what can I add to cream to stablize so it won't be so running I have 1s1 .5lt
769342
Nothing needs to be added, honestly. You can try some of the stabilizing agents (agar), but that would probably gum up the machine. I would shake vigorously to ensure the nitric oxide has distributed throughout the cream. Also, leave the cartridge in the machine, don't unhook. More compressed air escapes.
769343
Sometimes one cartridge is not enough to whip the cream. Use a second cartridge and shake a couple of times and you should be good to go.
249770
Yes if you are making whipped cream, add one charge and shake it up. Whipping siphins can be used for much more. Bread to hollandaise mousse and that's just using nitrous.
2190464
plain old table salt works fine. 1-2 teaspoons is sufficient in a small footbath. More makes the machine beep a warning that the AMPs are too high. Salt mixes nicely with warm water.
415691
You can store it without the spout getting gummed up. But don't let it sit around forever, just a day or two. The cream will start to deflate.
386104
I use a liquid additive, specifically for scale, and have little build up. It's available on Amazon: Holmes Lime Scale Treatment Solution for Humidifiers, S1705PDQ-U
147524
You definitely can, my husband been using it without cream since we bought it.
353317
Cream if you can vet it to work. I have not had any success with whole milk or jalf and half.
604798
The cream is more like heavy whipping cream so it would depend on the recipe but I do use it a lot. Just keep in mind it has more fat and almost no water.
1340490
Use the recommended Amount on the bottle and if u use synthetic oil u have to use the synthetic stabilizer.
2015866
Hmmm not sure maybe it's the cream you are using. I use organic or raw cream when making my butter and I always get buttermilk when I let it strain properly. Sometimes you need to press the butter a little with a spoon to squeeze all the excess liquid. I also shake it for a really long time until Its fully solidified. And i learned that it makes it a lot easier when the cream is room temperature. Hope this helps :/
1605692
Hi amber. Per the recipe it has to be filtered water, not even tap will do. I add water, but have also added yogurt tonmake it creamy. Greek yogurt is best. I typically put half in and the other half another day. Soy also, and organic milk will also work. I feel lightheaded if I only add the water...you try and see what feels best.
2015865
Would image your cream was still a little cool. Keep shaking. I use this in power outages or small batches of unsalted. Running bigger batches, I use the food processor
1561814
I've never tried anything but heavy cream, but I don't know any reason why it wouldn't work. Good idea.
188244
It works with 2%, but it's not as smooth and creamy. I definitely recommend getting whole milk or heavy cream for these recipes.
173103
Absolutely. I don't know how much it affects whipping time if at all because I haven't tried a side-by-side comparison. I treat the cream as directed at least one day ahead of time. The lactose converts to a different sugar that doesn't seem to affect the whipping properties. Stiff peakable.
42730
I dont think that matters what model it is. I your machine may need de scaling and cleaning. if you just want to try take a wet wipe and wipe off the bar code reader sometimes the creamer gets sticky and clouds it up.
366962
Buy 1 pint (16 oz) of heavy whipping cream and pour it in. Only use Whip-It brand cartridges- insert the cartridge. Screw down the cap until you hear all the pressure relieved. Don't unscrew the cartridge cap, just leave it screwed in until all the whip cream is used. After pressurizing the cream, give it 5-8 good shakes, slowly pull the trigger over the sink to get it going. It sputters a bit at first, then it works perfectly. You can use it for up to a week. Keep in fridge. Shake a few times before each use after being on the fridge. I mix in a ounce of vanilla when I pour in the heavy cream for flavor. If you want it sweetened, use only confectioners sugar.