The secret is simple: it’s all in the cream charger. Your cream charger determines the taste, texture and longevity of your whipped cream, so making sure it’s of the highest quality is essential. You may already know of Liss, proud architects of cream chargers and our sole manufacturers. With their help, we guarantee whipped cream like no other, whether you opt for our classic Liss cream chargers, or choose our very own brand, Mr Whip. Since we only accept the best, both types of charger contain exactly 8g of the same superior food grade N2O, free of oil and impurities. The key difference between the chargers is Mr Whip’s luxury and dazzling silver coating.

So how do these magic steel vessels bring your whipped cream to delectable perfection? By combining a cream charger with a whipped cream dispenser, it takes just a matter of minutes for the transformation to take place. You need only follow these four easy steps:

1) Remove the head of your dispenser, pour in whipping cream appropriate to its size, along with powdered sugar or sweetener to your taste, and replace head.
2) Locate the cartridge holder and unscrew. Slot in your chosen cream charger, round end first, allowing the charger’s tip to be punctured as you screw the holder back on.
3) Shake the dispenser for a minute or so, enabling the N2O to filter through the mixture.
4) Now turn the dispenser upside down and squeeze the handle to effortlessly bring your whipped cream to life.

Not only does this process produce professional quality whipped cream, but it also creates a great deal more of it than usual. For example, with the trusty help of a dispenser, you can turn half a litres cream into a remarkable 1.5 litres of fluffy whipped cream, three times the volume! Not only that, but as long as you keep your dispenser in the fridge, you can enjoy delicious, fresh whipped cream for up to a fortnight, at the touch of a button. Dessert making has never been so sweet!

Whether you’re looking for whipped cream excellence in your restaurant, cafe or at home, or even as a gift for a friend, don’t settle for other mediocre cream charger brands. Trust in our expertise at Whipped Cream Direct to deliver consistent professional high-quality results, without the high price tag. And the most delicious part? We offer the lowest prices in Europe and a price match guarantee, so rest assured that we’ve got your whipped cream needs covered. Now, what will you cover with your whipped cream?

It is a quick and easy way to choose or search for your destination, and contact one of our local N2O cream charger suppliers.

Alternitively give us a call on 01780 427025 and our friendly staff will happily help and advise you where you can buy cream chargers or cream whippers in your local area on the same day.

Citys include: London, Birmingham, Brighton, Bristol, Leeds, Manchester, Nottingham, Sheffield, Newcastle.

*Please note these suppliers maybe offer premium prices for the sameday service.

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With this in mind, here are 5 of the most famous celebrity chefs that are not only dominating our lives and the media, but who are also teaching us a thing or two in their process of doing so:

1. Jamie Oliver

The original ‘Naked chef’, Jamie Oliver is the Essex cheeky chap that captivated us with his natural personality and passion for food. He has had several successful television shows, including taking youngsters with little to no hope of a career, teaching them to cook and giving them the chance to work in one of his own restaurants. Jamie Oliver is most known for his campaign to get healthy meals into schools. It had a definite impact and divided the country. He attempted to do the same in the US, but to less success. His family man image, comfort cooking and successful restaurant chains make him a firm favourite and a secure number one in the list.

2. Gordon Ramsey

Gordon Ramsey’s fiery disposition has by far overtaken his notoriety for cooking! The swearing, angry, shouty man exploded on our television screens and despite a small fall from grace, he is still a firm favourite amongst audiences. He has had great success both in the UK and the US and is most known for his television programme that saw him attempt to save ailing restaurants. He is also incredibly well known for his fantastic Christmas dinners and the step-by-step Christmas dinner television show that is broadcast on Christmas day every year.

3. Heston Blumenthal

By far the most outrageous and creative chef in the list. Heston creates the strangest food combinations and craziest recipes that have seen thousands flock to his restaurant. The Fat Duck is a Michelin 3 star restaurant that has been voted best restaurant every year since it opened in 2007. Heston has also dallied in television but ultimately his passion is food and his love of creating weird and wacky recipes has seen his popularity soar. He is also known for his attempt to save Little Chef, but no real avail.

