Anyone can whip cream? Yes, we agree! With a few simple tricks from our Culinary R&D Rainer Kratzer you will get perfect results and save money!
Directly fill an iSi Whip with cream. Tip 1: Always use well chilled cream! Why? Cream largely consists of fat, which has a higher stability when cold – exactly what we need for a firm cream topping!
With our Food Whippern there is a simple rule: For 0.5 L and 0.25 L Whipper always use 1 charger, for a 1 L Whip always 2 chargers. Tip 2: It doesn't matter how much mixture the Whip is filled with – you can't fill it with too little! However, make sure not to exceed the maximum filling quantity!
Shake the Whip three times. Tip 3: Now try it! Put a small dollop on a plate – are you satisfied with the consistency? If so, put the Whip in the fridge without further shaking.
If the cream is too liquid, shake again and give it another try. Repeat the process until you have achieved a result that's perfect for you.