Product Use & Information

Video: How to Make Whipped Cream

Video: How to Make Soda Water

Video: Classic Glass Soda Siphon - Easy Fixes

Video: Infuse Alcohol with Whip Cream Dispensers

Video: Comte Foam and Roasted Asparagus

Video: Aerated Brioche with Whip Cream Dispenser

Video: How to use the iSi "Fillit" Injector Tips

These recipes are to be prepared in a 1/2 litre dispenser bottle. If you have a larger or a smaller dispenser, try increasing recipes accordingly. All recipes require only one nitrous oxide charger, however, if your cream begins to come out in a more liquid form, you may add more gas. Remember: use a thoroughly cleaned and dried dispenser. If you use a 1 litre dispenser, you will need two 8-gram chargers For specific instructions and tips on how to use whip cream dispensers with the nitrous cartridges (including a video), please go to our whip cream instructions page.

Hint: Use cold ingredients (cream) and always dispense with dispenser tip pointed down straight down. Also, yields seem to improve with Whipping Cream as opposed to Heavy Whipping Cream. Regular whipping cream contains approximately 28% milk fat, and the heavy whipping cream is closer to 34%. When you make "whipped cream" the "old fashion" way (whipping the cream), you are infusing the atmospheric nitrogen (78% of the air we breathe is nitrogen) into the milk fat. Using the nitrous oxide chargers for preparation of whipped cream is the most efficient way of delivering the gas and therefore you won't need as cream with as high of a fat content. could be construed that using nitrous oxide chargers to make whipped cream is a more "health conscious" method.

Another Hint: Do not use granulated sugars use powdered or "confectioner's" sugar. Also, other sweeteners are perfectly acceptable; agave is a great substitute.

Yet Another Hint: If you are making cream that requires "stability"- add gelatin to your whipped cream. The challenge is that you want to keep the cream (and bowl and beaters) cold, but that you have to heat gelatin in order to dissolve it. Add hot gelatin to your whipped cream and you will defeat your purpose and deflate the cream. The best approach is to soften the gelatin by sprinkling it on cold water and waiting a bit. Then heat the mixture enough to get it to dissolve (but keeping it below boiling, which reduces the gelatin's holding ability). Allow it to cool to roughly body temperature, and then incorporate it into the whipped cream. Gelatin and other stabilizers are great of "non fat" ingredients such as soy milk or rice milk.


Recipe Ideas

Basic Whipped Cream

1 cup whipping cream
1 teaspoon Vanilla (or to taste)
1 tablespoon powdered sugar (or to taste)

Thoroughly mix together ingredients in the dispenser. Replace cap, charge with one cylinder and shake.

Low Carb "Atkins" Whip Cream

1 cup whipping cream
1 tablespoon powdered Splenda™ (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Liqueur Cream Coffee Topping

1 cup whipping cream
1 Tbsp Frangelico Hazelnut liqueur (or any other delectable spirit)
1 Tbsp powdered sugar

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.