How-to Clean Your Whipped Cream Dispenser

How-To Clean Your Whipped Cream Dispenser

We don’t recommend to put your whipped cream dispenser head in the dishwasher, but rather to wash it by hand.

  1. Remove the tip and cartridge holder.
  2. Turning the dispenser head upside down and remove the gasket and head valve. Some dispenser head valves cannot be removed.
  3. Clean each part separately with soap and water.
  4. Take the head without any parts and clean it with soap and water.
  5. Let all contents dry

Most dispensers canisters are dishwasher safe. If you’re not sure if your canister is we recommend washing it by hand.

Creamright offers one of the largest range of whipped cream dispenser parts online. Including parts for iSi and Mosa dispensers.

 

How Cream Chargers Work

When you understand the actual mechanism at work with cream whippers and the role of the nitrous oxide chargers then you will be able to appreciate exactly what is going on within each recipe and this will allow you to expand the ideas and also to notice when something is not going according to plan.

The process of using a gas whipped is simply a process of injecting gas into a liquid – in this sense, it is no different from the process of using a soda siphon. The real difference is the actual gas that you are using – a soda syphon cartridge is a pressurized canister of carbon dioxide (CO2) whereas a cream charger is a canister of Nitrous Oxide (N2O). It is the different properties of these two gasses that give them entirely different culinary purposes.

1. CO2 is more soluble in water then N2O – this is why carbonated drinks are fizzy but and product from a cream whipper is not.

2. CO2 is acidic but N2O is neutral – the acidity is what makes fizzy drinks tangy, and is why seltzer tastes considerably different to the water that it was created from. Nitrous imparts precisely no flavor to anything that it is passed through which is why it can be used for sweets, savories and drinks.

3. Nitrous can dissolve in fat when held under pressure – this is why liquids with a fat content of approx. 27% can easily be whipped using a whipped cream charger this could be fat within whipping or double cream or some recipes call for the addition of another type of fat (usually butter) So, what actually happens when you use a cream charger to prepare some food or drinks? Well the process is quite straight forwards. Whatever you intend to foam is placed into the bottle of the dispenser this is then made pressure-tight when the head is screwed down. The charger canister which contains 8 grams gas is use to pressurize the liquid and force the N2O to dissolve into it.

Depending upon the recipe this might need to be done while the contents are still warm to give the gas a chance to penetrate the substance at a molecular level. When the trigger is pulled then the contents of the dispenser will be propelled out under pressure and simultaneously the encaptured nitrous oxide will expand. All the recipes include some form of fat or a gelling/thickening agent to make sure that the gas does not simply bubble out and disappear into the atmosphere. When you understand the process above then you’ll get much more from the recipes.

A few tips: Give the contents of the wipper time for the gas to infuse, always shake the contents to ensure even gaseous distribution. Try to avoid any lumps, seeds, pips or bits in you mixture that might block the dispenser nozzle.

Tips & tricks for perfect whipped cream

The lower the fat content of the cream, the more you must shake the dispenser.

For best results, use a cream with a fat content of 32–36%.

Cream with a fat content above 32 % must always be cold when poured into the whipper and must be shaken at least 10×. Fresh cream with a fat content of 36 % should be shaken a maximum of 3×

Before serving, dispense a small quantity into a tall container to test the consistency. Always store the dispenser on its side in the refrigerator. Preparations can be kept in the refrigerator for up to 1 week.

Your whipper is only suitable for cold, cream-based preparations.

When I press The Lever Nothing Comes Out, What do I Do?

One of the most frequent comments/questions we receive is “When I press The Lever Nothing Comes Out, What do I Do?”

If you are pressing the lever on your dispenser and nothing happens, this usually means you have a bad head valve.

What is the head valve?

The head valve is the small tool inside the dispenser head. When you press the lever of the dispenser, you are essentially pushing the head valve down to allow the cream to release from the dispenser tip.  So if you are pressing the lever and nothing is happening, its because the head valve is not working properly. headvalveandgasketProfiheadinside

 

 

 

 

How to Fix this?

