Spray whipped cream in a can is a cook’s secret for making fancy swirls and peaks on top of fruit, ice cream and other desserts. Sweetened cream is mixed in a pressurized can with CO2 gas, creating a creamy foam that’s tasty on many dishes. If you’ve left your whipped cream in the refrigerator a little too long, the cream in the nozzle may have dried and clogged it. Don’t throw away a perfectly good can of whipped cream before trying some simple kitchen fixes.
Things You'll Need
Shake the can for five seconds to mix the CO2 thoroughly with the cream. Turn the can completely upside down over a sink. Press the side of the nozzle to push cream and propellant out. Often the force of the CO2 is enough to clear the nozzle.
Fill a coffee mug with hot water from the faucet. Remove the top from the can of whipped cream. Stand the can of whipped cream in the mug with the nozzle facing down.
Soak the nozzle in the hot water for 15 minutes. Remove the can after that time and rinse the nozzle with hot running water to remove any dried bits of cream that may remain. Turn the can upside down and test the nozzle. If it’s still clogged, repeat the soaking and rinsing process.