Anyone have a cream whipper?
I bought a stainless steel cream whipper last year but have never used it. I have the C02 cartridges too. I am not really sure how to use it or what can be put in it. Here is a link to the one I have.
http://www.williams-sonoma.com/products/cw196/index.cfm?pkey=xsrd0m1%7C15%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Cwhipped%20cream&cm%5Fsrc=SCH
any advice for me?
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5 Comments:
Make sure your cream is very cold. Put in the cartridge per instructions, and be sure to shake the container immediately. Also, be sure the top is tightly and fully screwed onto the container before releasing the gas into it as directed. I found if using a pint of cream, I prefer using 2 cartridges for more form to the cream. Shake before each use, briefly, too. Keep in the refrigerator.
I have had one since 1984, the same one, and use it frequently, especially at holiday time. You can sweeten and flavor the cream to taste before putting it in the container. I actually use vanilla paste, and the little flecks of vanilla have not clogged my valve, but you might check with the manufacturer about yours.
I got mine in Germany, and it uses regular cartridges available in American kitchenware stores, so there must be a uniform standard.
dksbook at 2:52PM on 04/05/07
Thanks! So do I use Heavy cream or whipping cream? Or can I use both? and granulated sugar would be ok?
ThatGirl153 at 2:57PM on 04/05/07
the bonus is if you buy nitrous cartridges, you can use this for wippits
Seriouspoorcook at 3:03PM on 04/05/07
Whipping cream if you can get it, otherwise heavy cream. Highest fat content is best. Come back and let us know how it goes for you.
Use superfine sugar this way: shake the sugar, flavoring and cream (use less rather than more - too sweet tastes like commercial spray cream to me) together, then refrigerate, covered in the jar with the lid screwed on til very cold. Then shake, add the gas, shake, and serve.
What are wippits?
dksbook at 7:21PM on 04/05/07
I find that adding french vanilla torani syrup is best, although I have tried other flavors such as banana and "Italian eggnog". Use sparingly, I add maybe 1/2 oz to the smaller size whiped cream maker. As was suggested, do keep things cold, and if possible, do NOT use "ULTRA" PASTEURIZED" whipping cream. a better texture is produced from regular whipping cream, with 35-40% heavy cream/fat content.
paulius at 7:57AM on 04/06/07