 

Most dispensers allow you to take the had valve out of the head. You can try taking it out and cleaning the head valve, to see if that fixes the problem. Sometimes buildup in the head valve can cause dispensing issues. If cleaning it doesn’t work you’ll mostly likely need to purchase and new one to replace the old one. If your dispenser does not allow for you to take the head valve out of the dispenser head, they you’ll need to purchase a new dispenser head or a new dispenser all together.

Prevention

You can prevent any issues with the head valve in the future by cleaning it after every use.

Can you replace your rubber gasket with a silicone one?

Yes you can, very easily too. Each dispenser will come with a rubber gasket inside. The rubber gaskets job is to ensure a tight seat between the head of the dispenser and the canister. Some people want to replace this with a silicone gasket. Why? Silicone gaskets are neccesary if you intend to go beyond making whipped cream with your dispenser, and want to add hot liquids inside. Silicone can handle the heat while rubber cannot.

 

If you want to go beyond whipped cream with your dispenser, you can easily replace your rubber gasket with a silicone one. Just pull the rubber gasket out and replace it with a silicone gasket, it’s really that easy. You can purchase a silicone gasket here

Rapid Infusion Technique

What is Rapid infusion? Your whipped cream dispenser does more then just create whipped cream, but we are sure you knew that by now!

 

Rapid Infusion enables a liquid to be infused with different flavors in the shortest possible time. First, combine aromatic solids (e.g. herbs, spices, fruit) and a liquid (e.g. alcohol, oil, water, vinegar) in the Whipper. By applying pressure into the Whipper using a N20 cream charger, the flavor of the solids becomes infused into the liquid, which develops a unique taste.
You can use this teqnique to quickly season meats. That’s right put a piece of chicken in your dispenser with the spices or liquids of your choice follow the steps and — instant marinated chicken. Give it a try!

 

Common Whipped Cream Dispenser Issues

One of our most “famous” blog posts is  “Parts, Uses and Information on Your Whipped Cream Dispenser” we did back in 2010. This post has grown substantially in comments, so I wanted to regroup all of the most common questions and concerns to identify issues and solutions. With the Holidays now in full swing your whipped cream dispenser  in some cases will be getting it’s yearly work over and so many times you’ll find issues and problems, that maybe you didn’t have last year. We’ll try to tackle the most common issues,  making your holiday whipped cream, sweet, easy and hassle free! Here are the top 10 most common problems, with solutions.

1. Do you use C02 or N20 for whipped cream in a whipped cream dispenser?

N20 ( Nitrous Oxide) is the only gas that can be used in your whipped cream dispenser to make whipped cream. You CANNOT use C02, to make whipped cream in your dispenser, I’ll say it again, you can absolutely positively not use Co2 to make whipped cream with your whipped cream dispenser. This is by far the most common asked question and the most common problem. If  your milk isn’t sour and you find your whipped cream taste, metallic or perhaps bubbly, check the box you got the cartridge out of. 9 out of 10 times it’s because you are using C02( soda chargers) instead of N20 (whipped cream chargers).

 

2. My Whipped Cream is coming out runny and watery, what’s wrong?

There’s really on a few factors as why this would be happening.

A. After you dispense a N20 charger, you aren’t shaking the dispenser, yielding the cream with the N20( you MUST does this before every use.)

B. There is a leak in your dispenser and the N20 isn’t making it all in the dispenser ( its common after you dispense the N20 into the canister and unscrew it you’ll hear some escape, that’s normal and is no reason for alarm, this will happen with every whipped cream dispenser, a small burst of pffft!)

C. You have a 1 litre dispenser and it takes 2-3 Chargers ( not 1 or 2 like half or full quart dispensers)

D. You are using a cream that doesn’t have a high fat content, we recommend Regular whipping cream over the fattier  Heavy whipping cream. But depending on the brand and type this isn’t always true. If you’re doing all these things right and still having the issue, try using heavy whipping cream instead and see if the results change.

E. You’re N20 is old, and no longer good. This usually isn’t the issue but if you’re using N20 that’s 10 years old, try some new chargers.

F. And finally make sure you aren’t using C02. As previously mentioned you can’t use C02 to make whipped cream!

 

3. I can hear that there is more cream inside the dispenser but it won’t come out! (Growl!)

This is a nuisance, especially when there is no way you are wasting this delicious treat. The truth is you’ll most likely always have a very small amount left on the bottom that won’t come out, because it’s mixed with the N20 it might look like “a lot” but truthfully it isn’t. If you’re finding it’s more then a little, put in another N20 charger, this will help you make sure you get every last drop. If this is a common issue you have every time, check your dispenser for any problems as well as your technique. Remember to always shake before using.

