re: Cream whippers

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Hi, Just in case anyone is really interested in Cream whippers, they were just reviewed in Cook's, the food magazine with no ads. I copied and pasted in the info below, leaving in info re: Cook's, so in exchange for sharing info they provide, if someone is tempted to subscribe, Cook's will get a sub in return. These sound neat, but the cost:benefit ratio just is not there for me. Sorry if this is Much More than you want to Know! I do find it fun to browse this food magazine on-line, and read about their tests of equipment, how they develop recipes, etc.________________________________________________________________Whipping heavy cream is no big deal—all that’s required is a whisk or mixer, a chilled bowl, and a few minutes. But what about those occasions when all you need is a dollop for a piece of leftover pie or a mug of cocoa, and you don’t want to make a whole bowl or deal with storing leftover whipped cream, which separates as it sits? Enter cream whippers. These nitrous oxide-charged metal canisters can whip a pint of fresh cream in a matter of seconds or hold the cream for several days in the refrigerator, letting you whip it as needed, with all the convenience of Reddi-wip—minus that supermarket product’s additives and sweeteners. (Between uses, the tip should be removed and washed, but the rest of the cream-filled canister can go back in the refrigerator for up to 10 days, the typical shelf life of pasteurized heavy cream.)Chargers (sold separately and interchangeable among brands) infuse nitrous oxide into the canister, creating a pressurized environment. The pressure serves to aerate or “whip” the cream as it sprays out of the nozzle. One charge is good for the entire contents of the canister, but once the canister is opened, the charger must be replaced.We tested four 1-pint models and found that the type of tip, canister shape, and level of control all mattered. With each model, we made between 63 and 67 rosettes (1.5 inches in diameter) before the canister was empty. We found we preferred narrow metal tips that formed neat rosettes as opposed to wider plastic ones that made amorphous ones. Canisters with smaller diameters were easier to hold and squeeze with one hand. Models that dispensed the cream slowly and gently were easier to control, and their tempered strength ensured the piped cream didn’t overwhip and break as it sprayed out of the nozzle.Unfortunately, you get what you pay for: Flaws were confined to cheaper brands. The best models both featured narrow stainless steel nozzles and piped out smooth, creamy, billowy mounds and perfectly formed rosettes of any size we wanted. In the end, we chose the winner for costing $50 less. While it’s still pricey, the convenience of instant fresh whipped cream makes this reusable device worth the splurge.America's Test KitchenAmerica's Test KitchenCook's IllustratedCook's CountryAmerica's Test Kitchen TVCook's Country TVCook's CountryAmerica's Test Kitchen TVCook's Country TVBookstoreCustomer ServiceCustomer Service Online Gift MembershipMagazine SubscriptionMagazine Gift Subscription Search All Recipes Equipment Reviews Taste Tests How To Cook Videos OverviewRESULTS CHARTBROWSE EQUIPMENT REVIEWSCREAM WHIPPERSPublished January 1, 2010. From Cook's Illustrated.Can these gadgets deliver on their promise to provide all the convenience of Reddi-wip, minus that product's additives and sweeteners? PRODUCT TESTEDPRICE*HIGHLY RECOMMENDEDLiss Polished Stainless Cream Whipper, 0.5 QuartTesters—especially those with small hands—appreciated the tapered figure of this model, which made handling easier. The all-metal tips piped out cream with precision. The canister slowly released the cream, preventing it from breaking. Everything except the gasket and the valve is dishwasher safe.$75HIGHLY RECOMMENDEDMosa Tall Professional Whipper, 1 PintA narrow canister makes this model easy to hold. Thin metal tips made professional-looking rosettes. It had the best control of all models tested, dispensing cream slowly and gently, which ensured the cream stayed smooth and didn’t break. Still, its hefty price tag put this model in second place. The canister is dishwasher safe, but you must wash the pieces of the nozzle by hand.$139.95RECOMMENDED WITH RESERVATIONSiSi Cream Profi Whip, 1 PintAt first, this model piped out relatively nice-looking rosettes of smooth whipped cream, but after 25 rosettes in a row, the forceful nozzle began releasing slightly grainy, broken whipped cream and compromising the rosette design. This model, which has a wide plastic nozzle, could benefit from less force and a thinner nozzle made of metal. The canister and all the parts of the nozzle except for the charger cover are dishwasher safe.$54.95NOT RECOMMENDEDWhip-It! Professional Cream Whipper, 1 PintThis bulky cream whipper was far too forceful. At first it piped out a few smooth-looking rosettes, but soon it forced out cream that was grainy and broken. Its powerful spray made it hard to form rosettes the same size, and its wide plastic tip formed messy-looking blobs. You must wash all parts by hand.$34.99*Prices subject to change Read Current IssueBrowse Previous Issues