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
- iSi N2O nitrous oxide charging cartridge
- 1/2 pint heavy cream, well chilled
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.