A preparation method employing a pressurized canister to create and dispense stabilized, aerated topping from liquid cream and other ingredients. For example, one might charge a stainless steel container with heavy cream, a sweetener, and a flavoring agent, then use nitrous oxide (NO) cartridges to pressurize the mixture, resulting in a light, fluffy product ready for immediate use.
This method offers several advantages, including the convenience of on-demand production, extended product shelf life compared to manually whipped cream, and the ability to control ingredients precisely. Historically, this technique evolved from methods of incorporating gas into liquids, becoming increasingly popular in both professional kitchens and home use due to its efficiency and consistent results.