Whipped Cream 2.0

We love finding a “one size fits all”.  It so rarely happens anymore, but such a thrill when it does!  We like to think of our whipped cream as such.  Its applications are endless: topping off a root beer float or fruit compote, even an after dinner pie and coffee, the list goes on and on.  Some of our personal favorites show off whipped cream as the star: a key component in a strawberry shortcake or even as a filling in donuts, a specialty of ours we showed off at the Housewares show earlier this year.

We’ve made it incredibly easy to make whipped cream yourself at home. Using our iSi Gourmet Whip PLUS you can create any flavor of whipped cream you want.  Plus,  it’s dishwasher safe and we include a variety of decorator tips to satisfy any creative whim.  A bonus?  The cream can stay fresh for up to 10 days with fresh ingredients and storage in the refrigerator AND yields up to five times what you put into the whipper.  Additionally, you can use our iSi Cream Profi Whip PLUS which was practically built to serve whipped cream. Perhaps you’ve seen them in use at your local coffee shop.

The versatility of whipped cream is another reason why we love it so much.  You can make it lowfat if you wish, and you can flavor it about a zillion different ways (sugars, syrups, powders) – which is just how we served our donut holes at the 2012 Home and Housewares Show.  Using our stainless steel injector needles, we were able to add an organic chocolate powder and inject freshly made donuts with homemade whipped creams, right on the spot.  For us, it just doesn’t get any better than that.

Fresh Whipped Cream

Ingredients for 1 Pint Whipper
14 oz. chilled heavy cream (38% butterfat)
2 oz. flavoring syrup

Preparation
Pour heavy cream and syrup into the iSi whipper, screw in 1 iSi cream charger and shake vigorously 4-5 times.

Serving Suggestion
Dispense fresh whipped cream over sliced strawberries or in a shortcake.  You can also use as a filling or a topper.

Post and photo by Judiaann Woo | PUBLISHED: July 6, 2012