Food - News
Try This If Your Whipped Cream Nozzle Has Stopped Working
By MOLLY HARRIS
Cans of whipped cream are filled with heavy cream and nitrous oxide, the latter of which pushes the cream out of the can while also aerating it. Spraying whipped cream out at a 90-degree angle can clog the nozzle, so go for a 60-degree angle toward your dessert, which will help the gas and cream mix and prevent clogging.
If even holding it the right way doesn’t help, try running the can — but not the nozzle — under warm water, as warm water helps loosen the butterfat in the cream that could have congealed. However, make sure not to push anything down inside the nozzle, because it could poke a hole in the valve.
Another issue is a congested nozzle from leftover butterfat and sugar inside the nozzle. To fix this, just turn the can upside down with the lid on in a cup of warm water for a few minutes and let it clear the nozzle's airways. Just wipe it off, give the can a good shake, and try using it again.