 

4. How long is the whipped cream good in the dispenser for?

A good rule is your charged whipped cream is as good as the expiration date on the Whipping Cream itself.

 

5. Should I take the charger holder off of the dispenser after I charge the dispenser?

It doesn’t matter either way, in fact in my house no one every takes the charger holder off. The choice is yours! But it will have no impact on the end result.

 

6. How many cartridges can I use in my dispenser?

Half Pint Dispenser = 1 to 2 chargers

One Pint Dispenser = 1 to 2 chargers

One Quart(Litre) – 2 to 3 chargers.

Don’t over charge your dispenser!

 

7. I didn’t follow your advice and I over charged my dispenser what should I do!?

If you’ve pressed the lever and it is totally locked up and your scared your going to have a full on house explosion, the good news is you probably won’t. Try to unscrew the head, if it won’t unscrew put it in hot water to loosen things up, and try again. But at this point there is few options, before you’ll start doing damage to it.

 

8.  Why is there an inconsistency to the cream coming out!?

One of  the biggest reasons is you must clean your dispenser out, take the parts out( the parts are made to come out in most dispensers) you should have a head valve, a gasket, tips, take them out and clean them thoroughly, after you are done with a batch. If you are not cleaning it out thoroughly cream particles stick in the head valve making it come out less fluffy. The only other reason is the N20 to cream ratio is off and or you are not shaking it well enough before use.

 

9.  Every time I dispense a N20 cartridge into my dispenser is shoots out the nozzle OR gas is escaping from where the head and the canister meets!

If the N20 is escaping from the nozzle, it means the head valve is bad and you need a new head valve, this is the only solution. Make sure not to tamper with your head valve, unless you are cleaning it, this will limit issues.

If gas is escaping from where the head and the canister meet, check to make sure your gasket is in place! If you don’t have a gasket, that’s why it’s leaking. If you do have a gasket and it’s still doing that, this means your gasket has some kind of laceration for it not to have a tight seal and it’s time to replace your gasket.

 

10.  I have no idea what I’m doing, can you just walk me through it? 
Absolutely! Let me break it down for you.
1 pint whipped cream dispenser, takes 1 pint of Regular whipping cream and one N20 charger. Put the cream in the canister, then dispense one n20 charger, and give it a few very good shake. Make sure your dispenser is pointing down and press the lever. Keep it refrigerated when your not using it, and before every use give another good few shakes. Once all the cream is done and out, take the dispenser apart and clean it, taking the parts out. That’s all there is to it! If you clean it and follow procedure you’ll have a well working dispenser for a long time!

 

 

 

4th of July Rocket Engine!

We have heard it all when it comes to nitrous oxide, but we have never posted a “recipe” if you will for some rocket fun. After watching his video we  were kind of endeared by his excitement for being a scientist and creating a rocket to go off inside  his parents house. So on this very rare occasion and in the spirit of the fourth of July, we wanted to share it with you.  Remember DO AT YOUR OWN RISK! WEAR SAFETY GEAR AND BE  VERY VERY CAREFUL!

 

We’ll let him explain the process, because frankly it will be a lot more entertaining.

http://wickedhowtos.com/index.php/2009/06/28/how-to-build-a-rocket-engine/

 

Rapid Infusion Using a Whipped Cream Dispenser

High Pressure Rapid Infusion 

A new technique that has recently starting gaining a little more popularity, with many chefs and bartenders  is rapid infusion. Not only is it simple and inexpensive but it is also fast. Using this technique with a whipped cream dispenser captures the fresh raw compounds of solid ingredients and it doesn’t require any heat.  Using what we traditionally called a Whipped Cream Dispenser, isn’t just for whipped cream anymore! The basic process is pretty simple, for example, if you are infusing a cocktail, maybe vodka for instance, or maybe you just want to make your own syrup. Start with whatever liquid you choose inside the dispenser, next you’ll add your ingredients, the ingredients is totally up to you( maybe mint, rosemary, jalapenos..) Charge it with a N2O charger, wait about a minute and give it a good swirl, then vent the gas out of the whipper,  holding

the whipper in the upright position and strain the infused liquid.

