whipping cream
2 tablespoons powdered sugar                                                           1 teaspoon Vanilla
2 teaspoon fresh lemon juice
1 cup fresh, washed blueberries for garnish                                 1 tablespoon finely grated lemon peel for garnish

Directions:

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine just 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water and set aside to cool.

To prepare the whipped cream, combine the whipping cream, sugar, grated lemon peel, and fresh lemon juice in a chilled bowl and beat with an electric mixer until soft peaks form.

Serve each “cloud” warm or chilled, topped with the whipped cream and a handful of fresh blueberries.

White Chocolate Mocha Mousse

White Chocolate Mocha Mousse

Ingredients for a 1 pint whip cream dispenser:
150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
3 tablespoons coarsely ground coffee beans
Creme de Cacao to taste

Preparation:
Mix coffee with half the cream and refrigerate for at least six hours or overnight. In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling. Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve. Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours. Screw on one iSi cream charger and shake vigorously before serving.

Delicious Fried Chicken!

Fried Chicken is one of those foods that is just delicious, maybe not the best thing for you, but it certainty makes for a delicious treat!

Chef Jean-Georges Vongerichten, famous for some of the finest restaurants around the world,  serves an iSi-carbonated, batter-fried chicken at his restaurant Perry St.

The deboned and seared chicken is dipped in whipper-made batter charged with CO2 and infused with Thai chili, Schechuan peppercorns, and ginger before getting fried to perfection. Topped off with smoked chicken gravy and fresh lemon zest, this is aint no ordinary fried chicken but it sure is delicious. Check out this video here

 

[vimeo]http://vimeo.com/3241862[/vimeo]

 

 

Happy St. Patricks day!

Today’s the day for the Irish to show their pride, and the non Irish to be Irish for a day! As an Irishwoman, I don’t have a high threshold for alcohol and in fact I didn’t put any green on today (I’m a fake!) – but I hold my pride in my heart! The Pubs are packed with customers and the the smell of corn beef and cabbage is in the air! I have found a very tasty and fun dessert to add to the load of delicious food lots of us will be consuming tonight!

 

Shamrock Milkshake Cupcakes

Ingredients

  • 4 egg whites
  • 2 cups  all-purpose flour
  • 1 teaspoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1 cup  buttermilk or sour milk*
  • 1/4 cup  green creme de menthe**
  • 1/2 cup  shortening
  • 1-3/4 cups  sugar
  • 1 teaspoon  vanilla
  • 1 recipe  White Chocolate Frosting
  • Green food coloring

Directions

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Divide White Chocolate Frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.

White and Green Whipped Cream  Frosting

1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste) and Lots of Green food coloring!

*Test Kitchen Tip: For each 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

**Test Kitchen Tip: If you prefer not to use creme de menthe, substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring.

 

The Original Purewhip is Back!

That’s right, the original Purewhip is back in stock, we we’re without it for a short time, but we have gotten the original back and it is available to purchase now!

Purewhip nitrous oxide chargers are our original European made whip cream charger. Purewhip nitrous oxide chargers are manufactured by Europe’s largest and most reputable N20 and C02 production facility located in Hungary.  This is the original brand that changed the industry with its unmatched quality and rock-bottom price!

 

What’s the difference between Ultra-Purewhip and Purewhip?

The only difference between the two is that one is manufactured in Hungary(Purewhip) and one in Austria(ultra purewhip). It is the same quality European gas you have come to expect and trust when you buy any of our products!

Seltzer Works

I’m a big fan of documentaries, and this is one that was very enjoyable.  This is a very well shot film called Seltzer Works – about a seltzer company out of New York,  “Third generation seltzer filler Kenny Gomberg is the last bottler in Brooklyn”. While watching a short piece of it I’m reminded how far we have come. With a phone call or a couple clicks of the mouse you can have a seltzer maker and C02 delivered to your door.  I really enjoyed watching this documentary, I think you will too.

You can check it out Here –  http://video.pbs.org/video/1573880495/

Changing things up!

We have done some redesign work on our website and we wanted some feedback! We’ve moved some things around and changed things up a little… What do you think? What can we improve? What should we change? How can we make your browsing and purchasing experience easier? We value our customers and we value your input!!

Cheese Wizard

Think of it as Cheez wiz but better! This is a great delicious treat on anything, without the processed food flavor! Use it on anything you want or make your own variation of Philly’s famous Steak and Cheese, or put it on your macaroni! This is a great starter recipe to play around with add more cheese or less depending on your taste preference or add different cheese’s!

Cheese Wizard

Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract

Procedure:
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!

Note:
You can also use your favorite real cheese in any cheese sauce. Just let it chill before you pour it into your whip cream dispenser. Charge with one cream charger. Shake three to five times. Test its consistency. Serve on burgers or baked potatoes, steamed broccoli or roasted cauliflower, toasted baguette slices or just plain crackers.

