subject: The Ease Of Making Homemade Whipped Cream [print this page] To me the best part about any coffee drink or delectable desert in my mind is the whipped topping. Not only does it compliment the presentation, it enhances the flavor, especially if you do it right. I like to include fresh whipped cream into my diet as often as my waistline allows. As a connoisseur of sorts, however, I avoid Reddiwhip and Cool Whip like the plague.
All through college I worked at the campus coffee shop as a barista (among other less glamorous responsibilities). There I learned the simple practice of using whip cream chargers (or whippets) to master the fresh alternative. Before working there I hadn't know how to use a whip cream charger outside its reputation as a street drug for delinquent minors. Now I used them routinely and so can you.
To make homemade whipped cream simply purchase a reusable canister or cream whipper (stainless steel models are the best in regards to durability and sanitation), heavy cream, flavoring shots you'd like to sweeten and enhance the taste (if you don't want to you use syrups you can just use sugar), and whipped cream chargers. Your dispenser may or may not come with a plastic nozzle so make sure you have one before making your topping if not already included.
You may not find chargers at your corner grocery store, but you can buy them online from wholesalers pretty inexpensively. You need a new charger for every batch you make so plan on buying enough to get you started and then some.
Fill your cream whipper anywhere between half and three quarters of the way to the top along with the flavor shots (at Starbucks we used vanilla or caramel in our mixture, but you can experiment with the flavor and amount you want to get the perfect sweetness/taste or even color) and screw in a new whip cream charger.
If you fill the cream too high once you shake the cream to turn it into the whip it WILL explode on you. I had to learn this lesson the hard way so don't make the same mistake yourself. Then simply shake the canister up and down to activate the charger.
You're now ready to enjoy fresh whipped cream customized to your palette. Depress the handle and dispense as much (or as little topping) as you'd like. Whatever you don't use, be sure to refrigerate or it will turn rancid. Remember also to clean the nozzle and all parts of the canister thoroughly to avoid the dreaded sour milk smell.
