π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
By Harold McGee
Published 2004
Cream can be foamed by several different methods. Whisking by hand takes more time and physical exertion than an electric beater, but incorporates more air and produces a greater volume. The lightest, fluffiest whipped cream is produced with the help of pressurized gas, usually nitrous oxide (N2O). The most familiar gas-powered device is the aerosol can, which contains a pressurized mixture of ultrapasteurized cream and dissolved gas. When the nozzle is opened and the mixture released, the gas expands instantly and explodes the cream into a very light froth. There is also a device that aerates ordinary fresh cream with a replaceable canister of nitrous oxide, which is released in the nozzle and causes great turbulence as it mixes with the cream.
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement