Getting that perfect dollop of homemade whip cream every time is possible with a whip cream dispenser.
Whip cream dispensers are easy to use and provide perfectly fluffy whipped cream in the amount you need at the time you want. Dispensers create less mess than mixer or hand whipping and allow for whip cream to be produced from a batch over time rather than all at once. Dispensers are relatively inexpensive for the basic models and require only the purchase and use of gas cartridges with each use. Using a whip cream dispenser is a great way to get that perfect piped look on the top of ice cream Sundays, root bear floats, cherry pies and more.
Instructions
1. Clean, rinse and dry all of the dispenser pieces. These include the bottle, the screw on head piece, the gas cartridge node and the piping tip. Towel dry before using.
2. Place a new gas cartridge into the cartridge node that detaches from the top of the top of the dispenser. The cartridge holder is the largest appendage sitting opposite of the handle and it fits a gas cartridge perfectly. You need to replace the cartridge each time you use the dispenser as they contain only enough gas to whip one liter of cream. You can find cartridges at baking or culinary supply stores or from online retailers. They are relatively inexpensive, averaging under $5 for a pack of ten.
3. Pour 1 pint of whipping cream or heavy whipping cream into the bottle. Add to the cream 2 tablespoons of confectioner's sugar and any flavoring you desire, such as vanilla extract.
4. Secure the lid tightly to the bottle and attach the piping tip to the handle and the gas cartridge to screw hole provided. When attaching the cartridge, make sure to do so and tighten quickly to keep gas from escaping.
5. Shake the bottle vigorously for one to two minutes so that the cream and sugar completely combine.
6. Tilt the dispenser down at as close to vertical as possible and squeeze the handle. The whip cream will release fast so make sure you are above the designated pie, ice cream, mouth or cake target.
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