Archive for the ‘General’ Category

Welcome to Whipped Cream!

Why use canned whipped cream when you can get more flavorful, healthy, and signature results – just by using an iSi Whipper with an iSi cream charger?

There’s nothing better than billows of sweet, indulgent whipped cream on desserts and coffee drinks… unless it’s freshly made whipped cream that can be flavored with all sorts of other delicious ingredients, from flavored syrups & extracts to cocoa powder. It’s the kind of over-the-top garnish that creates craveability and premium appeal for any dessert-lover, and using the iSi Culinary System (iSi Whippers + iSi cream chargers) makes it easy to make & store, too.

Cream of the Crop
The appeal of fluffy, delicious homemade whipped cream can turn a standard dessert into an irresistible signature dish that will taste as wonderful as it looks!
• Transform pre-purchased, fully prepared desserts like cakes, pie, brownies and more into must-have signature desserts
• Build decadent sundaes and other ice cream confections that will appeal to anyone on your guest list
• Garnish floats, milkshakes, and malts that no one could turn down
• Create specialty coffee toppings and creamy, hot after-dinner drinks to enjoy as a treat for yourself, or with guests at your next dinner party

But wait – iSi Whippers are more than just fresh whipped cream- they are:
• More sanitary than consistently pressing your finger on the tip of an aerosol can
• Hygienic, with a controlled, air-tight system
• High-yield: 5 times what you put in (higher yield = lower cost per serving!)
• Long-lasting: Cream stays fresh for up to 10 days when using fresh ingredients and storing in the refrigerator
• Refillable and environmentally-friendly
• Under Warranty for 2 Years
• Easy to use

Plus, professional, stainless steel iSi Whippers are:
• Dishwasher safe
• NSF certified; HACCP compliant (for restaurant/foodservice use, too!)

Versatility Matters
Replacing pre-made or canned whipped toppings with fresh whipped cream made in an iSi Whipper allows you to use ingredients you may already have on hand—not just heavy cream, but a whole pantryful of flavors—to create delicious desserts and much, much more, including:
• Light & fluffy whipped cream to top off coffee drinks
• An extra-special treat for indulgent tiramisu or chocolate mousse
• The most important ingredient in strawberry shortcake!
• A filling for donut holes (using iSi Injector tips)
• A topping for freshly made waffles with fruit compote

The versatility of whipped cream is another reason why we love it so much. You can also make it lowfat if you like, and cream is a great base for many sweet & tasty flavorings – you can flavor it in so many ways (sugars, syrups, powders). For us, it just doesn’t get any better than that. Whatever you decide, it’s sure to be delicious and fresh every single time.

The Sweet Stuff
To sweeten your fresh whipped cream, you can use either powdered sugar or regular granulated sugar (powdered sugar dissolves a bit faster). Honey, maple syrup, agave nectar or flavored syrups all work well too. If you’re looking for a lower-calorie alternative, you can use Splenda, Equal or any number of the many Stevia-based sweeteners available.
Monin, maker of gourmet flavors from France since 1912, offers natural syrups including many fun seasonal flavors.
Extracts offer you the ability to add flavor while controlling the amount and type of sweetener used. You can’t go wrong with pure vanilla extract – but other commonly available extracts on your supermarket shelves include almond, lemon, coffee, and rum- just to name a few.

Or, spice it up a bit! Try a savory whipped cream with smoked salt, chili powder, wasabi, or even horseradish to serve with savory dishes like braised short ribs or smoked salmon.

Making Whipped Cream in an iSi Whipper

All iSi Whippers make fresh whipped cream (makes sense – right?). To choose the best iSi Whipper for your needs, visit the products section of our website:

Choose either “Home Use” or “Professional Use” to get started, and you’re on your way to exploring the many varieties of iSi Whippers that you can add to your kitchen, based on the recipes you want to make.

So – let’s get started with making your own fresh whipped cream with an iSi Whipper:

1) First the cream. You can use any kind of heavy whipping cream. We like heavy whipping cream, and use it in most of our iSi recipes because of its lovely taste and texture.

2) Then add any sweeteners and flavorings. Again, use whatever you want: cane sugar, Stevia, honey, agave, maple syrup, or flavored syrups. Just make sure any sweetener is completely dissolved, or particles will clog the release valve of your iSi Whipper. If you prefer, you can also avoid any sweetener because you may find find the taste of cream sweet enough, especially when topping a rich drink or dessert.