4. Delia Smith

Definitely the most famous female celebrity chef of all time; Delia has been in the spotlight got years and is most known for her home cooking and easy to follow guides - her most famous recipes include her Chicken Basque and her delightful version of the classic whipped cream pud, the Eton Mess. A cookery book best seller, a popular television programme, and a passion for Norwich city football club, Delia has maintained her love of cooking and has always made that her main priority.

5. Nigella Lawson

Nigella was originally a food writer that found fame on a Channel 4 cookery programme purely due to the sex appeal she gave to food and the audience. Her fame was relatively short lived, her television shows were cancelled yet she still hits bestseller lists with her cookery books and her infamous sexy attitude to food remains unforgotten.

The one thing the people in this list have in common is a passion for food. Cooking has transformed his or her lives and if you've got a passion for food as strong as theirs, then it is possible to cook like a celebrity chef - all you need is professional kitchen equipment.

More information

Cream Chargers
Kayser cream chargers are made of recyclable steel, colour silver, non-refillable. Contents: N₂O. Each charger checked for correct gas content. One cream charger whips up to 0.5 litre of liqud whipping cream.

Soda Chargers
Soda Oneway-Chargers, colour gold. Contents: CO₂. Each charger checked for correct gas content. Gross weight c. 28g – net weight c. 8g. One Charger will prepare 1 litre of sodawater.

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But, as well as gracing us with great weather, the summer also signifies the start of something else - weekends full of barbequing, long days of sunbathing and lots of summer garden partying. It’s time to dust off that patio dining set, fill your fridge up and invite all of your nearest over to enjoy the weather with you.

And, if you have one of the latter planned for the not too distant future, then we’re here to help you become the summer hostess with the mostess  – because here are a few recipes that you can wow your guests with at your next barbeque, garden party or picnic:

1. Mini Strawberry Trifles (Serves 6)
There’s nothing better than finishing your barbeque off with something sweet, but rather than whipping up a giant pavlova for afters (which let’s face it, is only going to get half-eaten), these mini desserts are perfect for satisfying that sweet tooth without leaving your guests bursting with fullness.

So to make this recipe, you will need:
- 350g Madeira cake
- Strawberry Jam
- Strawberry or raspberry liqueur
- 400g strawberries, sliced or halved
- 1 tbsp golden caster sugar
- 500g of vanilla custard
- 280 ml double cream
- 6 small tumbler glasses

To make them, just follow these 5 easy steps:
1. Slice the Madeira cake and sandwich it back together with jam. Then cut the cake into small cubes.
2. Sprinkle the caster sugar over the strawberries in a bowl.
3. Divide the cake equally into your 6 glasses and drizzle over a little liqueur over each.
4. Spoon the sliced strawberries over the top, and then top with a layer of custard.
5. To finish, put the cream into a whipped cream dispenser and use a whipped cream charger to whip the cream onto the top of each pudding. Decorate them with any left over strawberries, serve with a spoon and enjoy!

2. American-Style Italian Soda (Non-Alcoholic - Serves 1)
Serving fun, cool and refreshing drinks are a definite must when hosting any kind of summer do.  But rather than serving up the bog-standard summer punch, why not create something a little bit different? These American-Style Italian sodas are the perfect alternative.

To make one, you will need:
- 1 tbsp raspberry syrup
- Any clear carbonated beverage of your choice (soda, sparkling water, ginger ale, lemon-lime soda)
- Crushed ice
- 15ml double cream

And then just follow these 3 simple steps!
1. Put the raspberry syrup in the bottom of a cocktail or tumbler glass.
2. Fill the glass up with the carbonated beverage of your choice, leaving space at the top for the whipped cream.
3. To finish, put the cream into a whipped cream dispenser and whip the cream onto the drink and voila! Your cool summer beverage is complete.

Having been raised in Clavering Essex, it’s unsurprising that Oliver actually grew up in a pub, meaning that he was able to spend his formative years practising in the pub’s kitchen.  Taking his first job as a pastry chef at the Neal’s Yard restaurant (his first experience at dealing with Italian food, which would later become his specialty), he later moved on to become a sous chef at the River Café, Fulham.

It was in this role that he was first spotted, appearing in the BBC documentary ‘Christmas at the River Café’.  Young, good-looking and charming, the Beeb’s executives heard the tills ring, and within a year Oliver was presenting ‘The Naked Chef’, and housewives around the UK were glued to the set.

