Whipped cream enhances the appearance as well as the flavor of any treat from pudding to cheesecake. If you want give an extravagant boost to dessert, the only way to go is to whip real cream. You can do this with an electric handheld mixer, but you have to be careful not to beat the heavy cream too long or else it will turn into butter. An easier way to make quality whipped cream is with an iSi Cream Whipper. It stiffens cream to the perfect consistency and allows you to expertly dispense it with a decorative nozzle.
Things You'll Need
Isi Easy Whip Cream Whipper
1/2 Pint Heavy Cream, Well Chilled
Isi N2O Nitrous Oxide Charging Cartridge
Fill the cream whipper bottle with fresh, well-chilled heavy cream. Do not fill it above the maximum fill line etched on the side of the bottle.
Fit the rubber gasket into place inside the lid of the cream whipper and then screw the lid onto the bottle, turning the lid clockwise until you feel resistance. At that point, turn the lid one more quarter-turn. Be careful not to over-tighten the lid.
Pull the decorative nozzle to completely remove it from the top of the lid.
Place an N2O charger into the charger holder that comes with the cream whipper. The rounded end of the charger should go in first so that the more narrow end is visible at the top of the charger holder.
Invert the charger holder over the opening in the lid of the cream whipper and screw it down until you can hear the gas from the charger being released into the bottle.
Shake the cream whipper briskly three to four times.
Unscrew the charger holder and remove it and the cartridge from the whipper lid. There will be a slight hissing sound as you unscrew the holder. The used charger can be discarded.
Snap the decorative nozzle back into place.
Turn the cream whipper upside down so that the nozzle is vertical and then press the dispensing button on the side of the lid.
Cream with lower fat content can be used with the iSi Cream Whipper, but you will have to shake it more frequently to keep the consistency of the cream stiff.
To make sweetened whipped cream, add sugar syrup to the cream before it is poured into the bottle. If you are using granulated or powdered sugar, stir and dissolve it completely in the cream before placing it into the cream whipper.
Unused cream in the cream whipper can be stored in the fridge. Be sure to release the pressure and remove the lid. More N2O can be added to refresh the cream when you want to use it again.
Never remove the lid from the bottle if the unit is still under pressure. Release the pressure by holding the cream whipper upright and pressing the dispensing button until all the pressure has been released.