3) Make sure to fill your iSi Whipper up no further than the maximum fill line etched on the outside of the bottle. You can also use a measuring cup, like our iSi Basics Flex~it ® flexible silicone measuring cups to pre-measure your ingredients for a half-pint, pint, or quart-sized iSi Whipper. This is an especially good idea when adding flavored syrups as you don’t want to pour in more liquid than the capacity stated on the iSi Whipper’s fill line.

4) Screw on 1 iSi cream charger and shake vigorously until the desired consistency is achieved, typically 3 to 5 times.

Now – test the consistency. Hold the bottle with the tip pointed straight down and press the lever to dispense.

And… voila! Fresh whipped cream! Time to taste your fresh creation!

Storing Your Whipped Cream
You can store the rest of your whipped cream in the refrigerator with the bottle on its side. Remove the decorator tip and wash it by hand, using the cleaning brush included in the original packaging. Remember to recycle your empty iSi cream charger – it’s made of recyclable steel. Your whipped cream will keep fresh and fluffy up to 10 days when stored in the refrigerator!

For any questions on storing, cleaning, or using your iSi Whipper, visit the FAQ section of our website.

Other Recipes for Flavored Whipped Cream

Our online iSi recipe database offers complete access to the many inspiring recipes in our collection – including whipped cream and beyond! You can filter your search by ingredients needed, the type of iSi Whipper you are working with, or even level of difficulty & preparation time.

Signing up for free access to over 800 iSi Recipes is quick and easy –join our online community of iSi fans worldwide:

In the meantime, here is a recipe for something a little “beyond whipped cream” from our Database that you can get started on right away!

Chocolate Mousse
A light and fluffy dessert classic

iSi chocolate mousse photo

Ingredients for a 0.5 L (~17 fl. oz) iSi Whipper:
400 ml Cream
10 g Instant coffee
24 g Instant hot chocolate
90 ml Cognac
48 g Powdered sugar

Stir all ingredients until well combined and the powder is completely dissolved, then put into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.


Drink Outside the Box

Find yourself with too much of a good thing this summer?  Perhaps that giant tuft of basil is turning a little  brown or those five pounds of cherries are developing some spots.  But they’re on sale now and it’s the height of the season!

At iSi, we say, if you can’t cook with it, drink with it!  Beverages nowadays are astounding: you can find every type of flavor, ones with sugars and without, electrolytes, carbonation – you name it, it’s out there. Why not try something on your own?  This summer, we challenge you to drink outside the box.

This summer, try a variation on one of Kathy Casey’s recipes, created by the clever folks at Food52, providing  a delicious use for those fresh cherries and basil.

Cherry and Thai Basil Soda by Food52
Ingredients for 1 pint Whipper
1 Bunch Thai Basil
500 ml cold water, then 800 ml cold water
1/2 pint cherries, sliced and halved
1/4 cup white sugar, to taste


The night before: remove the basil leaves from the stems and wash well.   Discard any brown/wilted leaves.  Add the leaves to the 500mL cold water and muddle/bruise with a wooden spoon or muddler.  Refrigerate overnight.

Once the cherries are rinsed, stemmed, and halved, add to the 800mL water and boil for about 45 minutes.  When the cherries are boiled and have lost most of their color, taste the juice and add sugar, about 1/4 cup, if necessary.  Filter the juice through a strainer; be sure to remove any pulpy bits (a fine sieve or gold coffee filter is best).  You want the juice as clear as possible.  Press out any remaining juice from the cherries.

Once the fruit juice is cool, strain the basil-infused water into the cherry juice.  Pour the juice into your pre-chilled iSi whipper, screw on one to two iSi soda chargers (however carbonated you’d like!) and shake well.  Refrigerate overnight.  Serve immediately and very chilled.

Note: You can use the Gourmet Whip Plus or Creative Whip for the above applications.  You could even blend the juices and add in carbonated water using our iSi Soda Siphon.

Or how about something slightly more adult?   Kathy Casey of The Liquid Kitchen shows you how to make a delicate and light cocktail incorporating lemon, mint and a touch of local honey using our iSi Gourmet Whip PLUS.  A perfect summer porch drink!

Photo by Food52


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

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.