With most infusion techniques, the time of infusion depends on the ingredients and the results you are looking for, but usually we recommend one minute as a good place to start. But play around with times, to find your desired result.  Always use warm or room temperature foods and liquids for the most flavor, as cold ingredients will result in a less flavorful, weaker infusion.

Tips for Success

  • Vent Quickly – A rapid release of gas forces the gas to penetrate more quickly. Be sure to capture any liquid that escapes by cupping the nozzle while holding the whipper in the upright position.
  • Precision and Control –  Brands like Ultra Purewhip, SFG and ISI cream chargers contain 8 grams of pure N2O gas, delivering consistent infusions every time.
  • Compact and Economical – Vacuum packers used to create rapid infusions can set you back up to $1,000 and take up a lot of kitchen space. We sell whipped cream dispensers any where from $29 to $115,, they are  affordable and compact enough for any kitchen or bar.
A whipped cream dispenser can be used to create infusions for savory, pastry, and mixology. The technique is universal.


Savory – You can infuse olive oils or vinaigrette’s with herbs that are good for dipping, marinating, salad dressing and cooking.We have heard also from some customers that they put  chicken or beef into their dispenser and put their favorite ingredients and use the rapid infusion technique with this as well, it works, and its fast!
Pastry -Infusing water or milk with flowers, herbs,spices, fruit or vegetables to create bold flavors. Infusing milk products and creating icecream, is a real favorite. (Bacon ice cream anyone?)

Mixology – Mixologists have found using a whipper an essential tool now in every successful bar, making truly unique drinks and flavors.  Start by making a simple syrup recipe with water and sugar, then add your ingredients among other thing…

 

From the busy executive chef downtown to any person interested in experimenting with great flavors  anyone can be trained to use these whippers, and make their own rapid infusions, making their own unique mixtures and flavors.  If you have a infusion you’d like to share with us, we’d love to hear it!

Happy Holidays!

From your friends at Creamright! We have a had a lot of fun this year bringing you recipes of all types, expanding your knowledge of whipped cream dispensers and bringing you new and interesting recipes from all over the world and many different sources, to your kitchen. We hope that you have tried a few and if not, take a look back  through the archives to find recipes that you might want to try this year! We have a lot of interesting recipes to come in 2012 including our newly tested home made pop rocks( just like when you were a kid!) recipe using a whipped cream dispenser! You’ll have to try it!  We have a lot more recipes up our sleeve for the coming year as well, so keep us bookmarked! We are happy to announce that this year our Blog has had an unprecedented view count,  with the largest online database of whipped cream recipes for your whipped cream dispenser and recipe list for all uses of your whipped cream dispenser on the web; We thank you for trusting us for all your dispenser questions and recipes! We wish you a Merry Christmas and a Happy New Year and we look forward to bringing you more recipes,and more fun to your kitchen in the coming year!

Take a look at one of our most popular holiday party recipes:

 Carbonated Fruit

Fruit is delicious as it is, but have you tried carbonated fruit? You have always been able to do this using  dry ice, but that is never usually readily available and hard to come by. Carbonated fruit is delicious,

really fun and pretty easy. All you need is a soda siphon or whipped cream dispenser and C02 cartridges. The Co2 cartridges are the same size as the N20 cartridges so there will be no problem using C02 in your whipped cream dispenser —  here are the steps!

Fizzy Fruit

  1. Fill the whip cream dispenser (or siphon) with fruit
  2. Screw on top securly
  3. Charge with one soda charger (two if you have the 1 L whipper)
  4. Leave in for a few hours
  5. Release pressure with valve  – ( don’t forget this step!)
  6. Unscrew top and serve!

It’s a fun way for kids to eat fruit, and also a great decorative added for mixed drinks or garnish on top of desserts!

 

Everything About Coffee

I ran into a site a few weeks back, called www.espressomyespresso.com . We know that coffee shops and coffee aficionados are a big part of our base. This site has a lot to offer, from where to buy, how to buy, reviews on coffee maker, how to pages, coffee making methods and personal posts on his personal journey of all things coffee. There is a stockpile of useful information for all things coffee –  It’s a site that shouldn’t be missed. We would definitely recommend this site.

