Here are some tips for using your new whipper - note the instructions will tell you how to safely make your delicious whipped cream, and how to clean & care for your new whipper.

1. The 'whipping' is actually a reaction whereby the gas (Nitrous Oxide) emulsifies the fat in the cream. Use cold whipping cream as it has the perfect fat content - 35%. If you do not have whipping cream use single or double. Note: double cream has a very high fat content so may clog up inside the whipper and single a low fat content so it may come out runny.
2. Vigorously shake the whipper to mix the gas with the cream. The more you shake the thicker the whipped cream - but too much shaking will solidify it!
3. Do not fill with more than stated capacity - some space should be left so that the gas and cream can be shaken together.
4. Once 'charged' do not use on food immediately - 'test' it first to get rid of any gas or non-whipped cream that may be in the valve.
5. Remember the whipper is pressurised - before re-filling you must squeeze the trigger to release the pressure.
6. The N2O gas does act as a preservative, however do not rely on this - keep refrigerated.

Please read the instructions before using.

Whipped cream loses its thickness over time or if warmed. If you are making cream cakes and you don't want the cream to run then you will need to use a thickening agent. We recommend Xanthan gum. Less than 0.5% should be added to the cream prior to adding it to the whipper. It is not a precise science - you will need to experiment!