Flavor in an Instant

Sun Tea.  Mojitos.  Lemonade.  It’s what we have on our mind today as the Summer Solstice hit just this past week.  But as always, we are always thinking of ways to make them well…. just a wee bit better.

We need flavor.  We need versatility.  We don’t like limitations and we believe in endless possibilities.  Enter rapid infusion.  What we call “Performance under Pressure”.  Simply place any porous flavoring ingredient—lemon zest, fresh herbs, cocoa nibs, chilies, etc. in the iSi Gourmet Whip PLUS , fill with a liquid such as olive oil, vinegar, water or spirits, and charge it with an iSi cream charger – and bingo!  Now at your fingertips, instantly create cold or warm infusions, which would otherwise take weeks or sacrifice flavor.  Your good ‘ole Gourmet Whip PLUS is the ultimate solution for securing flavor and ensuring versatility and consistency.

In the video below, check out John Pomeroy, Purity Vodka Brand Ambassador, as he demonstrates the rapid infusion technique using one of our favorite infusible spirits: Purity Vodka.

Purity Pineapple Rain:
Ingredients for 1/2 Liter Whipper
Fresh cubed pineapple
2 oz Purity vodka
1 oz simple syrup
2 oz soda water

Place two ounces of fresh cubed pineapple into a 0.5L iSi Gourmet Whip PLUS with 2oz Purity Vodka (iSi recommends using the highest quality vodka for this recipe) . Charge with two iSi Cream Chargers, swirl and then let sit for two minutes. Rapidly release the gas by venting in an upright position, and allow to sit until bubbling subsides. Strain into a highball glass filled with ice. Add simple syrup and top with soda. Garnish with the Purity-infused pineapple cubes and a pineapple leaf.

Lemon Thyme infused olive oil.  Cherry flavored vodka.  Mango water.  From something as simple as flavored olive oils to infused cocktails, the possibilities are endless.  Especially during these hot summer months, the addition of fresh fruit or herb flavors in beverages are delightfully crisp, refreshing and flavorful.

So, what will you infuse today?  Tell us about your infusion creations in the comments section below.


Creative Condiments

We here at iSi are all about innovation.  We love to find the extraordinary in an otherwise ordinary recipe.  But come the summer months, especially Memorial Day weekend, we love nothing more than to toss off our aprons, get out of the kitchen and kick back with a burger and beer just like everyone else.

Well, why can’t we have both?  After all, there’s a reason ketchup and mustard make a lethal combination, the ultimate definite of umami.  Mustard, that tang is unmistakable and at the end of the day, nothing binds those flavors together better than an old fashioned mayonnaise.  With cheese on top, please.

With all respect to these flavors, this Memorial Day, we politely encourage you to ditch the old plastic containers of condiments, and add a little DIY twist.

Our recipe for Mustard Sauce gives not only a fabulous depth of flavor but a creamy mouthfeel with the addition of heavy cream.  You can also choose to take it up a notch with a bit of a veal stock reduction, for an added wow effect.

What about mayonnaise – served warm?  It’s one way to ensure your burger is served piping hot.  Ours calls for two different oils and a dash of mustard.  In addition, our classic gorgonzola mousse, or Chef Richard Blais’ recipe for Cheese Wizard are two ways to evenly distribute a cheese flavor, without the messy melting or seizing problem.

If you’re feeling a bit more adventurous or have some prep time, why not a wasabi or avocado espuma?

We’ll leave fashion to the um…professionals.  We’ll stick to the food.

Mustard Sauce

Ingredients for 1 Liter Whipper

640 ml water

200 ml heavy cream

40 g Dijon mustard

6 g mustard powder

125 ml veal reduction ( optional)

Veal reduction

100 ml veal stock

50 g butter

1 tbsp flour


For the veal reduction: Melt butter, add flour and cook over high heat for a few minutes.  Whisk in veal stock and simmer for 10 minutes.

For the sauce:  Bring all ingredients, including the reduction, to a boil and strain into a 1 L iSi whipper.   Screw on two iSi cream chargers and shake vigorously after each one.  You can serve this immediately warm or refrigerate.

Warm Mayonnaise

Ingredients for 1 Liter Whipper

10 eggs (room temperature)

400 ml sunflower seed oil

100 ml olive oil

1 tsp mustard (medium hot)

2-3 tbsp white wine vinegar

salt, sugar, white pepper, lemon juice to taste


Whisk eggs and mustard into a large bowl.  Combine oils and add in drop by drop, then whisk in a steady trickle into egg mixture.  Season to taste with vinegar, salt, sugar, white pepper and lemon juice.

