Review on Stainless Steel Whipped Cream Dispenser - Premium Whipped Cream Maker - Gourmet Cream Whipper - Generous 500ml / 1 Pint Capacity Canister - Complete with 3 Culinary Decorating Nozzles by Megan Smith

It all started with a $4 can of Reddi-Wip. All year we have been looking forward to the week that will be Hood strawberry season. My mom, a certified chef, makes the best strawberry shortcake you'll ever taste, and she insists on real whipped cream from scratch. I complain that whipped cream doesn't hold up well unless it's stabilized with gelatin or other proteins (yuk). For home (I didn't want my mom to know) I bought a can or Reddi-Wip for $4 and it only topped 4 cakes before we were done leaving me with liquid waste. That's when I decided to research whipped cream dispensers. I did a lot of internet research before deciding on the Otis Classic Whipping Cream Dispenser. I wanted it to be stainless steel (bow to stern). I don't want aluminum, reactive metals or chemical coatings to come into contact with our food. I wanted a quality product that would last and not emit NO2. I intend to keep the cream loaded and ready to use in the fridge, like Reddi-Wip for example. I also wanted something that uses the standard 8g NO2 for affordability and economy. I chose the pint size because that's what you're using for a standard 8g NO2 charger. A liter would require 2 chargers or a custom charger. Otis Classic continued to appear as the number one or two best creamers on several review sites. Number 1 was often a different brand and I think that's probably because the site is promoting their particular brand. But only Otis Classic continued to appear regularly in the top 5 on almost every site. In the end I settled on either ISI or Otis Classic v2. The Otis Classic v2 comes with additional attachments that must be purchased separately for ISI. However, ISI uses 18/10 stainless steel, which is better than the 18/8 stainless steel used in the Otis Classic. You can put 18/10 in the dishwasher. The Otis Classic uses a SS (ISI plastic) charging retainer which is a little tricky to screw in, but I lubricated the threads with petroleum jelly as recommended and it works great. Note: Vaseline doesn't come into contact with whipped cream or your hands in any way, you never know it's there. This is the outer part that you take off after charging. I ended up ordering an Otis Classic, the price didn't bother me, the best quality, performance and durability is what I was looking for. ISI costs about $20 more but has a higher percentage of negative reviews. As soon as I received my Otis dispenser, we tested it right away. The whipped cream was amazing, even the chef's mom agreed. We put mounds of whipped cream on everything, including scales :-o . We still had some cream in our first jar when the charger died. I was concerned that gas might have leaked so I cleaned it, added cream, weighed the full dispenser (1289g), added gas (8g) and then weighed again (1297g). I then weighed him every day for the next 3 days and he didn't lose a gram. While using it, I weighed the dispenser both before and immediately after use. I have confirmed that the dispenser has never leaked gas or cream on its own. What I've found is that before dispensing, you shake the milk jug vigorously upside down 1 or 2 times and don't have to rotate it vertically until you're done. The reason for this is that cream can stick to the bottom of the jar and you want that cream to be at the end of the frother when you dispense it so that extra gas isn't being flung out. Also, little ones tend to spray sideways rather than upside down and this also displaces the gas. I have found that without releasing the gas, it holds the entire contents of the can. I use ISI 8gm chargers which I got from Revain for only 0.70p each in packs of 50. That should take years. We like sweeter whipped cream with 1 pint heavy cream, 4 tablespoons powdered sugar (there seems to be less cornstarch in C&H), and 3 teaspoons high-quality vanilla. Mix everything together, pour into the milk jug, add the charger and you're ready for the best real whipped cream, served perfectly every time you take it out of the fridge. After 2 weeks everything is exactly the same as the day you put the cream in the jar. All the amenities of Reddi-Wip with superior quality and taste. Long refrigeration and slow use won't affect quality but I wouldn't store past the cream's expiration date and make sure to sterilize the jar so the cream lasts longer. Final note: $1.82 per pint of heavy cream + 0.70 cents per batch = $2.52 for 8 cups of heavy cream. Reddi-Wip = $4 for 2 cups of whipped cream.