If you are unfamiliar with the idea of using cream chargers to make cream then simply follow these instructions:
Use double or whipping cream and pour it into the dispenser - there are three sizes of dispenser; 0.25. 0.5 or 1L. The amount of cream you add will depend upon the quantity of product you think you are going to need - but one important factor to take into consideration is that that once the liquid has been whipped then it will considerably larger than what you start off with - it is usually three times greater in volume after charging with N2O. For people that are used to creating desserts with a simple balloon whisk, they will almost certainly be surprised by how light and airy the cream has become - it will be as much as twice as light as manually prepared cream. Paradoxically,the heavier (more fat) in the dairy cream at the start the lighter it will be at the end of the procedure. The explanation for this is that the fat is the part of the compound that will actually "hold on to" the gas and allow pockets to inflate - like mini-balloons - these then lift up the aqueous part. For this reason we suggest that you always use a fat content of about 30% for chargers.
When you have filled the dispenser to the desired level the the top needs to be screwed down securely to make certain that the entire system has been fully sealed an will be able to withstand the high pressure created within when the N2O gas is released from the cream charger.
You can now attach the charger holder and screw it down to the head - this will perforate the steel canister and allow the gas to escape from the extremely high pressure that it exists at within the cylinder into the more moderate pressure in the dispenser body that it shares with the cream.