Inspired Google search from the doping thread: Carbon dioxide cannot be used for whipped cream because it is acidic in water, which would curdle the cream and give it a seltzer-like "sparkling" sensation. That is why NOS is used instead.
@Yukirin started
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Inspired Google search from the doping thread:
Carbon dioxide cannot be used for whipped cream because it is acidic in water, which would curdle the cream and give it a seltzer-like "sparkling" sensation. That is why NOS is used instead.