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8
votes
5answers
6k views

Why does whip cream dispenser sometimes produce “ragged” cream?

Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragged" for lack of a better description. ...
7
votes
3answers
12k views

How does a whipped cream charger work?

I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually ...
7
votes
1answer
896 views

Overpressurizing a cream whipper?

This might be considered off-topic, but thought it was worth asking, as I have no idea where else to ask -- I'm trying to make something forcibly eject from a cake. I've done some testing with a can ...
6
votes
6answers
17k views

How can I thicken whipping cream?

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 seem to exist in North America. This has ...
9
votes
5answers
51k views

Can you make whipped cream with half and half?

Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
5
votes
3answers
6k views

Could I add butter to single cream to make whipped/double 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 it to make it suitable for whipping? ...
4
votes
2answers
497 views

how to disarm a potentially pressurized whipping siphon?

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 items Nothing is released when I push ...
3
votes
1answer
214 views

how to tell if a whipping cream dispenser is overpressurized or underpressurized?

The question is simple - how to tell if a whipping cream dispenser is overpressurized or underpressurized without the risk of removing the head? Note: Initially I submitted two questions in another ...
2
votes
3answers
2k views

Why am I getting runny whipped cream from my iSi canister?

Lately when I try to use my iSi the whipped cream just comes out very runny. Does anyone know why this happens and what I can do about it?
2
votes
1answer
5k views

Differences between heavy and light whipping cream?

What is the difference between light and heavy whipping cream, and for what purposes would one want to use one over the other? What effects does the difference have on flavor, texture, etc.?