Whipped Cream Maker

Epicurean Exploits - Food and Recipes
1

I picked up a whipped cream maker from WS a few weeks ago and just tried it out over the weekend. It’s a cool gadget. Just add cream and use the little N20 cartridges and voila, fresh whipped cream - so much better than the processed junk. You can also add flavorings, etc. The container/leftover whipped cream can store in the refrig. for 1+ week.

2

Hey Jan,

I’ve seen whipped cream makers at W-S and Sur la Table, but they’ve always seemed too big, single-purpose, and expensive to add to my already crowded cupboards. Am I missing the advantages this has over my multi-purpose whipped cream maker?:

3

Melissa,
The one I picked up was $55 at WS

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Is it any better than the “classic” way ? Possibly not. However, my wife and I in 11 yrs of marriage never bothered to make whipped cream that way. The ease of use, easy storage ability and relative lack of clean up (plus cool gadget factor) offer some possible advantages.

4

I bought one a few years ago from Bed Bath and Beyond for about $25-30. It isn’t very big. The advantage of this over using a mixer is that it is soooo easy. You get the whipped cream instantaneously and the clean up is a much easier than cleaning a mixer, a bowl and a tupperware container.

5

Homemade Version

6

Is the texture / taste any different when you inject CO2 instead of just plain air into the cream?

I’m thinking of beer that comes in charger cans that use nitrogen rather than CO2 for the express purpose of a creamier, more “draft” like experience.

7

8

WOW! Memory Lane moment! As one who endured adolescence in a pre-Internet era, this album cover was a prime source of fantasy material for me. As in “imagine being the lucky guy who got to dollop whipped cream all over that woman’s body (especially, you know, ‘there’)”. Careful examination (and god knows, I was careful) reveals that much of the white stuff is actually a fuzzy blanket.

9

I had one in college, mostly for the NO2…

10

yup. use a mixer for the whipped cream, and snort the nitrous.

11

We’ve had one of these for years. Very useful, if you like whipped cream. In my experience keeps much longer than a week in the fridge (but our fridge is pretty cold… about 34 F). We tend to use it three or four times a year (holidays, when berries are in season, harvest moon yada, yada).

12

Snort it? That shit is COLD. You’ll have a frozen nozen.

13

when I worked in an italian restaurant some years ago, we added frangelico to the container

14

At home we add a little French Vanilla syrup that you can get from Cost Plus. Just a teaspoon or two and wow… yum yum gimme some.

15

I usually add (don’t take this verbatim… I eyeball it…) about 2 tbs maple syrup and 1 tsp vanilla to 1 pint of cream. I really dislike overly sweet things (read: pepsi sucks), and have for as long as I can remember…

16

Here’s our whipped cream maker…