To his credit, Oliver’s success actually came just as much from his genuine skill as his cheeky-boy charm, and he had a knack for offering real recipes that could be conjured up by those with less than four hours to cook and less than fifty quid to spend on ingredients.  Many of them actually almost approached microwave level, but not quite.  He was, essentially, the everyman chef.

For a good three years, Oliver was the poster boy of the cooking world.  However, one simply campaign rather changed the public’s view.  One word: Sainsbury’s.  Whilst the add campaign was actually done in a good cause (Oliver has long since promoted healthy eating amongst young people), his constant presence led to some rather scathing attacks in the tabloids.

Now in his 35^th year, Oliver has become somewhat of an elder statesman, with a history of more TV programs than many people would manage in a lifetime, and millions in accumulated wealth. All this before forty.  The boy done good, as they say.

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First of all, it’s worth noting that this will take around 90 minutes to get together, including the prep, baking and the like, so make sure you set aside the time.

The Ingredients 

4 medium egg whites
225g (8oz) caster sugar
5ml (1tsp) Cornflour
2.5ml (1/2 tsp) White Wine Vinegar (yes, honestly)
2.5ml (1/2 tsp) vanilla essence
Your choice of topping.  If you’re going to use fruit, then around one decent sized punnet should be about alright, although it does depend on how much you love fruit!
600ml Double Cream (mmm, cream)

The Instructions 

1. Stick the oven onto preheat at GM2/150C.
2. Use a dinner plate to draw a circle on baking parchment, and then use it to line a large baking sheet, with the drawing face down (you don’t want to taste the pencil).
3. Whisk up the egg whites (in a separate bowl, obviously) until they’re stiff and dry.  It might be worth looking at a motorized whisk, unless you have the wrists of the Gods.
4. A spoonful at a time, add the sugar to the egg whites, continuing to whisk away until the whole mix is as glossy as an LP, and is capable of being put into peaks (like you would find in the end result).
5. Mix in the cornflour, the vinegar and vanilla using a metal spoon, but keep it gentle.
6. Spoon out the mix onto the parchment, and use a metal spoon to spread it out so that it’s just within the circle.  Don’t forget to create the stylish swirls that are the mark of any classic pavlova, and to leave a dip in the centre.
7. Bake the mix for an hour until the sides and the base are nice and crisp, and then leave it to cool.
8. Whip up the cream so it’s all ready to do, and prep any fruit that you’ll be using for the topping.
9. Spoon the cream into the dipped centre, and then add the fruit.
10. Consume substantial amounts of dessert and feel a bit guilty.

For more great ideas from the world of cream, continue to check into the Whipped Cream Direct blog.

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Prices.  For the more frugal amongst you, there’s a lot to be said about value for money.  However, the simple truth is that there really, really isn’t much difference between these two monsters.  Both of their ranges are priced between £2 or so, and rising up to around £3.50 for the biggest caffeine fixes.  Costa does win it out, but only by around 5p for the cheaper, smaller drinks.   If you care THAT much about 5p, might we suggest less coffee and more exploration of your deep-seated personal issues?

Winner: Costa

Flavours.  Obviously, both menus have variable options, but what we’re judging here is good old-fashioned white coffee with one sugar (because that’s what I drink, natch).  Both drinks are, I have to say, excellent.  Creamy without being sickly, not too thick and with just the right amount of bitterness from the bean.  Good marks to both Starbucks and Costa, but the former just about edges it due to me feeling a bit more sluggish an hour or so after the Costa drink.  Oh, and before any smart-asses come in, I tested them on different days!

Winner: Starbucks

Innovation.  One of the more important things a coffee shop should do (as far as we’re concerned, anyway) is to bring out new drinks for us to try.  After all, you’re not going to want a warming latte in the middle of the summer.  Whilst Starbucks charges in with the monstrous sword of fury that is the Caramel Frappuccino (a drink that should be enjoyed whilst humming ‘The Best Around’ from the Karate Kid), it just can’t beat out the sheer majesty that was the Costa Christmas range of drinks.  Whether it was the aforementioned Fruits of the Forest hot chocolate or the all-conquering Crème Brule latte, Costa slapped you around the face with innovation and then kissed it better.  All hail.

Winner: Costa.

