A convenient way to make really fresh whipped cream and espumas
I read and followed the instructions included with the thermal whipper. What a pleasant surprise when I made my first batch of fresh whipped cream. And I can pronounce all the ingredients! Let's see, heavy whipping cream, sugar, vanilla and NO2 (propellant). One of the keys to whipped cream is that there has to be enough fat in the dairy (so half-and-half doesn't work). My whipped cream lasted the full 10 days. But always make sure to shake the dispenser to move the whipped contents down towards the dispensing head. I still had a lot of whipped cream still stuck at the bottom of the bottle after I thought there was no more cream.
The whipped cream dispenser comes with three dispensing tips, two rubber washers (white for cold, red for hot), a NO2 cartridge cap, cap for covering the NO2 valve for normal use, a cleaning brush if you need to clean out the dispensing head's nozzle or dispensing tips, instruction and recipe booklet. Changing the white rubber washer is...
not great for gelatin preparations.
If you're looking to use your thermo whip for gelatin preparations be aware that it must cool 15 hours in the fridge before it is ready to dispense. Had I known I would have bought the non- thermo version.
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