 

Check out this video showing you how to make homemade cheese whiz with a Whip Rite whipped cream dispenser:

 

[youtube]http://www.youtube.com/watch?v=jf8KEH07XKg[/youtube]

ISI “Fill It” Accessory

ISI just came out with an accessories called “Fill It” – This is a really neat tool! One of it’s main purposes is to fill pastries, baked goods etc.. with whipped cream, but you can do so much more with this tool – seasoning meat, fish, vegetables etc.. It is all stainless steel and dishwasher safe. ISI specify’s that it is only to be used with there thermo or gourmet whips. But this tool fits onto any isi dispenser as long as it has a head valve.  In fact it also works with Mosa dispenser and I tried it on an old Liss dispenser and it also worked. So chances are it might work on any dispenser you might have.

. . .

There are two attachments injectors , the smaller one is 3mm and the large at 5mm. You want to screw them on directly to the head valve where you would normally put the tip.

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It also comes with a plastic tube to put over the injector, that fits on there firmly for a wider spread. This is a great little tool is a definite must with any whipped cream dispenser. This will allow you to expand your uses of you whipped cream dispenser by infusing not only whipped cream and frosting but also liquid and seasonings into anything. It can also be used to decorate tops of cakes, donuts etc… To purchase one of these you can do so HERE

Valentine’s Day

Valentine’s day is right around the corner  with the sweetest things on our mind (are partners of course)what’s better then the most delicate of desserts  – whipped cream! Not just for dessert anymore! Let your imagination run wild with your special mate! And fancy them with your homemade  whipped cream recipe and surprise them with your talent and effort, and exquisite taste! And if you don’t have a partner to spend Valentines day with, the hell with it, more reason to indulge!! Check out some of these recipes for cocktails and whipped cream!

FIZZY CRANBERRY-ROSEMARY MOCKTAIL(no alcohol)

Ingredients for 1 pint Whip Cream Maker
1/4 cup water
1/4 cup sugar
1 tablespoon fresh lime juice
1 cup cranberry juice
A few sprigs of fresh rosemary

In a saucepan, bring water to a light simmer before adding the sugar. Stir well until the sugar is dissolved. Add the lime juice and a rosemary sprig to infuse the sugar water. Let simmer for one minute and take off heat to cool. Refrigerate until needed. When cool, combine with cranberry juice to taste and pour into a 1 pint whip cream maker. Screw on an C02 charger and shake vigorously.

To serve:
Dispense the drink into a glass with ice and garnish with a rosemary sprig. Serve immediately.

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White Wine Spritzer
2 cups very cold white wine
2 tablespoons brandy (optional)

Place all ingredients in Soda Siphon. Assemble according to directions. Cover tightly and shake well. Discharge cartridge and shake again. Fill 8 wine glasses with ice. Dispense Mimosa. Makes 8- 4-ounce servings.

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Chocolate Flavored Whipped Cream

1 cup Regular Whipping Cream
3 tablespoons powdered sugar
2 tablespoons rich chocolate milk powder (Nestles or Hershey’s are both fine)

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Strawberry Whipped Cream

1 cup Regular Whipping Cream

3 tablespoons powdered sugar

1/2 lightly sweetened strawberry puree


Nutella-Banana Cream

What could be better? This is so delicious and taste’s really good on crepes, or served with caramelized banana’s, it’s a real treat! I highly recommend making it!

Ingredients for a 1 pint whip cream dispenser:
1/2 cup Nutella
1 ripe banana, chopped
1 cup chilled heavy cream

Preparation:
Warm Nutella for a few seconds in the microwave to make it more fluid. Place Nutella and banana in a food processor and blend until smooth. Stir in cream and strain through a fine mesh sieve. Pour into a 1 pint whip cream dispenser. Screw on one N20 cream charger and shake vigorously. Chill for at least one hour before serving.

Check out this video to better explain how to make this absolutely delicious treat.

[youtube]http://www.youtube.com/watch?v=K2C9PMzzTt4[/youtube]

 

 

Choosing the Right Whip Cream Dispenser

The world of whipped cream dispensers can get very confusing, with so many to choose from and so many options available, half pints, pints and quarts, what does it all mean? And what one is right for me and my needs? There are many questions associated with choosing the right whip cream dispenser. We have layed out all of ISI whipped cream dispensers and the benefits over each one, some are better for commercial use, others are better for home use. But the truth is they all serve (for the most part) the same purpose.  We hope this outline will help you better understand which  ISI whip cream dispenser is right for you.

Different Size Dispensers

There are three different size ISI whipped cream dispensers available – Half pint, 1 Pint and 1 quart.

* Remember you make 2 to 6 times more whipped cream using a whipped cream dispenser.

