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How to use 1L Cream Dispenser

How to use 1L Cream Dispenser

Classic whipped cream, flavored cream or cold cream-based desserts - whatever your pleasure, let your creativity run wild. Create a delicious cream cake with Skywhip!


How to use 1L Cream Dispenser


1.Pour in the cream up to the maximum filling capacity indicated on the outside of the bottle.

2.Screw on the head onto the bottle, and ensure the tip is screwed on to the end of the head valve.

3.Put 1 N20 cream charger bulb into your charger holder and screw it on the head of the dispenser.(Once the gas releases you can unscrew the charger hold or keep it in place.)

4.Shake the dispenser so the nitrous yields with the cream.

5.When dispensing the whipped cream turn the dispenser upside down and press the lever.

Using a whipped cream dispenser yields 2x the amount of whipped cream then hand whipping, so you can enjoy whipped cream for a long time!


Tips for best results


Ensure that the Whipper and the cream are well chilled. 

It is advisable to briefly pre-chill your Skywhip Whipper in the refrigerator. Make sure 100% do not use a whipper that is still warm after washing. Place the cream in the refrigerator for 24 hours before using it in your whipper.


Do not overfill the whipper!

Keep to the specified maximum filling capacity of the Skywhip Whipper (0.25 L [8.5 fl. oz], 0.5 L [17 fl. oz]or 1 L [34 fl. oz]). The remaining empty space (gas space) is necessary for optimal whipping results. Use a measuring cup to do this!


Shake the whipper after screwing on each charger

1 charger for a 0.25 L and a 0.5 L [17 fl. oz] whipper, 2 chargers for a 1 L [34 fl. oz] whipper. Be sure to shake the whipper after the introduction of gas from each charger.


Pay attention to the correct fat content.

Our experience shows that cream with a minimum fat content of 30% and a maximum fat content of 36% can achieve the best results. In general, the lower the fat content of the cream, the more times the cream and gas mix shakes. On the other hand, you have to be careful not to shake the cream with a high fat content too much. Once the desired consistency is reached, stop shaking. Over shaking will reduce the yield of whipped cream.


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