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.

After sitting in the fridge my dispenser comes out like liquid

 

If your having issues with the texture of the whipped cream coming out, it’s important to make sure these two steps are always followed

  1. Use Heavy Whipping Cream: You need a cream with a high amount of fat content to create a whipped foam. You can also use Regular whipping cream.
  2.  Shake It:  You have to shake your dispenser each time before you use it. A whipped cream dispenser  needs to be shaken after the N2O is inserted so that the N2O can bind with the fats in the cream again and come out blasting and fluffy.

 

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!

 

 

 

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.

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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

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.

Parts, Uses and Information on Your Whipped Cream Dispenser

We’ve had a good amount of questions recently about our dispenser parts. So we wanted to dedicate a blog about the parts of the whippers. It’s a common problem that you loose your parts in the whipper, to either the garbage disposal or any other instance. The good news is we have some! You can find them here.  It’s always good to go back to the basics to understand the elements of your whipper and terminology. For example purposes,  we are going to use a ISI Profi whipper, which is one of ISI’s top of the line whippers with a stainless steel canister(the same one that Starbucks uses). This whipper is a push lever whipper, you might be familiar with there Desert Whip or Mini whip series which is the same design. Lets first go to the basics and label each part.

Head of  the whipped cream dispenser   –   Inside the head is the Head Valve and Gasket

the tips screw on to the top of the head valve. (as pictured)

How does the whipped cream, become whipped cream?

The whipped cream only becomes a solid or foam when you press the lever, a mm of the head valve becomes exposed inside. The canister is under pressure because of the N20 and quickly pushes out with the whipping cream through the head valve.

N20 is extremely soluble in fatty compounds,  it is dissolved in the fatty cream until it leaves the canister, when it becomes gaseous and then creates foam” whipped cream”. The whipping cream must have a minimum fat content of 28% to produce whipped cream with a dispenser. A whipped cream dispenser  needs to be shaken after the N2O is inserted so that the N2O can bind with the fats in the cream. Then while pressurized within the canister the N2O remains bound within the fat. Once the cream is depressurized via the nozzle and the N2O expands within the fat molecule. Which makes  whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. Carbon dioxide cannot be used for whipped cream because it is acidic in water, which curdles the cream and gives it a seltzer-like taste.

How should I clean my whipped cream dispenser?

It’s very important after each batch of whipped cream you finish or between uses( IE: breakfast- dinner) that you clean out your dispenser.  If your using it between use, unscrew the tip and clean it out with sudsy warm water, and the cleaning brush that came with your dispenser – if you can’t find it, you can buy them from or parts page, or use a pipe cleaner like brush.  We recommend after each batch you take your whipped cream canister apart, take out the gasket, and head valve and clean it with sudsy warm water.  It’s important to make sure there is no cream particles lodged inside the head valve, or any where in the dispenser. Make sure to dry it thoroughly after use, either air drying or with a dish towel. Aluminum does not rust, but it does corrode, so make sure your dispenser is taken care of properly.

Common dispenser parts problems

“when I dispense the N20 in the canister it shoots out the top of the nozzle”

“When I dispense the N20 in the canister it comes out where the canister and the head meet”

This is a question we get a lot.  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 your gas is escaping where the canister and head meet, then most likely it is your gasket that needs replacing. Check your gasket and make sure it’s there of course, and there are no lacerations that would cause it to leak.

If you ever have any questions or concerns about your whipper, don’t hesitate to call us. As the saying goes  “there are no dumb questions, only dumb answers” and we’ll do our best to limit those! We usually can remedy the problem quickly and get you back on the whipped cream express.

Stabilizing Whipped Cream

You’ve worked incredibly hard on making the perfect apple pie for that summer BBQ, you’ve taken out your “don’t worry I’m a professional” whipped cream maker and you’ve strategically and with skill and precision  dispensed a well crafted portion of delicious whipped cream on top (to of course impress those critical in laws).  Fifteen minutes later, the sun has taken the best of your once aesthetically delicious dessert and your whipped cream has turned into a blob of cream layered over a pie. We’ve all experienced this at one time or another and the good news is, it can be easily avoidable.

Gelatin is the most common stabilizer out there, a popular brand that comes to mind is Knox which you can find in most to all grocery stores.

Sprinkle a small portion of gelatin powder over a small amount of water, usually 1/2 teaspoon gelatin over 1 tablespoon water for 1 cup cream, 1 teaspoon gelatin and 2 tablespoons water for 2 cups of cream etc..

Warm it in a microwave until the gelatin melts,  once the gelatin has dissolved let it sit until it is fully cool. Put the dissolved gelatin  in the whipped cream canister. Once it is in the canister with the cream and already added ingredients, screw on the head of the whipped cream maker and immediately shake the canister- to mix the ingredients and gelatin in together.  Once the ingredients are well shaken you can then dispense your N20 cartridge into  the canister.  This method will keep your whipped cream firm and thick for much longer.

If your into a more vegetarian approach you can also use, ” Agar Agar” the flavorless, seaweed-based thickener. In recent years it has become quite popular internationally, and most popular in Japan, where it is known as “kanten”.  You can use the same amount of of agar-agar powder, just as you would with recipes calling for gelatin.