Why do we use the cream charge?

Since their emergence in the 1900s, cream chargers have grown in popularity. They have been used for a variety of purposes, most notably in the food and beverage industry, due to their ability to safely and efficiently inject pressurised gas (nitrous oxide, or N2O) into a liquid and aerate it.

Along with their professional applications, they are gaining popularity in the home, as an increasing number of people attempt to replicate the specialists culinary creations.

The advantages of using cream chargers:

As an alternatives to making whipped cream using whipped cream dispenser + chargers, calorie- or fat-dense stabilisers such as gelatine or agar are frequently added. Because cream whippers aerate the cream in a closed system, it is instantly chilled and thus does not require additional ingredients to maintain its light and airy texture. Additionally, this results in a cleaner, brighter taste, as these stabilisers are easily identifiable and tend to mask the true flavour of your creations.

Another clear advantage of using whipped cream chargers is the ability to preserve and keep sauces and foams fresh for an extended period of time, allowing them to be prepared ahead of schedule. Due to the whipped cream dispensers airtight seal, even the most delicate mixtures (containing egg or dairy) can potentially last for more than a week when stored in this way. This time period is more likely to be a few days in a professional kitchen, but this is a fantastic method of preservation.

cream whippers can be used to add volume and body to sauces and dressings that are not aerated. This allows for plenty of experimentation with your recipes. With the addition of pressure, the sauce not only conforms to foods more easily (ideal for coating pasta), but also intensifies the flavours. It’s also good news for your food budget, as the aerated mixture goes much further with the added gas than it would normally.

Infuse alcoholic beverages with n20 in less than two minutes, rather than two weeks. N2O is discharged from the whipped cream chargers into the cream whipper, causing the liquid and the N2O to organically combine with the flavouring material under high pressure. When the whipped cream dispenser’s pressure is released, the N2O forms bubbles and absorbs the flavour of the ingredient. This signifies that the aroma has been absorbed by the liquid. By combining the alcohol and aromatics in a whipped-cream syphon, you can accelerate the process to the point where an infusion takes a few minutes rather than a couple of weeks, while maintaining the same flavour profile as a full infusion!