Strain sauce through the iSi funnel and pour into a 1 L iSi whipper.  Screw on two iSi cream chargers and shake vigorously after each one.  Allow mixture to settle for fifteen minutes prior to serving and store in warm water bath in a bowl to keep warm.  Refrigerate after use.

Note: You may also add pureed garlic to make a warm aioli sauce.

Cheese Wizard by Chef Richard Blais

Ingredients for 1 pint Whipper

200 grams whole milk

100 grams Velveeta

100 grams white cheddar

3 drops roast beef extract


Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint iSi whipper. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!

Note: You can use the Gourmet Whip Plus, Cream Profi Whip Plus or Creative Whip for the above applications.

Photo by Amusing Planet


Live from the International Home + Housewares Show 2012!

Welcome to our new home at the International Home + Housewares Show 2012!

You may have seen our booth last year, which was nice, but our new glowing counter looks like we’ve landed the Starship iSi in the middle of McCormick Place in Chicago—and that’s kind of how it feels too. With demos and tastings of futuristic-sounding food and drink—like microwave chocolate sponge cake with peanut butter chips, carbonated grape, and whipped cream (below)—it might seem like we’re back from the future, but it’s just our easy take on a classic PB & J with milk, any kid’s favorite after-school snack.

For a little more grown up tastes, we also served “Virgin Mary” infused celery sticks with blue cheese wiz (below). The celery sticks show off the new Rapid Infusion Technique, which you may have seen in the New York Times as Bloody Mary celery sticks.

Our hot, new, most coveted item at the show is hands down the Flex-it Mini Measuring Cup (below).

But our personal favorite at the show is meeting friends, old and new, and showing what you can easily do at home too. We’ve been so busy that we were only able to catch most of our show team together for a quick “class photo” — and yes, that’s Rick Agresta, whom you met last year! If you’re coming to the show, please stop by our booth—we’re in our usual spot (#S1224). If you did, please let us know what you thought in the comments below—and on Facebook. Thanks!


Pre-show: International Home + Housewares Show 2012

It’s that time of year again! We’re getting ready for the International Home + Housewares Show 2012—and boy, do we need coffee. But not just any coffee, we’re having edible espresso.

If you’ve been by our booth in the past couple of years you might have tasted it too. It’s our version of Èspesso, the intense coffee “foam” invented by El Bulli chef/owner Ferran Adrià for Lavazza, using our very own iSi cream whippers. We adapted the recipe for home cooks and it could not be easier. It’s nothing more than coffee, cream, sugar, and a little gelatin powder. You can find all the ingredients at any grocery store, and you don’t even need a coffeemaker, much less an espresso machine. Our recipe uses cold-infused coffee, which means you simply mix ground coffee with water and let it sit in the fridge overnight.

Could not be easier—right? But the flavor will knock you out—or wake you up, if you will. One of our favorite parts of the show—where nearly every single coffee and espresso machine in the world is serving it up—is the happy look of surprise when you taste ours.

We’ll be serving our edible “espresso” again at this year’s show, along with a whole menu we’ve been working on to demonstrate the many ways you can use our whippers and accessories at home.

We present, for your consideration, our International Home + Housewares Show 2012 Menu:

Saturday: Mash and Bangers; Peanut Butter Cake, Carbonated Grapes, and Whipped Cream

Sunday: Edible Espresso; Belgian Waffle Bites with Maple Whipped Cream; Sliders with Cheddar Cheese Wiz; Chocolate-or-Vanilla-Filled Donut Holes

Monday: Edible Espresso; Eggs Florentine with Warm Swiss Cheese; Garlic Lemon Rosemary-Infused Chicken Baguette Sammies with Warm Brie Sauce; Tabasco-infused celery Sticks with Blue Cheese Wiz

Tuesday: Edible Chai; Mini Coconut Milk Pancakes with Banana Whipped Cream; Tempura-fried BLTs

Will you be at the show? Please let us know in the comments below—and visit us at Booth S1224. Can’t wait to see you there!