Food.  Food – as my straining belt will tell you – matters.  That’s why the range of munch that both brands offer could make a big difference to their end score.  Unfortunately, they’ve rather inconveniently matched each other out.  Whilst it’s hard to argue with the Starbucks range of sandwiches (apart from the price: they are not cheap), Costa’s range of cakes makes me want to be ten again so I can scoff the lot without feeling too sick.  Costa cakes, Starbucks sandwiches.

Winner: A draw.

So there you go folks: an utter damp squib of a start, with both chains able to offer the perfect counter-punches to their opponent’s strengths.  If I had a gun to my head, I would choose Starbucks, but that is solely because the Caramel Frappuccino remains the one thing in life that enables me to continue to get up and go to work in the mornings.  My extremely dodgy priorities aside, I would heartily recommend either branch if you want the perfect injection of caffeine.

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It took more than a decade for him to get there however, combining day shifts in various job roles with evenings creating French cuisine, cooking the same meals over and over and perfecting his techniques. Apart from a three-week spell working in professional kitchens, Heston has completely taught himself how to cook and all of his techniques were developed through practice.

Harold McGee’s “On Food and Cooking” was the book that made Heston the chef we know him to be today. It taught him about using a scientific approach to cooking and mixing ingredients that would never normally have been put together.

After more than two years of searching the best location, Heston bought a 450-year old pub in Bray in 1995. With a tiny kitchen, one door, no views and an outdoor toilet, many were sceptical of his plans to convert the building into a restaurant, but at that time his budget couldn’t stretch to anywhere else.

Once the beams had a good clean and the insides given a complete revamp, The Fat Duck opened as a bistro serving mainly French classics such as petit sale of duck, steak and chips and tarte tatin. On day two, the oven exploded, leaving him without anything to cook main meals in. But despite this early chaos he was soon receiving great reviews and the tiny location was a massive hit.

As the restaurant began to grow in popularity, the first Michelin star arrived. Heston’s cooking had moved on from bistro classics, and in 2000 it reopened with its first multi-course tasting menu. This offered guests the opportunity to sample dishes that didn’t fit into a normal menu. Even new methods of cooking were explored, with water baths used to cook with exceptional precision and consistency. This lead to another Michelin star in 2002, and by 2004 he had three.

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Pancakes are another great partner for whipped cream – and who doesn’t love a good pancake? Either first thing in the morning for breakfast, in the evening as a dessert or just on the one-off occasion for Shrove Tuesday, people just love their pancakes, and covering them in delicious whipped cream can set them apart from the rest.

They’re dead easy to make and decorate too. All you’ll need are:

- 350ml of milk
- 2 cups of flour
- 2 tablespoons of butter/vegetable oil
- 3 tablespoons of sugar
- 2 teaspoons of baking soda
- 2 eggs
- half a teaspoon of baking powder (if you’re NOT using self raising flour)

So, time to crack some eggs and get going!

1. Crack the eggs and beat them in a bowl until fluffy. Add the remainder of the dry ingredients and the milk. If you’re using self raising flour, don’t add the baking powder. If not, add the powder to the mix but don’t stir it yet.

2. Melt the butter and add it to the mix. Begin stirring on a constant basis until the mixture becomes smooth throughout.

3. Turn on the grill and set it to a medium heat and bring your pan up to temperature, (you’ll know it’s ready if you add some drops of water and they sizzle).

4. Pour roughly a cup of the mixture into the pan, or until you cover the base of the pan.

5. Cook your pancake until it turns golden brown, and you will start to see some bubbles forming and popping along the edges. At this point it’s time to flip!

6. Once the other side turns golden brown, remove it from the heat and you have your pancake.

7. At this point it’s time to add the toppings or decorations, so get your cream charger ready and make your elaborate patterns to add some fun to your breakfast or dessert – the best way to encourage kids to eat their breakfast!

If you think you need to invest in a cream charger to improve your dessert and snack decoration, you’ve come to the right place. Whipped Cream Direct are dedicated stockists of some of the finest chargers on the market. Take a look around our site to find a deal that suits you, or contact us on 01780 427025 to find out more information.

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Eton Mess is traditionally served at the famous college on the 4^th June and is usually made with strawberries and cream mixed in with broken up meringues. One thing you’ll need to remember when it comes to making yours is that you need to make the meringue up the day before, (something I’m sure your family and friends won’t mind as long as you “conveniently” make too much!)

Ingredients

6oz (175g) golden caster sugar

3 large egg whites

1lb (450g) fresh strawberries

1 tablespoon unrefined icing sugar

1 pint (570ml) double cream

Optional whipped cream

Method

Have your caster sugar measured and ready to go, and begin by whisking your egg whites in a clean bowl until they form soft peaks that begin to fall over on themselves when you lift the whisk. Next add in the caster sugar one tablespoon at a time and continue to whisk the mixture until the sugar has been incorporated into the mix.

Take rounded dessertspoonfuls of the mixture and place them in rows on a lined baking tray. Place the tray in an oven pre-heated to gas mark 2, (350 Fahrenheit). Before putting the tray in, turn the oven down to gas mark 1 (275F), and leave the meringues in for one hour. Leave your meringues to dry out overnight.

The next day, chop half of the strawberries and blend them together with the icing sugar. Once the mix has turned to puree, pass it through a sieve to remove any seeds, and chop the remainder of the strawberries and whip up the double cream to a floppy consistency. When you are ready to serve, break up the meringues and place them in a large mixing bowl, and the chopped strawberries and fold the cream in and around them, adding more whipped cream if necessary using your cream charger.

Finally fold in two tablespoons of the puree to give a marbled effect and put the whole dessert into a serving dish. Spoon the remainder of the puree over the top and serve.

For more great recipe ideas for you to create and use your cream chargers with, continue to visit Whipped Cream Direct where you can also purchase replacements and extra dispensers. Contact us on 01780 590076 if you have any queries.

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This special tool is used primarily in the catering industry to increase the volume in cream, effectively “fluffing” it. The reason it is so popular in restaurants around the world is that it lowers the cost of buying quality whipped cream and also means you don’t have to buy the cheap stuff that’s been sat in a can for weeks on end.

Making whipped cream in your own kitchen is far cheaper than store-bought alternatives. You only pay for the re-fillable N20 chargers which can be bought from stores such as Whipped Cream Direct and means you’re not going down to the shops on a regular basis, buying can after can, which can get very expensive almost without you noticing.

You need to ensure that when you prepare your whipped cream you sufficiently mix in the flavour and sweeteners before adding it to your cream dispenser. This will prevent it from clogging inside the tube. For many desserts and naughty-but-niceties, you can use pure caster sugar to add substance to the subtle flavours in cookies and cakes. Caramel, chocolate and syrups can be used with desserts such as pancakes.

For fresh fruit desserts, you want your cream to be much sweeter and puddings served warm want to have the cream much thicker, allowing it to melt with the dessert making it even tastier.

To purchase N20 chargers and cream dispensers, visit the product pages of our website. Should you have any queries regarding our products, feel free to contact us on 01780 590076.

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The obvious place to start is with cream-filled cakes and desserts. They look incredible when you walk into a bakers and see them all lined up almost calling out for you to throw away the diet and tuck into that bad boy (and more often than not that is what goes through your head isn’t it?)

Yet no matter how hard you try at home you just can’t get it to look the same. That is probably down to the type of whipped cream you’re using. The shop-bought cans always surprise you when the cream is emitted, meaning the majority runs down the side of the dessert and spoils the effect. With cream chargers you can inject the cream into the desired spot in the cake and look just like a pro.

It makes for a perfect assistant in coffee shops for a variety of purposes. Customers who enjoy a frothy coffee or a topping might opt for whipped cream and the cream chargers, when combined with the cream dispensers, make for the perfect way of adding the decoration. Much neater than doing it from a shop-bought can and much quicker than the hand produced whipped cream, coffee lovers get an excellent addition to their hot drink.

They also make great milkshake and hot chocolate toppings. Sprayed over the top and covered in sprinkles, marshmallows and other delightful treats, who could resist a lit bit of extra naughtiness on their guilty pleasure?

To get your hands on a cream charger to transform your desserts, drinks and more, take advantage of the great offers at Whipped Cream Direct. Should you have any questions about our product range, don’t hesitate to contact us on 01780 590076.

