cream whippers

….are something everyone ought to have. I thought about making a concession to people who may be watching their caloric intake, but I’ve decided not to. Even those people need these, if only for use on their Sunday morning cup of coffee. If you’re going to watch your intake all week, then the day that you can splurge ought to be done in the most enthusiastic way possible. With fresh whipped cream.

Cream whippers are also vital to any kitchen that ever serves children. Need a way to add a bit of pizzazz to pancakes? Fresh whipped cream. Chocolate milk? Fresh whipped cream. Fruit salad? Hot chocolate? Pound cake? You get the idea. And using a cream whipper instead of whipping it up in a kitchen aid or other stand mixer gives you the ability to make fun designs and stuff to make it all the more exciting and special.

And for those of you who are not watching your caloric intake (at least not too closely!) – ah, let me tell you of the joys that a cream whipper can bring. Coffee. Desserts. Waffles. Chai spice rice pudding. The possibilities are endless, and the convenience is unmatched when you have your own cream whipper waiting for you in your fridge, ready to dispense this cloudy creamy goodness.

Why not just buy the cans of whipped cream? Well, first of all, they don’t taste as good. Secondly, you can’t be creative with them. When you mix up your own, you can add anything! Think vanilla syrup, for starters. Then branch out to hazelnut. Now start thinking about things like dark spiced rum when mixing up a batch for your pumpkin pies this fall. You can mix pretty much anything in to give your whipped cream that one of a kind delicious flavor.

Cost. It can be daunting. You could spend anywhere from $30 to $150 on a cream whipper. So maybe you ask for it for Mother’s Day or Christmas. For the cook who has it all, this is a great gift.

What size? I was given this whipper for Christmas. The half pint works well, but the pint sized one would be nice. You use the same sized chargers for the half pint and pint, so with the pint you’re getting a much better value out of each charger. The cream lasts in the whipper for two weeks (or so I’ve heard – mine has always been used up well before the two or even one week mark!), so you don’t have to worry about it spoiling. Also, if you have guests over it would be nice to have the larger size – my half pint barely made enough to garnish 3 cups of coffee and 5 pieces of chocolate torte.

So put it on your wish list or send your husband/kids a link to this post as a not-so-subtle-hint. Then you too can enjoy honey vanilla pound cake like this.


1 Response to “cream whippers”

  1. February 27, 2010 at 1:10 pm

    Yum! This looks delicious. A little dairy fat goes a long way for me. I’ll have a small portion, please. (I don’t worry about the calories but too much butter and cream at once will make my gall bladder act up and make me feel truly awful.)

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