For an indulgent treat it’s hard to beat fresh whipped cream. Whether you’re adding it to scones for afternoon tea, pavlova for dessert or a rich irish coffee, whipped cream is adds just that little extra. The Andrew James Cream Whippers make it as simple as pour, shake and dispense, plus it uses easy to replace canisters readily available from online retailers and in stores.
Using this cream whipper is really easy.
Step 1: Remove the white lid and pour in your double or whipping cream.
Step 2: Replace the lid securely before removing the canister holder.
Step 3: Load your 8g nitrous oxide gas charger.
Step 4: Replace the cartridge and shake well.
Step 5: Hold down the lever and dispense.
Step 6: After use remove the cartridge and any remaining cream then clean thoroughly.
The whipped cream maker has a total capacity of 500ml so, to allow for expansion, only fill it with a maximum of 250ml of cream.
Your cream whipper comes with three different sized nozzles so you can choose whether to pipe thinner ropes of cream or create large central roses etc. For example. Use the large nozzle for covering your cherry chocolate gateau and banoffee pie. The medium nozzle is great for topping your hot chocolate with cream whilst the smallest nozzle can be used to decorate individual desserts.
It is best to clean your dispenser after each use before storage. Empty all the cream and gas out of the cream whipper machine by squeezing the trigger until all the gas has escaped. Take off the lid and remove any remaining cream with a soft, damp cloth. Make sure the rubber ring has been removed from the lid of the appliance before washing each component with warm water and a mild detergent. Ensure everything has completely dried before storage.
Read our blog post on the health benefits of whipped cream.
8g nitrous oxide gas chargers.
No - you will need to buy the 8g nitrous oxide chargers separately. They are readily available from retailers online and in some shops.
No - please do not put any part of this cream whipper in a dishwasher. All parts should be washed by hand.
8g nitrous oxide gas chargers.
The canister has a 500ml capacity.
Cut the stems off the strawberries and core the centres. In a jug mix the cream and the sugar then use your cream whipper to pipe the mixtures into the strawberries. Melt the chocolate in a heatproof bowl over a pan of boiling water, stirring occasionally. Dip the filled strawberries into the melted chocolate then set onto greaseproof paper to set. You can sprinkle chopped nuts like pistachios, hazel nuts or toasted almonds over the strawberries before the chocolate cools for some extra decoration.
Stir 4 Tbsp of the liqueur into the jam in a small bowl. In a different bowl mixing the mascarpone and remaining liqueur. In a third bowl mix together the sugar and vanilla essence then add the cream via your cream whipper and use a large rubber spatula to combine together, taking care not to knock out too much air. Gradually combine the cream and mascarpone mixtures together. Line the bottom of a glass serving dish with half of the sponge fingers. Spread over half the jam and half of the cheese mixture before covering with half of the fresh raspberries. Repeat the layering with the rest of the ingredients then chill overnight. Dust with icing sugar before serving.