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AthanasiusKircher writes:

Airgas, Inc. has apparently run out of gas -- specifically nitrous oxide. Given that Airgas is the foremost manufacturer of nitrous oxide in the U.S., there is now a nationwide shortage.

Although the problems supposedly date back to an August plant explosion in Florida (which apparently was only reported locally), no one really noticed a problem until coffee shops started running out of whipped cream lately.

Now the news media is being whipped up into a frenzy over the possibility of a holiday desserts without whipped cream.

Time reports on this "dire" issue:

Stock up on canned whipped cream during your next jaunt to the grocery store, because we—as a nation—might be running out soon. That's right: the most important topping (or stand-alone ingredient, for some) in the dessert world is in dire short supply this holiday season. According to the Chicago Tribune, this terrifying fact is all due to a national shortage in nitrous oxide, the gas used to make aerosol cans of whipped cream function the way they're supposed to (among other things).

While this gas shortage reporting about missing coffee toppings may seem silly, it really is no laughing matter. Other Airgas plants beyond Florida are apparently also having problems, so some reports suggest remaining nitrous oxide stocks are now being restricted to medical use until replacement supplies can be imported from Europe. A bulletin sent out to store managers at regional grocery chain Market Basket notes:

Airgas, Inc. had an explosion in their Florida plant and a total loss. Their Maitland, Ontario plant was shut down for safety reasons, and their Yazoo City, Mississippi facility continues to have issues with two lines. Airgas will begin importing nitrous oxide from Europe in December. However, for now, all nitrous oxide available is being used for medical purposes.

More details at the Chicago Tribune .

[Continues...]

What I personally find hilarious about all of this holiday dessert hysteria is that whipped cream is one of the simplest things to make in your kitchen. Do you have any device capable of agitating enough to whip air into a liquid (e.g., hand mixer, stand mixer, immersion blender, food processor, even a bowl and a whisk)? You can make whipped cream in anywhere from a few seconds to a few minutes. (1) Pour some heavy cream (or "whipping cream"). (2) Whip until desired texture is achieved. (3) Toward the end, add any sugar or other flavorings (many people will put at least a tiny bit of vanilla extract). The end. (Minor caution: do pay attention and don't whip beyond where the cream starts to get quite stiff, or you will turn it into homemade butter.)

There's a lot of kitchen lore about having to put bowls and beaters into the freezer, etc., but that's really only necessary if you're whipping by hand with a whisk. And if you've never made homemade whipped cream, be prepared for something significantly better than the can. In addition, you get to choose exactly the texture you like -- do you want it nearly stiff and very light? Or dense, very rich, and a little runny? Feel free to add a little flavor -- a dash of cinnamon, some cocoa powder, a tablespoon or two of your favorite liqueur, a little orange zest, or even something more exotic.

Seriously, I can't even figure out why anyone would buy the canned stuff, nitrous oxide shortage or not. Every time I serve the "real thing" for guests, they act like it's the best thing they've ever eaten. Far from a holiday disaster, maybe we should look at this as an opportunity to make America whip cream again.

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