Combo - Dispenser + 24 Chargers
24 Cream Chargers & Dispenser
The starter packs contain a whipped cream dispenser and the nitrous oxide refill chargers to go with it. The benefit of buying both together is that you can save on postage also if the items are for a gift you’ll know that the recipient will get everything they need to start making luscious whipped cream as soon as their package arrives.
As with all items for sale at creamchargers.org.uk you can benefit from our guaranteed next-working-day delivery service. There are also Saturday delivery options if that Is more convenient for you.
This product contains a 0.25 litre whipped cream dispenser and 24 whipped cream chargers.
Whipped Cream Dispenser
The dispenser (sometimes referred to as a whipper) is a pressure bottle where the cream and the nitrous oxide can safely combine prior to releasing. The bottle holds one quarter of litre of liquid and after it has been primed with the cream charger this will expand upon dispensing to create three-times its original volume – so what you will end up with is ¾ of a litre of gloriously whipped cream. The small dispenser is available in a selection of colours (all the same price) and is small enough to slip into your luggage for naughty weekend of whipping! It is also suitable for picnic hampers or any other uses when mobile cream is required.
- 0.25 Litre whipped
- Available in red, silver or white
- Plastic dispenser head
- Stainless Steel components (for durability)
- Easy to clean (dismantles)
- Pressure safe silicon gaskets
- Two nozzles and charger holder are included
24 Cream Chargers
These disposable 8gm nitrous oxide chargers are the standard fitting for almost all make of whipped cream dispenser. The gas contained within the refills is certified as food safe and 100% pure. Unlike some budget brands of nitrous refills, these do not contain any residues and are totally flavourless.
- 8gm Nitrous Oxide Chargers
- Disposable steel (please recycle)
- Nickel coating so even when stored for long periods in damp conditions then no corrosion will occur
- Standard 8gm fitting – will work with all of our dispensers
- Will not work with 16gm systems
- Each canister contains 2L of gas and is capable of producing 1.5L of whipped cream.
- No short measures – every charger is gauged precisely to be full
- These cream chargers do not expire – will last indefinitely
- Every box is marked with hazardous material safety instructions and warnings – please read before using the first time
How To Make Whipped Cream
When you receive your starter pack the only other thing you will need in order to make whipped cream is the cream itself. The cream can be either “whipping” or “double” but low-fat varities will not work because they do not contain sufficient butterfat to hold the gas bubbles.
- If it is the first time you are using you equipment then rinse it out with warm soapy water, and then with cold clean water.
- Add as much cream as you wish to whip – remember it triples in volume. It is also worth noting that you do not need to fear about using too much cream beacause it will actually last for longer inside the whipper than it would normally (once it has been charged)
- Screw the plastic head down tightly – the silicone head-gasket will ensure a tight, pressure-safe seal
- Place the nitrous refill inside the charger holder and screw it down onto the head – you will hear a “hiss” noise as the pressurised nitrous oxide gas is released into the main body of the dispenser
- Everything is now fully charged and ready to go – the dispenser can remain in this state until needed
- To dispense simply pull the trigger to discharge the finished product
If you intend to misuse this product we will not sell it to you. It is for stated purposes only
Each cartridge is under great pressure. Always use in accordance with manufacturers instructions. This is a non-aerosol product. 100% Steel – fully recyclable. Pressurised volume 10 cm3. Contains 8gm Nitrous Oxide UN1070 (E942) under pressure. Gross weight of cartridge - 28g. Colour - Silver. Do not pierce. Never dispose of full cartridges. Keep out of reach of children and under 18s. Explosion danger - 50C max temperature.
We like our customers to get the most from their purchases - so to help you, we've got tips, ideas and recipes for you to take advantage of. The three ideas below will turn you and your dispenser into culinary wizards!
Use the dispenser to safely release the Nitrous Oxide from the cream charger into the cream then squirt and enjoy - happy creaming!
Easy espuma recipes
Why limit yourself to making only plain and simple whipped cream with your new chargers? If you have a cream whipper then you can easily make each one of those wonderful recipes in no time and enjoy them all the time. They will impress your friends and make your table the one that everyone wants to sit around for dinner. Just be careful, before you know it you’ll be having to take reservations for your dinner parties with a queue stretching around the corner!
Don’t be scared of using savory ingredients with your whipped cream starter set – all parts can easily be washed out. You will find many recipes that suggest you use a “Thermo Whip” which is an insulated whipped cream dispenser. These have the advantage of holding the heat as you prepare the dish – but other than that, they are exactly the same as standard dispensers.
So if you are ready to start and take that leap into the world of molecular-gastro-creaming then here are some ideas to get you started…
Espuma with a subtle beetroot flavor
The best thing about this creamy-foam is the colour – what you get could be anything from a subtle pink to a vibrant purple depending upon how fresh your beetroot is.
- half a kilogram of dried and pressed out beetroot (you could use frozen or freshly blanched beetroot for the recipe);
- 200 milliliters of poultry or vegetable stock;
- 300 milliliters of heavy cream with 33% fat content;
- some salt;
- some nutmeg;
- some white pepper.
How to make it:
Put the poultry or vegetable stock which has been chilled in a bowl and add the beetroot which has also been cooled. Mix them and then puree them in a mixer. Pass the mixture through a fine sieve. Put in the cream and the salt, nutmeg and white pepper to your taste. Pour all of the ingredients in the cream whipper, charge with a full nitrous oxide cream charger and use it to make a fine cream.
Tips: Take about 50 grams of shallots and dice them. Brown them lightly along with a clove of garlic that has been chopped into small pieces. Put them in the mixture before you puree it. You can also add several drops of lemon juice to your taste. Use the espuma while it is still warm. Pour the ingredients while they are still warm or heat them up additionally before using the cream.
Espuma from cabbage
- a kilogram of white cabbage which has been peeled;
- one lemon;
- five sheets of gelatin;
- some sugar and some salt;
- 100 milliliters of heavy cream with fat content of 33%;
How to make it:
Put the salt, the sugar and the cabbage with some water to boil. Add a slice of the lemon too. Take about 300 milliliters of the cabbage juices and puree them with the asparagus itself in a mixer. Pass the mixture through a fine sieve. Put in some more salt and sugar according to your taste.
Put the gelatin to soak in cold water. Take about 100 milliliters of the cabbage puree and heat it up to 140 degrees Fahrenheit. Add the gelatin and the rest of the puree while stirring. Let it cool for a while and then add the heavy cream to the mixture. Put the mixture in the cream whipper and make the espuma. It should be creamy but firm.
If you want your espuma to be green you can add some blanched seaweed instead of part of the cabbage. Just make sure that the total amount of cabbage and seaweed remains the same.
This third idea – could be a bit dull, after all it is mainly parsnip based – but don’t let that put you off. It is a subtle but excellent dish.
Espuma from parsnips
- about 600 grams of boiled parsnips (they need to be boiled until they become powdery);
- 100 milliliters of the water that was used for boiling the potatoes;
- 300 milliliters of whole milk;
- 50 grams of butter
- some nutmeg and some salt.
How to make it:
Peel the parsnips and put them to boil in salt water. When they are ready, pass them through a fine sieve. Mix the parsnips with the milk that should be warm and add the butter and the water from the boiling of the parsnips. Add the nutmeg and the salt to your taste and put all the ingredients in the cream whipper while they are still hot – charge with a single nitrous charger and get ready to foam!