How to Make Vegan Whipped Cream with N2O Chargers
Vegan Whipped Cream • Powered by Gazmi
Cloudy, dreamy, dairy-free. This guide shows you how to turn a plant-based cream into fluffy whipped cream using a whipped cream dispenser and food-grade N2O chargers. Equal parts science and kitchen fun, with pro tips from the Gazmi team.
The Fun Science (Why N2O Makes It Fluffy)
Whipping is all about trapping gas in fat. Inside the dispenser, pressurized N2O dissolves into the chilled plant cream. When you press the lever, pressure drops and the gas expands—tiny bubbles form and the fat phase helps hold them in place. Result: a stable foam we lovingly call whipped cream.
Pick Your Vegan Base
- Coconut cream → richest body, great stand-up peaks
- Soy cream → smooth and mild
- Oat or almond cream → lighter, slightly nutty
Ingredients
- 240 ml chilled plant cream (coconut, soy, oat, or almond)
- 2–3 tbsp powdered sugar or maple syrup
- 1 tsp vanilla extract (or almond extract)
Equipment
- Whipped cream dispenser
- N2O charger — Gazmi food-grade cartridges
- Mixing bowl & whisk (for pre-mixing)
Step-by-Step
- Chill everything. Cold base = tighter foam.
- Mix the base. Combine cream, sweetener, and flavor. Stir until smooth.
- Load dispenser. Pour mixture in, leaving room for gas expansion.
- Charge with N2O. Insert a Gazmi charger; shake gently.
- Dispense. Hold upside down, press lever—hello vegan whipped cream!
Why Gazmi?
Because when you’re whipping, you don’t want “maybe.” You want perfect every time. Gazmi dispensers and N2O chargers deliver consistency, smooth texture, and kitchen fun—without drama.
Where to Use Vegan Whip
- On coffee ☕
- Over cakes and pies 🍰
- With fresh fruit 🍓
- Straight from the dispenser (we won’t tell 😉)
Whip smart. Whip plant-based. Whip with Gazmi.