Wholesale Cream Charger Supplier – Buy Cream Chargers Cheap in Bulk.

We are your go-to supplier if you are interested in ordering large quantities of wholesale whip cream chargers. Each month, we export approximately 1,200 containers to wholesale cream charger businesses in different parts of the world. Besides, many other wholesalers we serve often require us to offer OEM wholesale cream charger services. This is where we customize the cream charger bottle and outer packaging box to reflect the customer’s logo and branding features.

Cream Chargers?

A cream charger is a cartridge or cylinder filled with nitrous oxide (N20). The N20 canister has a foil that covers the narrow end. This end must be broken, typically with a sharp pin, for the gas to be released.

It is commonly used as a dispenser for whipped cream. However, its primary purpose is that it is also widely used to provide texture to sweet and savory dishes, making it a versatile kitchen tool.

Culinary Uses of Cream Chargers

Cream chargers are considered to be versatile kitchen tools because they have a wide range of culinary applications. This includes the following:

  • Carbonated Drinks

The science behind cream chargers is highly similar to soda streams, so they can also be used on carbonated drinks. However, cream chargers and soda streams have one big difference: the cream charger uses N20 while soda streams use carbon dioxide.

But, substituting one of the other is perfectly fine since both can help create the fizzy texture of carbonated sodas.

  • Alcoholic Cocktails

Espusmas and foam add to the aesthetics of cocktails, making them more attractive. The traditional method of making these is by using a shaker. Still, it requires a lot of time that many professionals in busy bars do not have. But, it is possible to make high-quality espumas and foams for cocktails in a matter of seconds with a cream charger.

  • Whipped Cream Chargers

The most common use of cream charges is whipped cream. The cream charger allows N20 in the cream. This process results in gelatins, fats, and other stabilizing ingredients in the cream to react and make the distinct cream texture of whipped cream.

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