A quality and tasty cream charger recipe can be a powerful source of satisfaction. The excitement is not restricted to the person who enjoys the dish, but also to the recipe. That’s why today we are going to explore the top 10 irresistible cream charger recipes. Each one has its unique name and ingredients list.
There are two popular uses of whipped cream chargers in the kitchen – for creating whipped cream and aerating liquids. Nowadays, whipped cream chargers are an important ingredient for generating foam for sauces, creating hot beverages, and infusing alcohol. With that said, let’s go through our step-by-step guide on how to use a whipped cream charger for cooking.
Remove the cream whipper head and place the dispenser body on a scale. Add and measure 500ml of whipping cream. Add 1 to 2 tablespoons of powdered sugar. Then reattach the cream whipper head. Make sure the head is tight to prevent any leakages.
Now, unscrew the whipped cream charger holder from the head. Put one N2O charger into the holder and reattach the device onto the head. Keep screwing and tightening the charger holder until you hear the sound of the gas being released into the dispenser.
Give the whipped cream dispenser a few good shakes to properly mix the contents. You can test the consistency of the whipped cream by pressing the extraction lever. Continue shaking the dispenser if the released whipped cream has a lighter consistency.
Whipped cream dispensers usually come with different nozzles for decoration purposes. Use your preferred nozzle to create beautiful foam designs. Make sure the nozzle is facing down when ejecting whipped cream from the dispenser.
Press the extraction lever to get rid of any remaining contents of the dispenser. Unscrew the charger holder and dispose of the empty cream charger. Cleaning the dispenser body and head on the sink. Then, air-dry the parts and reassemble the dispenser for storage.
The popularity of whipped cream chargers is increasing because of their various benefits. The following are some of the key benefits of using a cream charger.
Traditionally, you would need fat-rich agar or gelatin to create whipped cream. A cream charger makes the whole process much easier and eliminates unwanted fats from the ingredients list. Moreover, N2O chargers will not mask or interfere with the natural flavor of your ingredients.
It’s more convenient to use a cream charger to create whipped cream than manual whipping. You not only get to save valuable time but also effort. In addition, the texture and density of the whipped cream are always consistent when using a cream charger. You get a fluffy, smooth, and delicious topping every time.
Another obvious benefit of whipped cream chargers is their ability to keep food fresh a little longer. The nitrous oxide gas along with the airtight seal of the cream whipper helps keep the food from going rancid. You can even store the N2O-charged whipped cream in the fridge for up to two weeks.
Nitrous oxide chargers are also very versatile. Apart from whipped cream, you can use them to create mousses and foams. Not to mention that it is much easier to experiment with different flavors when creating toppings and desserts.
Here is our list of the top 10 irresistible cream charger recipes you should try in 2023:
Prep Time: 2 minutes
Servings: 8
Detach the lid of your professional whipped cream dispenser and fill the dispenser bottle with your ingredients. Screw on the lid and pressurize the dispenser with a cream charger.
Pop one cream charger into the holder. Then screw the holder with a cartridge onto the dispenser head until you hear the gas release into the dispenser bottle. Now, shake the cream whipper to mix the nitrous oxide gas with the ingredients.
Unscrew the holder and get rid of the nitrous oxide cartridge. Then put the lid on that covers the piercing pin of the dispenser.
Your sugar-free whipped cream is ready for serving. You can preserve it in the refrigerator to use later or you can attach a nozzle and serve the whipped cream.
Image sourced from foodnetwork.com
Prep Time: 35 min
Servings: 4
Fill a large bowl with water and ice to create an ice bath and set aside. Then, add 1 inch of water in a 10-inch skillet and place the pan over medium heat to simmer.
Add the finely chopped bittersweet chocolate, brewed coffee, sugar, and water into a metal bowl. Place the metal bowl with ingredients in the simmering water and stir to dissolve the contents. Continue stirring until all the ingredients dissolve. Remove the metal bowl from the simmering water and place it in the ice bath. Whip the mixture with an egg beater until you get a heavy cream consistency.
Add the mixture to your whipped cream dispenser without overfilling the bottle. Charge the cream whipper with a nitrous oxide cartridge. Shake the dispenser vigorously at least fifteen times and set it aside for a minute or two before serving the foam-whipper chocolate mousse.
Image sourced from isi.com
Prep Time: 10 min
Servings: 6-8
Start by finely grating the lime rind and set aside. Use a hand whisk to mix and whip the vanilla extract, vanilla sugar, sugar, heavy cream, and cream cheese in a glass bowl. Then, add the grated lime rind and mix.
Open a whipped cream dispenser and use a sieve and funnel to pour the mixture into the bottle. Reattach the lid of the dispenser and charge the cream whipper with an N2O cartridge. Shake the dispenser 15 to 20 times to infuse the gas. Charge the dispenser with another nitrous oxide cartridge and shake it to infuse the gas. Place the dispenser with its contents in the fridge for 1 to 2 hours.
