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Why Did Your Cream Not Whip Properly? Nang Troubleshooter

You have gathered your ingredients, the cream charger delivery in Sydney was also on time, and you are ready to prep your dessert. However, the unthinkable has happened, your can of cream refuses to create a glorious fluffy peak. In this blog, we will explore why, despite canister efficiency, your cream did not whip as expected.

Top Culprits for improper cream-whipping

It can be quite frustrating when you add cream to your canister but it fails to create that culinary delight. What are the reasons?

  1. Not cold enough: Your cream must have not been cold enough. Your cream and the tools you use should be thoroughly chilled, so aim for 36-39°F (2-4°C) and store for 30 minutes in your refrigerator before use.
  1. Not enough fat content: The cream you use should have at least 35% fat to whip it up successfully. However, you should know that not all creams are created equal, which means that some creams have less fat. Less fat traps fewer air bubbles, which means they’ll turn into a thin, soupy mixture. Therefore, make sure you get heavy whipping cream, containing the percentage mentioned.
  1. You overdid it: When you are whipping cream, whip them enough to hold their shape when you lift the whisk. However, one can get tempted to continue churning the fat, resulting in separating the cream from the liquid, creating a curdled and grainy texture. So, once you have achieved soft peaks, stop whipping! Also, if you whip too much, the next thing that can happen is it turns to butter if you don’t stop whipping at the soft peaks.
  1. Leaky dispenser: You must make sure to check and identify any leaks in your cream charger or canister. A faulty seal or loose connection can get in the way of efficient pressurisation, and result in not getting proper whipped cream.

We hope these tips help you ensure to get the right amount of whipped cream for your culinary ventures.

FAQs

1. How can I enhance the flavour of my whipped cream?

You could add a bit of powdered sugar or vanilla extract to enhance the flavour. However, this depends on what you are making and what whipped cream you are using. Feel free to choose from our range of flavoured cream chargers.

2. What happens if I leave my cream charger in a hot environment?

It is strictly advised to store your cream charge or canister away from direct sunlight and heat. You must store them in a cool and dry place as cream chargers contain nitrous oxide. When placed in a heated environment, the pressure inside the canister increases and the trapped gas (nitrous oxide) inside expands. In an extended period of exposure to heat, the pressure inside the canister becomes excessive, leading to Nang rupturing or even exploding.

3. What should I do if I follow all the tips but I still can’t get a proper whipped cream?

You must consult a professional to identify the cream charger for any defects or seek to replace it. If you need one urgently, we offer a service wherein our cream charger delivery in Sydney will deliver cream chargers to you within 15 to 30 minutes depending on the scope of the area.