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More About the Cream Whipper Story

Carrageen is often used in pressure whippers to make the final product a bit thicker, but this should not be confused with chemical preservatives. Oketer® of Canada makes a handy packet called Whip-It® which is in mass distribution in the US. Just a half a packet is enough to firm up the cream if that is your goal. We find the catering industry uses this methodology the most when hundreds of desserts are prepared en mass. But ‘hold time’ is a common topic when one speaks of pressure whipping. Some chefs and shop owners choose the ‘near butter’ air whipped version instead. But the Whip-it® powder product is ideal for ‘dispense and serve’ applications like in ice cream and coffee establishments.

To understand why the gas bleeds from the final whipped cream product we like to use the example of soda loosing its fizz. As CO2 is for fizz and N20 is for whipped cream; the gases are not easily soluble in water. It takes persuasion such as pressure and cold temperature to accomplish the effect albeit short lived. That is why if you listen carefully, you can hear pressure whipped cream ‘fizz’ which is the gas escaping!

Today Starbucks® and 70% of the coffee establishments in the US consume over 30 million 8gram N20 cartridges per year and about 200,000 pressure cream whippers. It’s fast and easy to make quality custom flavored whipped cream fresh and ready for patrons to enjoy. Creative new recipes lure coffee shop entrepreneurs and culinary chefs to using the cream whipper equipment to expand their offerings so that their signature flavors build brand equity.

This paper may be reproduced with permission at no charge by contacting: Leland Stanford 908.561.2000

Notes on the Author:
Leland ‘Lee’ Stanford has been involved with cream whippers since 1964. The Stanford family continues to provide cream whippers and N20 gas cartridges in North and South America. Mr. Stanford is CEO and President of Leland Limited Inc of NJ.

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