Use a food bag to crush the Cantuccini and set it aside. Get two serving glasses and add two equal portions of the crushed Cantuccini. Dispense the lime and cream cheese cream on top of the Cantuccini. Finish up with a garnish of blackberries.
Image sourced from americastestkitchen.com
Prep Time: 10 min
Servings: 6
Get a medium-sized bowl and combine the sugar, Disaronno, and heavy cream. Transfer the mixture of ingredients into a 500ml cream whipper. Next, tighten the head of the dispenser to prevent leakages.
Remove the cap covering the piercing pin of the dispenser. Insert a cream charger into a charger holder and screw the holder onto the port with the piercing pin. Keep screwing the holder until you hear a whooshing sound.
Shake the cream whipper about 15 to 20 times in a vertical direction to infuse the nitrous oxide. Attach a tip to the dispenser and serve.
Image sourced from creamchargers.co.uk
Prep Time: 10 mins
Serving: 4
Add the heavy whipping cream to a bowl of a stand mixer and sprinkle in the powdered sugar. Then, add the vanilla extract and whip using a whisk attachment. Add in the smooth peanut butter and whip to mix. Make sure the mixture isn’t too thick.
Pour the mixture into your whipped cream dispenser. Charger the dispenser with one cartridge of pure food-grade nitrous oxide. Shake the dispenser to mix the N2O gas with the peanut butter whipped cream. Attach a decorating nozzle to the dispenser head and fill your fruit dip or cupcake.
Image sourced from drivemehungry.com
Prep Time: 5 mins
Servings: 15
Unscrew the head of your 500ml whipped cream dispenser and pour in all the ingredients. Tightly screw on the dispenser head without leaving any gaps.
Charge the contents of the dispenser with one cream charger and vigorously shake the cream whipper. This should help mix the ingredients and infuse the nitrous oxide.
Store the whipped cream dispenser with its contents in the fridge for half an hour before serving.
Image sourced from kitchencents.com
Prep Time: 25 mins
Servings: 4
Raspberry Coulis
Mousse
Equipment
Get a heavy-bottomed saucepan and add the lime juice, sugar, cranberries, and raspberries. Mix the ingredients and cook over low heat for approximately a quarter of an hour. Remove the mixture from heat and allow to cool.
Once the mixture cools, pour it into a blender and blend thoroughly to get rid of any chunks. Strain the mixture and reserve.
Remove the head of your cream whipper and add 3 ounces of raspberry coulis you’ve just prepared followed by 1.5 ounces of icing sugar, and 8.5 ounces of heavy cream. Next, screw on the head of the cream whipper and charge it with two N2O cartridges. Shake the whipped cream dispenser at least fifteen times to combine the contents and infuse the nitrous oxide gas.
Attach your preferred nozzle onto the dispenser head and serve the instant raspberry mousse in a small glass. Garnish with the remaining raspberry coulis.
Image sourced from theinspiredhome.com
Prep Time: 5 mins
Servings: 10
Jalapeño Tequila
Honey Syrup
Jalisco Garden
Equipment
Prepare the Jalapeño Tequila by combining the 1.6 ounces of green Jalapeño pepper and 16.9 ounces of Blanco tequila in a whipped cream dispenser.
Then, set a timer for 90 seconds and quickly charge the cream whipper with two nitrous oxide cartridges. Shake to infuse the gas with the contents of the whipper. Quickly vent the concoction when the timer runs down. Let the concoction bubble for about one minute
Use a fine mesh sieve to strain the mixture. Press the pepper to maximize the extraction. Set aside for about 10 minutes and refrigerate.
In a glass bowl, add the 3.5 ounces of honey and 2.3 ounces of hot water. Stir to mix and chill in the refrigerator.
Prepare the Jalisco Garden by combining 1 ounce of Jalapeño Tequila, 1/2 ounce of honey syrup, 1 ounce of green chartreuse, and 1/2 ounce of freshly squeezed and strained lime juice in a cocktail shaker. Shake the mixture for about 12 seconds and transfer it to a chilled coupe glass.
Image sourced from myrecipes.com
Prep Time: 5 mins
Servings: 2
Spare a few strawberries for garnishing. Then, blend the rest to create a liquid puree. Get rid of the seeds by sieving the puree.
Next, add the powdered sugar to the puree and blend. Then, add the double cream and stir to mix. Transfer the mixture to a whipped cream dispenser. Charge it with the whipped cream charger and give the bottle a good shake.
Attach a nozzle and dispense the mousse into a serving glass. Finish up with a topping of strawberries.
Image sourced from Farhana’s Spice Kitchen
Boil the water, add instant coffee and sugar, and stir to mix. Set the coffee brew aside and allow it to cool.
Pour heavy cream and sugar into the cream whipper. Then, charge the dispenser with one nitrous oxide canister. Shake the dispenser bottle 15 times and store it in the refrigerator for an hour.
Add some sugar to the milk and stir to dissolve. Place the milk mixture in the fridge to chill.
Get a serving glass and drop in 5 ice cubes. Add the sweetened milk followed by the coffee brew. Stir to mix. Then dispense delicious whipped cream on top of the mixture.
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