Cream charger (whipped cream charger) is a revolutionary culinary accessory designed to pair with siphon bottles, widely used for decorating and flavoring beverages and desserts. Beyond its classic use for whipped cream frosting, this tool transforms various liquids into foam, paste, cream, or mousse based on their properties—earning it the title of “dessert magic tool” among professionals.

Origin & Industry Influence

The cream charger’s culinary legacy began 16 years ago, when Ferran Adria, the father of molecular gastronomy, used it to create the first ultra-light fruit and vegetable mousse. This innovation introduced “espumas” (Catalan for “foam”) to the gastronomic world, captivating top chefs and food lovers alike. Today, it remains a staple in professional kitchens, enabling the creation of diverse textures—hot or cold, salty or sweet—from any basic liquid ingredient.

Structure & Working Principle

Composed of a double-walled stainless steel dispenser, screw cap, nozzle, and handle, the tool operates with a nitrous oxide (N₂O) cartridge. High-pressure gas pressurizes the liquid, which foams as it is released from the valve, unlocking versatile culinary possibilities.

How to Use

Prepare fine, evenly mixed ingredients (free of particles or skins) and pour the liquid into the siphon—filling no more than halfway to leave space for gas.

Attach the N₂O cartridge to the inlet, screw tightly, and shake vigorously to mix gas with the liquid.

Invert the siphon and refrigerate at 0-4℃ for at least 8 hours to ensure optimal results.

Shake again before use, then gently press the handle to dispense smooth, fluffy foam.

Classification & Specifications

• Soda siphon: For sparkling water and cocktails.
• Standard cream charger: For cream, mousse, and foam.
• Double-wall insulated foam gun: For hot/cold culinary preparations.

Specifications: 9g and 640g. The 640g model is ideal for home use.

Applications

Culinary: Light sauce foams, savory mousses, and creative savory dishes.

Desserts: Whipped cream, fruit puree foams, light mousses, and microwave sponge cakes.

Note: The foamy texture is short-lived, making it perfect for dine-in plates, cups, or immediate consumption.