Is there any perceived taste or texture difference between traditional whisked whipped cream and whipping syphon. Assuming, for comparison, identical mix of cream and a little sugar.
Also, if say lemon juice, liqueur, or other flavourings are included does the N2O react with those in any way?

[edited for typo]

2 Answers 2


When you whip cream with a wisk, you can easily control the texture/consistency on a fairly fine scale, from liquid to butter. With a whipper you have, essentially, one output, similar to the consistency of whipped cream that you can purchase in a can, ready to dispense. Taste variation is influenced by other variables (raw product, flavorings). N2O does not interact with other flavorings, but they can easily be added to a whipper. The only concern is anything solid that might get caught in the seal of the whipper. Something as small as ground pepper could cause a problem here.


Yes, the texture is certainly different. Hand-whipped and mixer-whipped cream is denser and fattier, while pressure-whipped cream is lighter and liquid-ier. Also, pressure-whipped cream loses its shape quite soon after being expressed, while hand-whipped stands firm for quite a while after whipping.

Moscafj had the right keyword: cans of whipped cream are simply dispensable versons of permanent syphons. So you can buy one of those, then whip by hand, and compare the results side-by-side.

The taste is not changed, with or without flavorings. Although there are not many flavorings that you can add to cream without preventing it from foaming.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.