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Infusing Liquor with a Whipped Cream Dispenser

The jist of it

When talking about whipped cream dispensers the first thing that comes to mind usually isn’t liquor, but the truth is this little tool has endless culinary achievements waiting to be exposed. The technique is so easy. The basic idea is to put 1 pint of vodka (or liquor of choice) and add herbs, vegetables, fruits, spices, chocolate.... The drink inventions are endless.

With a whipped cream dispenser and 8 grams of N20 add the liquid to the canister then put in your flavor of choice. Dispense a 8 gram N20 cartridge, wait 1 minute and dispense the N20 out of the canister. Do not attempt to turn the canister upside down and dispense the liquid out. Once the N20 is out of the canister open the dispenser and pour into glass.

How it works

When you charge your whipper with nitrous oxide, high pressure forces liquid and nitrous oxide into the pores of your flavorful food (your seeds or herbs or what-have-you.)  When you suddenly release the pressure inside the whipper, the nitrous forms bubbles and escapes from the food quickly, bringing flavor and liquid out with it.


Spices Surprise

1/2 cup or 4 fluid ounces of white rum
3 grams cilantro leaves
8 grams Thai basil leaves
8.5 grams orange peel


Creamright (author) from US & EU on November 09, 2010:

The end result is flavored liquid, nothing to do with making whip cream.(as you don't use a milk product)The pressure of the N20 infuses the liquid with flavor.

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Kelly Kline Burnett from Madison, Wisconsin on November 03, 2010:

So is the end result a liquid or more the consistency of cool whip?

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