At first glance whip cream production can be a very confusing concept.
You press a button on your dispenser and poof! The cream is magically whipped in to a frothy dessert topping.
While it might seem like a mysterious or even magical process, it is based off of simple science.
There is Nitrous Oxide in those chargers, and it does all the work.
After you understand how the gas is able to fluff up the cream it will be easy to understand the whole process of creation.
The Nitrous Oxide makes its way in to the cream.
The cream is puffed up by the gas until it reaches a fluffy texture.
Normally the air would rush right back out, but something else is going on at the same time.
As the gas makes its way in to the cream it also starts to break down the fat in the cream.
As the fat molecules break down they run together forming a coating around the cream.
This coating holds the air in for a short time.
While the air is held in you have nice fluffy whip cream.
As soon as the gas starts to leave it will seemingly un-puff and get watery.
You need a cream with at least 28% fat in it to get a thick enough coating to keep your cream fluffy.
You must use regular whipping cream or heavy.
We find that regular has a better yield.
To release all of that gas in to the dispenser the top of your N20 charger has to be punctured.
The chargers are specially made so that your dispenser can easily puncture their top.
As a hole forms all of the nitrous oxide is released in to your dispenser and it can be used as needed.
The best thing about dispensers is that they only whip the cream you use at the time.
That means that the rest of the cream in your dispenser stays untouched until it is ready to be used.
Your cream will always be freshly made and extra fluffy with a dispenser.
The science behind those chargers explains why the whip cream that is produced is so good.
The cream tastes like it was just made up and it doesn't have that metallic flavor that canned whipped cream has.
You press a button on your dispenser and poof! The cream is magically whipped in to a frothy dessert topping.
While it might seem like a mysterious or even magical process, it is based off of simple science.
There is Nitrous Oxide in those chargers, and it does all the work.
After you understand how the gas is able to fluff up the cream it will be easy to understand the whole process of creation.
The Nitrous Oxide makes its way in to the cream.
The cream is puffed up by the gas until it reaches a fluffy texture.
Normally the air would rush right back out, but something else is going on at the same time.
As the gas makes its way in to the cream it also starts to break down the fat in the cream.
As the fat molecules break down they run together forming a coating around the cream.
This coating holds the air in for a short time.
While the air is held in you have nice fluffy whip cream.
As soon as the gas starts to leave it will seemingly un-puff and get watery.
You need a cream with at least 28% fat in it to get a thick enough coating to keep your cream fluffy.
You must use regular whipping cream or heavy.
We find that regular has a better yield.
To release all of that gas in to the dispenser the top of your N20 charger has to be punctured.
The chargers are specially made so that your dispenser can easily puncture their top.
As a hole forms all of the nitrous oxide is released in to your dispenser and it can be used as needed.
The best thing about dispensers is that they only whip the cream you use at the time.
That means that the rest of the cream in your dispenser stays untouched until it is ready to be used.
Your cream will always be freshly made and extra fluffy with a dispenser.
The science behind those chargers explains why the whip cream that is produced is so good.
The cream tastes like it was just made up and it doesn't have that metallic flavor that canned whipped cream has.