Half pint = 1 cup of whipping cream (only need 1 N20 charger)

1 pint = 2 cups of whipping cream (only need 1 N20 charger)

1 quart = 4 cups of whipping cream (needs 2 to 3 N20 chargers)

ISI Easy Whip – Home

The ISI Easy Whip dispenser comes in White and Brushed Aluminum colors and sizes are half pint and 1 pint ONLY. All Easy Whips are built with molded plastic heads and a unique push button dispenser mechanism. Specifically designed for the home user with a nice presentation in mind, this is not suitable for a commercial application. The Easy Whip includes a standard factory 2 year warranty from iSi. The Easy whip replaced the ISI dessert whip for the main home use dispenser. Great functionality, great design.

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ISI Profi Plus – Commercial

This is the top-of-the-line stainless steel iSi Cream Profi Model 2416 whip cream dispenser. Stainless steel body, AND now featuring a stainless steel head and solid metal charger holder, this is simply the best model iSi produces. Includes a full 2 year warranty from iSi. The Profi Whip is the same model used by most Starbucks™ world wide. In our view, one huge advantage is that the head valve is removable, therefore easier to clean and less expensive to maintain. Different then the Gourmet whip this does not come with a silicone gasket, meaning, you can not use it for hot items. If you want to use this dispenser for hot items you can purchase a silicone gasket here. Comes in 1 pint and 1 quart sizes ONLY, comes will a full 2 year warranty with ISI. Although it’s made for commercial use, it is also a very popular dispenser for home use. We strongly recommend this whipped cream dispenser.

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ISI Gourmet Whip – Commercial

Similar to the Cream Profi, this is the iSi Gourmet Whip, designed for both hot and cold foods. Stainless steel body, this is the new generation stainless steel head and body with silicone griped charger holder, silicone gasket and 3 decorator tips. Solid dispenser and very durable. Comes in 1 pint and 1 Quart ONLY. The Gourmet Whip includes a standard 2 year warranty from iSi.

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ISI Thermo Whip – Commercial

The ISI Thermo Whip Plus 100% Stainless Steel (Head and Body) Dispenser is the first whip cream dispenser with thermal capabilities. The Thermo Whip keeps contents cold for up to eight hours with no refrigeration needed. It also keeps ingredients hot, without the need to reheat for up to three hours. This is without a doubt the newest and most sophisticated whip cream and hot food dispenser available. Comes in 1 pint, the 1 quart size is called the Thermo Whip Express. Comes with a full 2 year warranty with ISI.

Golden Belgium Waffles

The best waffle recipes tend to involve separating eggs, whipping the egg whites into soft peaks, then folding them carefully into the batter , but a whipped cream dispenser does all the work for you!

First gather your ingredients..

Simply mix  Golden Malted Waffle with fresh eggs, melted butter, and water or make your own favorite recipe.

Pour 2 cups of batter into a 1 pint whip cream maker. Charge with N20 charger and shake vigorously 3 to 5 times.

Dispense batter onto a preheated waffle maker. Close the lid, cook until waffle are golden and crisp.

Keep any remaining batter in the fridge up to 5 days, ready for waffles any time of the day.. And don’t forget to put a nice dollop of your favorite whipped cream recipe and enjoy! Want to try maple syrup whipped cream? Follow these ingredients

1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup*

Preparation:
Pour cream and maple syrup in a 1 pint whip cream maker. Screw on one cream charger and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.

*Note: Any flavored syrup, sweetened to taste, can be substituted. If you have a half pint dispenser, cut this recipe in half.

Bell Pepper Dip

Ingredients for a 1 pint  whip cream dispenser:

(If you have a half pint, cut the recipe in half)

1 red bell pepper, seeded and diced
1 cup (8 ounces) cream cheese, room temperature
1/4 cup mascarpone
1 tablespoon olive oil
lemon juice to taste
garlic powder to taste
salt and black pepper to taste

Preparation:
Sautée bell peppers in olive oil until softened. Transfer peppers to a food processor or blender. Add cream cheese and mascarpone and purée until smooth. Season to taste with lemon juice, garlic powder, salt, and black pepper. Strain mixture through a fine mesh sieve and pour into a 1 pint whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 2 hours before serving. This taste delicious on burgers, with pita bread, chips and dip etc…

Mango-Coconut Mousse

With snow everywhere, except where I am here in Florida( of course), I thought it would be fitting to post a very tropical recipe, to take you away from hot chocolate and cold medicines! Plus this is just super super tasty!

Ingredients

6 ounces mango puree
2 ounces coconut milk
2 tablespoons powdered sugar
1 cup chilled whipping cream

Preparation

In a blender, combine mango puree, coconut milk, and sugar and blend until smooth. Stir in the cream. Strain mixture through a fine mesh sieve and pour into your whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 30 minutes before serving.