Nachos With Whipped Sour Cream

Nachos With Whipped Sour Cream

TIME: 5 min


  • 1 1/3 cup of heavy whipping cream
  • 2 lemons or limes (strained juice)
  • 1 pinch salt (finely granulated)
  • Nacho chips


  1. Fill the ICO Whipped Cream Dispenser with the ingredients, close and shake well to dissolve the salt. 
  2. Charge dispenser with 1 N2O cartridge. Shake dispenser a few seconds so that the gas mixes with the contents.  TIP: The consistency of the cream is directly related to the number of times you shake the dispenser after charging it.  For a stiffer consistency, more shaking is required.  For a softer consistency, less shaking is required.
  3. Let the filled whipper cool in the refrigerator for a minimum of 2 hours.
  4. Serve with nachos.

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