Post and photo by Louisa Chu


The Versatility of Vanilla

Late winter. How many of us are still craving stews and pot roasts? With this unusually warm “winter” we’ve been having, and our daffodils already peeking through the ground cover, we can’t help but wonder if spring is right around the corner. It has us thinking about spring fruit and produce more than ever, to just hurry up and get here!

Call us impatient, but we know we’re still stuck with winter’s produce in the meantime. Maybe some lovely blood oranges or kiwis, pink and red grapefruits, even an Anjou pear or two! With that, we’ve come up with this delicious, yet versatile vanilla yogurt cream, which works well for every season — even those that are confused (and shall remain nameless, you Winter of 2012)!

Vanilla Yogurt Cream
Ingredients for 1 pint Creative Whip
2 cups vanilla yogurt
2 cups heavy cream
1 tbsp confectioners sugar
pinch vanilla seeds (from the bean), optional

Mix all ingredients until the sugar is completely dissolved and pour into a 1 pint iSi Creative Whip and screw on 2 iSi cream chargers and shake vigorously after each charge. Chill for at least 30 minutes. To serve, this versatile cream pairs well with any meal: dollop on top of seasonal fresh fruit, oatmeal or pancakes for breakfast,  lamb shanks or lobster for dinner and chocolate or poached apples for dessert, just to name a few.

Note: You can substitute or add to the vanilla for any kind of additional flavoring, such as a touch of lemon or orange oil, based on your dish. Really anything pairs fabulously with this cream.

Photo adapted from A Series of Kitchen Experiments


A Pesto for Summer

By now, you’ve probably felt slight hints of autumn creeping about. Don’t let those cool nights fool you: summer is still in full swing, and with it, the ever abundant supply of fresh produce and herbs. If you have a garden or belong to a CSA, you’re more than likely giving away your tomatoes and zucchini in gift baskets by now.  And at your local green market, vendors are showcasing their best selection of the year.

Vegetables aside, it’s hard to ignore that basil plant that has grown a whole two feet over the summer. And what about all those other herbs?  Pesto sauce to the rescue!  Pesto is a natural solution. You can use heaps of those fresh herbs, and the sauce keeps for weeks in the fridge. Best of all, pesto isn’t limited to the holy trinity of basil, olive oil and pine nuts. Feel free to innovate with parsley, arugula, rosemary or even thyme. In the recipe below, we’ve combined the traditional method and matched it with the iSi Creative Whip, which adds an unctuous, creamy texture to your sauce. Enjoy!

Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan cheese

In a food processor, chop the garlic and pine nuts. Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running.  Add salt and pepper to taste and set aside.

Meanwhile, in a saucepan, heat milk and cream.  Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated. Let sauce cool before adding the pesto and combining well. Pour into a 1 pint iSi Creative Whip and screw in a cream charger and shake vigorously. Refrigerate.

Serve with pasta, vegetables or cooked poultry. Note: you can easily switch up the herbs in this recipe.

Post by Bao Ong. Photo by Herb Garden Passion.


Shaking Up Grilling Season

Summer is tailor-made for grilling. It’s the time of year when you turn to burgers, slabs of marbled meat and ears of sweet corn. You fire up the grill because it’s easy and convenient – and who wants to heat up a kitchen? Unfortunately sometimes, it can mean you fall into a rut. After all, a nice, simple burger cooked just right is just that: nice and simple.

The iSi Creative Whip can help you shake things up a bit while keeping it easy. You don’t have to invest in fancy artisanal ingredients or stick with the old tried and true: ketchup or bottled barbecue sauce. In the recipe below, we spice up a traditional cream-based sauce with chipotle peppers.  It has a kick to it that keeps the flavor interesting with a bit of heat, and adds a creamy texture to boot. The sauce is quite versatile as well, and you can use it as a vegetable dip at parties.

Summer grilling is meant to be fun and easy. Just remember, with a little creativity, your dinner can taste better than just good (and expected)!

Ingredients for 1 pint Creative Whip

½ cup of chipotle peppers in adobo sauce, diced
1 cup cream cheese
½ cup heavy cream
Juice of one lime

In a blender or food processor, puree chipotle peppers with cream cheese until smooth. Pass through a fine sieve and stir in heavy cream and lime juice. The mixture should have a creamy consistency. Pour into a 1 pint iSi Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least one 30 minutes before serving.

This sauce will go well with burgers.

Post by Bao Ong. Photo by Gregor Halenda Photography.