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.

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.

.

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

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.

_

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.

_

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.

_

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.

McWhipped Cream

Yesterday there was that very disturbingly gross picture floating around the internet like wildfire, and a major news magazine site picked it up to better explain that the photo is  –  “Mechanically separated poultry” –  Viva la Chicken McNuggets! Pretty tasty huh?

“because it’s crawling with bacteria, it will be washed with ammonia… Then, because it tastes gross, it will be re flavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.”

Not only will I never eat a chicken nugget again, I’m pretty sure any chance of wanting strawberry soft serve ice cream in the near future is out of the playing field as well.

But it got me thinking also of other foods we eat without thinking about where or how it was made, food’s we consume  stuffed and packed with chemicals.  So what does this have to do with whipped cream? Simple, what kind of whipped cream are you choosing to consume? If you need any more evidence to why we should be saying goodbye to fake food, take a look at this experiement.

Jonathan fields did a Cool-Whip experiment. Put cool whip in a bowl for 12 days…look at the results – http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/ – I think it’s fair to say that it’s time to switch to the real thing. Not a whip cream, that you can literally write on less then 2 weeks later. I think the evidence here is stronger then the argument.

Try a a whip cream dispenser using real ingredients and pharmaceutical grade N2O –   gastronomic pleasures. You won’t be able to write on it less then 2 weeks later. In fact, chances are, it will still be fresh.

Infusing Flavors into Liquor

When talking about whipped cream dispensers  the first thing that comes into mind usually isn’t liquor, but now it can be! Check out this fantastic article by cookingissues.com, infusing flavors into liquor using a whipped cream dispenser.  The technique is so easy, and after tasting I can confirm – Good! You can use herbs, fruits, spices and even cacao nibs! (we sell those) chocolate infused liquor was fabulous, you can purchase them from International-Organics.com.  It’s fun and it’s easy, start experimenting! Take a look at the article here:

Infusion Profusion

 

Vodka Infused Whipped Cream

Check out this recipe for vodka infused whip cream. Infusing liquor into whip cream is not a new concept, but with whipped lighting and Cream (companies that market alcohol infused whipped cream in aerosol cans) gaining some traction, it has become discussed a lot more. With a whipped cream dispenser your options for infusing liquor into whipped cream are endless. This is one of our favorite recipes using vodka.

(for 1 pint whip cream maker, for half pint dispenser cut recipe in half)

2 cups of regular whipping cream

2 tbsps powdered sugar

2 tbsps vanilla vodka (ABSOLUT vanilla pref.)

 

Place ingredients inside whip cream canister, shake whip cream canister to mix ingredients. Dispense one whipped cream charger inside the canister and shake again and you are ready to enjoy some delicious whipped cream.  This recipe is great with almost anything, coffee, cocktails, desserts etc..

 

Check out this video on how to make Vodka Infused Whipped cream, and any other liquor infused whipped cream

[youtube]http://www.youtube.com/watch?v=k_24AorNcwc[/youtube]

 

Filtering CO2 and N2O gas.

If you haven’t heard of it already and or purchased one, there is a this very neat gadget that we have had great success with, that will filter out any impurities in your gas, keeping your whipped cream fresher, and cleaner, and will ensure a clean taste and the best purity possible. Regardless of the source, N2O for the steel chargers is inserted into steel cartridges in a very cold state, and there is always a risk that carbon will mix with the nitrous oxide (N2O). This gadget offers point of use filtration to guarantee you the best purity. The NitroKit is really easy to use, and can be taken off of your whipper at anytime, and after you have used it to dispense the N20.

The NitroKit filtering system will also add to the life of your piercing pin on the head of you whipper. As you will not be directly impacting it, but allowing the pin of the NitroKit to take the impact of the pressure, keeping the head piercing pin un-impacted.  Since they do not sell parts for the piercing pin and if the piercing pin goes you will have to buy an entire new head for your whipper which can be costly. The NitroKit works with any 8 gram chargers – it comes in white and black.  You can buy it from Creamright.com and also Whipcreamexpress.com