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The basic working mechanism behind Whipped Cream N2O Chargers and siphon (also, called dispenser) is the same – whether you are using Kayser cream chargers, 600 Liss cream chargers, or any other popular brand charger. You can follow the simple instructions below to create perfect whipped cream at home in no time Remove the head of the dispenser and halffill it with heavy whipping cream Add powdered sugar and a flavoring agent (vanilla, chocolate, etc.) Replace the head of the dispenser and shake the contents Insert the hose into the cream dispenser head and release 8 gm N2O gas into it connecting another side to the ExoticWhip 640 gram cylinder until you hear a fizzy sound. This signifies that the gas has been liberated into the dispenser. Shake the dispenser’s handle while holding it upside down. Fresh whipped cream will start to flow in a matter of seconds. Benefits of Using 640g N2O Whipped Cream Charger

And finally, a modern take on an old recipe; familiar to most grandparents. With this espuma of eggnog, you show the older guard that not everything used to be better. 300ml eggnog 200ml cream Cream charger Whipped cream siphon Beat the eggnog and cream together until smooth. Add this mixture to the whipped cream syringe and put it to rest in the refrigerator. Before serving the eggnog, it is important to shake the whipped cream syringe well to keep the liquids well mixed. Drain two whipped cream cartridges into the whipped cream syringe so it can be served with the right pressure and right airiness. Paired with a good cup of coffee and a regional cookie, this is the perfect afternoon snack. If you want to make the process of some of these recipes a little easier, you can use our unique cream charger in combination with our taste beads. You can simply insert the taste beads into the cream charger and add exotic flavors to any dish.

Summer is almost over, which means we can start worrying about Christmas again. And especially, what to do about Christmas dinner? We have the perfect Italian solution for you Figs with gorgonzola mousse. 3 fresh figs 75 gr gorgonzola 100 ml whipped cream Cream charger Whipped cream siphon Start by whipping the gorgonzola, this will be easier after it has been at room temperature for a while. Make sure the gorgonzola is whipped until creamy. The longer you beat, the creamier the gorgonzola will become. Add the whipping cream to this and mix until creamy and your mouth starts to water. Add the cream to your whipped cream siphon and, using a whipped cream cartridge, pipe a nice blob into a subtle bowl. Add a quarter of fresh fig to this, voila, bon appetit!

For a deliciously fresh ending to a pleasant Italian evening, this lemon mousse is the ideal replacement for the typical afterdinner drink. 2 eggs 40 gr sugar 100 ml (homemade) whipped cream 50 ml limoncello 1 lemon 1 tbsp powdered sugar 20 gr pistachios Cream charger Whipped cream siphon Start by beating the egg yolks, granulated sugar, and grated lemon peel until stiff. Make sure these ingredients form a nice airy mass together. Then squeeze the lemon and warm it slightly. Add this juice to the egg mixture and stir gently. In another bowl, beat the egg whites, combined with the powdered sugar, to form a whole egg white foam. Then add the limoncello to the egg/lemon mixture. And then spatulate in the whipped cream and egg white foam, until it is one.