Several times over the last year the whipped cream produced by the ISI whipped cream maker had an very off flavor. Almost metallic. All of the parts were clea
I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search. I own a manual cream whipper, which
I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't s
Cream whippers seem to use N2O chargers. Soda siphons seem to use CO2 chargers. But both chargers appear to be physically identical. The MyPressi espresso dev
All the recipes I've got for chocolate mousse say among the ingredients: heavy cream or heavy whipping cream. I would like to know the differe
Does anyone have ideas to make fat-free or low-fat whipped "cream" in a whipped cream dispenser (I have an iSi one)?
How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream
I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to
I use an iSi whipped cream dispenser to make things besides whipped cream, such as microwaved chocolate cake, or coffee foam to top desserts. Pouring cream or
My situation is much like spongefile's: I'm using my iSi cream whipper for the first time, charging it as instructed out of sweat-deserving fear of pressurized
The question is simple - how to tell if a whipping cream dispenser is overpressurized or underpressurized without the risk of removing the head? Note: Initiall
What is the method and ingredients for making small hard meringues using a whipped cream charger? How do I combine the ingredients in the charger prior to whipp
I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a
When we whip cream by hand in a stainless steel bowl, with a metal whisk, small grey specks, ~0.5-1mm in size, appear in the cream. The specks are squishy and c
I was making a chocolate mousse style dessert and wanted to finish it with an amaretto flavoured whipped cream. I whipped some double cream not too stiff, then
I just used my iSi whipped cream maker for the first time. I cleaned it thoroughly. Then, I used a half pint of unpasteurized heavy cream (just bought yesterd
My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding
I have a Kayser siphon of whipped cream. I filled it with whipped cream (not fully though), added some sugar and swung it. It works perfectly, only today it wou
I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would
What are some good solutions for dispensing whipped cream into swirls in a consistent fasion, maybe a specific shape etc.? I was envisioning something just lik