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Pancakes are something you can either make or you can’t. A lot of people panic when it comes to the flipping part, fearing that they’ll leave it stuck to the ceiling, drop it onto the floor because they missed the frying pan, or worst of all – it never leaves the pan in the first place because you forgot it wasn’t non-stick.

Anyway, here’s a surefire recipe for making the best pancakes, using your cream chargers along the way to really set them off.

1. Crack two eggs into a bowl and beat them until they become fluffy. Add the remainder of the dry ingredients, (flour, sugar, baking powder and baking soda), and the milk. However, if you’re using self-rising flour you don’t need baking powder.

2. Melt the butter and add it into the bowl and mix slowly. Continue with the stirring until you get a smooth consistency.

3. Set your pan to a medium heat and, if you’re not using a non-stick pan, lightly coat your pan with butter to avoid the dreaded sticking scenario.

4. Take approximately 25% of the mixture and pour into the pan until it turns golden brown, (around 2 to 3 minutes normally). Bubbles will begin to form around the edge and this is the signal to turn it. Shake the pan gently to loosen it from the pan and give it a flick – height is not essential but ensure it does turn over.

5. When the other side is golden brown, you’re ready to remove the pancake from the heat and add the filling or topping. This is where you get to have some fun.

6. Cream chargers are a nice way of putting designs on your pancakes through whipped cream. Smiley faces or just filling with cream to hold fruit inside your rolled pancake are just two suggestions, put the canvas is yours. Enjoy!

For more information on cream chargers, keep visiting the Whipped Cream Direct website.

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The nitrous oxide charged canisters are becoming as essential to home chefs as traditional wooden spoons and icing spatulas, helping to put the very best finishing touches onto your desserts making even the most amateur cook look like Nigella Lawson.

The small canisters contain pressurised nitrous oxide that is released into a cream whipper, turning ordinary cream into perfect whipped cream for desserts such as fresh cream buns and scones.

Part of the baking process is the presentation. As with all foods people are most likely to eat something that doesn’t just taste great, but looks it too. Part of the reason people don’t like brussel sprouts is because they don’t look appetizing – well, that’s one of a number of reasons – and with desserts the presentation is key. After all, nobody wants a cake that has all the cream leaking down the sides and none left in the middle when it comes to the first bite.

Whipped cream out of a bottle is great for squirting over desserts in bowls, but if you’re trying to get it into a cake it can end up everywhere – not good if you’re a professional baker putting your cakes on sale. Any added assistance to get your cakes to look as great as they possibly can has to be a good thing, and whipped cream chargers do the job so well you might think it was in the middle first with the cake baked around it!

To find out more information about whipped cream chargers and the other products available in our catalogue, visit the product sections of the Whipped Cream Direct website. Should you have any further questions about our products then you can contact us on 01780 590076 and we’ll do our best to help you with your enquiry.

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In fact, whipped cream chargers have become so popular recently, that demand has materialised for a last minute or same day cream chargers service. So popular is whipped cream at parties now that no event or dinner party is complete without nitrous oxide canisters to enhance deserts.

London nitrous oxide is hard to come by for same day availability so we recommend that you order in advance from us to avoid disappointment, using our next day delivery service. Very few high street shops stock cream chargers in London or nitrous oxide dispensers so the online portal is the preferred method to buy NOS canisters for home use.

Whipped cream chargers are available in 8g or 16g canister sizes but 90% of the market uses 8g cream chargers because they are the ideal size to whip a manageable amount of cream for one person to use on a desert or hot drink.

Whatever you’re planning for your party, make sure you have ample whipped cream chargers to hand, whether you order wholesale nitrous oxide, same day nitrous oxide, or cream chargers next day delivery.

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Alternatively use a whip cream dispenser to get just as good results as the traditional method.

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Buy your cream dispenser now!

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Best Whip are a great brand and provide quality cream charger products for your catering needs. As well as Best Whip, Whipped Cream Direct believe the Liss brand is also a market leader in cream charger products. Check out the Liss cream chargers below.

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We have the biggest selection of nitrous oxide cream online in the UK and Europe. Our prices are checked daily to ensure that we offer you the best priced nitrous oxide cream online.

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Please call us on 01780 427025 or email sales@whippedcreamdirect.co.uk to discuss your cream chargers wholesale order.

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