iSi Culinary International

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iSi Culinary is a division of iSi Group

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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International


There is currently a wide range of cream products available on the market. If you follow a few basic recommendations, you will be able to achieve very good results in no time at all with the majority of the available cream products using our iSi Whippers.

In our iSi Whippers, the cream is whipped with the help of gas which is released using pressure. One great advantage of this method is that a much larger volume can be whipped, compared to using a mixer, for example. Cream toppings prepared with an iSi Whipper are significantly lower in calories, lighter in taste, and more cost-effective. Cream whipped using an iSi Whipper is ideal topping for garnishing cold and hot drinks, ice cream, and desserts.

The fact that the cream can be stored in the iSi Whipper for a long time is another considerable advantage – the hermetically-sealed container allows cream to be kept fresh in the iSi Whipper for several days when stored in the refrigerator. For hygiene reasons, it is very important to thoroughly clean the tip on a regular basis!

Basic recommendations for optimal results when preparing cream:

Ensure that the iSi Whipper and the cream are well chilled.
It is advisable to briefly pre-chill your iSi Whipper in the refrigerator and to make 100 % sure that you do not use a whipper that is still warm from being washed. UHT cream should be stored in the refrigerator for 24 hours before being used in your whipper.
Do not overfill the whipper!
Keep to the specified maximum filling capacity of the iSi Whipper (0.25 L [8.5 fl. oz], 0.5 L [17 fl. oz]or 1 L [34 fl. oz]). The remaining empty space (gas space) is required for optimal whipping results. Use a measuring cup to do this!
Shake the whipper after screwing on each charger (1 charger for a 0.25 L and a 0.5 L [17 fl. oz] whipper, 2 chargers for a 1 L [34 fl. oz] whipper) – this means that all 1 L whippers should be shaken both after the first and the second charger has been screwed on.

Using different types of cream

How hard and how long you have to shake your iSi Whipper in order to achieve the desired consistency depends on the cream product you are using. In principle, the following general rules apply:

The more intensive the thermal treatment the cream has undergone, i.e., the longer the cream can stay fresh, the more the whipper must be shaken.
Fresh pasteurized cream (36%): shake around 5 times
Heat-treated cream that keeps for longer (32%, 36%): shake around 10 to 12 times
Heat-treated (UHT) long-life cream (30 to 32%): shake around 15 to 20 times

Vegetable fat-based whipping cream must be shaken significantly more than traditional cream. For example, whipping cream with 30% fat content should be shaken at least 20 times.

When using a particular cream or cream substitute in your iSi Whipper for the first time, we advise proceeding as follows, in order to find out how many times it needs to be shaken:

  1. Shake the whipper 5 (for fresh cream) to 10 (for long-life cream) times, but do not unscrew the charger holder at this point.
  2. Remove a small portion, and check the consistency.
  3. If the cream is still too liquid or the consistency is still too soft, then shake 3 to 5 more times.
  4. Remove another small amount, and test consistency.
  5. Repeat steps 3 and 4 if necessary.

As soon as you have achieved the desired consistency, do not shake your iSi Whipper any more and remove the charger holder.

Common problems and possible causes:

Cream is too liquid/its consistency is too soft:

Your iSi Whipper was not shaken enough:
Fresh pasteurized cream with 36% fat content must be shaken around 5 times. Shake long-life cream, UHT cream, and vegetable fat-based cream substitutes should be shaken around 10 to 20 times. A few vegetable fat-based cream substitutes only obtain a really good consistency after being shaken around 20 to 30 times.
Your iSi Whipper was overfilled:
The empty space (gas space) in the bottle is too small. Please be aware of the max. filling volume!
The cream is too warm:
UHT cream must be well chilled before use in your iSi Whipper (storage overnight in your refrigerator is ideal).
The iSi Gourmet Whip and the iSi Cream Profi Whip should always be stored in the refrigerator. The iSi Thermo Whippers can keep the pre-chilled cream cool for up to 8 hours (depending on the room temperature).
The cream product is not suitable for whipping:
For fresh pasteurized cream, we recommend a fat content of at least 30%. Vegetable fat-based cream substitutes and UHT cream should have a fat content of at least 25%, depending on additives.

Cream or cream mixtures that have become too stiff 'spray' out of the whipper:

The whipper was shaken too hard or shaken again:
You might think that you need to shake your whipper before each use – this is not necessary. As soon as the desired consistency has been achieved, you should not shake your iSi Whipper any more.

Still not satisfied with your whipping results despite all of these recommendations? We will be happy to advise you: