Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Better Than Reddi-Wip

Fine Cooking Issue 72
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

For those who are tempted by the convenience and whimsy of spraying whipped cream out of a can but who don’t like the artificial flavor in commercial products, there are now nitrous-oxide–charged whipped cream dispensers. Fill the canister with heavy cream, insert a nitrous oxide charger, and your cream is whipped. It’s pretty fun, it’s spontaneous, and it has staying power (once “charged,” the cream will hold in your refrigerator for two weeks). We like iSi’s Mini Whip ($43.99 in brushed aluminum, or $39.99 in white, at isi-store.com). You can add flavorings like coffee, cocoa, or liqueurs, but to sweeten the cream, you must use confectioners’ sugar or a syrup, not granulated sugar, to avoid clogging the dispenser.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial