I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search.
I own a manual cream whipper, which I rarely use, because it is exceedingly difficult to remove the cream from the canister. So I just use the whip attachment on my mixer.
I'm very interested in hearing people's opinions on pressurized whippers, and whether they can be used for more than cream.
Pros and Cons of cream whippers
creamequipmentwhipped-cream
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Best Answer
Cream whippers cleaning is not difficult, but rather heavy going, as what you usually fill them with are thick liquids. But you can clean the canister with a bottle brush and then follow the tips given in this answer on cleaning flasks.
You'd also have to clean the tip and the o-ring joints, but it's easy to do so with the pressure of a normal water tap.
If you are planning to get one think that you might not use it many often but it will occupy space, and they can be expensive to get (albeit this is something relative to each person/kitchen).
They are useful for making really quick whipps or mousses. But for some non conventional foods (see below) you might not find people willing to try them.
There are many recipes that use pressurized whippers, not just for sweet whipped creams. Some of them can be as innovative and surprising as the deconstructed tortilla de patatas. It's one of the utensils introduced in modernist/deconstructive cuisine, such as Ferran Adrià's espumas. You can get many recipes in this page from one manufacturer.