What is Cream charger？
Cream chargers, also known as whipped cream chargers or nitrous oxide chargers, are small metal cartridges filled with nitrous oxide (N2O) gas. They are commonly used in whipped cream dispensers to create a pressurized environment that turns liquid cream into a light and airy foam.
Since the late 18th century when nitrous oxide was first discovered by English chemist and inventor, Joseph Priestley. Cream chargers and whipped cream dispensers have undergone several advancements. In the early 20th century, the design of the chargers was improved to make them more efficient and user-friendly.
Nowadays, These small, cylindrical cartridges have become a staple in the culinary world, allowing chefs and home cooks alike to create fluffy whipped cream and other delightful treats.
But what are cream chargers used for, exactly?
Rapid Infusion
Rapid infusion is a super quick and efficient way to induce liquids with intense flavour. Whether it’s an oil, an alcohol or a syrup that you are looking to infuse, a nitrous oxide cream charger allows you to do so in record time. By forcing the liquid into the pores of the infusing ingredient, this pioneering technique extracts flavour more efficiently and with more intensity.
Perfect whipped cream
The classic use for a nitrous oxide cream charger is to produce fresh whipped cream – it’s quick, it’s easy, and it tastes good. But there are other benefits to whipping cream with nitrous oxide: because the gas penetrates the cream as a liquid, the cream becomes aerated more evenly upon release. And due to its high-fat content, the foam is very stable. Using a nitrous oxide cream charger also allows chefs to control the consistency of the cream. Meanwhile, the gas acts as a preservative, allowing the cream to last in the fridge for up to 10 days.
Marinades
Similar to the process of rapid infusion, marination with a nitrous oxide cream charger significantly reduces the marinating time and injects the food with great flavour. As the pressurised nitrous oxide forces the flavours and aromas into the marinating food, part of the marinade diffuses into the food, making it more tender, flavourful and fragrant.
Foams
Foams can be packed with intense flavour without thickening the body of a dish or beverage. Using a nitrous oxide cream charger, you can put together various combinations of ingredients and almost instantly froth them up. Sweet, sour or savoury, the light foam is a sneaking taste explosion.
Mousses
Finally, we have the mousse. In combination with a thickening agent, nitrous oxide can permeate substances and then aerate them upon releasing the pressure in the cream dispenser. Producing a velvety texture, it’s the perfect mouthfeel for both sweet and savoury combinations.
With seemingly endless possibilities to shock and delight customers, chefs are embracing the virtues of molecular gastronomy with increasing confidence. And where taste and aesthetics matter, Snoweetshop is at the forefront of the avant-garde.
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