Go to the Recipe: World’s Best Whipped Cream
If you release some of the gas after a charge, that would mean the liquid now has less dissolved gas because the pressure has decreased, correct? But if you overcharge, the final result after you release some pressure would theoretically be the same if you used Grant's technique, by simultaneously releasing the pressure as you charge, correct? I just think that because the gas is dissolved at this point, and since it hasn't had a chance to explode and create the foam, the air bubbles aren't there. By releasing the pressure, there's less dissolved air and when your squeeze the nozzle, the liquid (cream in this case) won't be overwhipped even if you initially overcharged. Am I thinking right?
Another question, when you shake the siphon, you're mechanically mixing more air into the liquid yes? So the more you shake, the more "whipped" the cream is. If I made the perfect whipped cream texture, but I keep placing the siphon down, picking it up again, and putting it down, etc. I would eventually have an overwhipped cream correct, even if I'm gentle and slow with the siphon?
This is great! I always whipped cream by hand as I didn't like how overwhipped cream always came out when I used the siphon. I was doing it really wrong it turns out-- cold cream and at least one charger. Oops. Kind of a "duh" kind of thing now that I think about it.
I really like what xanthan does too.
No...can't add air in to a sealed siphon regardless of how much you move around the air that is in there
Hi, i used 453.6 g of cream equals 16oz, my iSi is a pint. I used 0.5g Xanthan gum, 25g
sugar 46.4 short of 500g. My whip cream wasn't thick enough perhaps cut back on the
Xanthan gum 3 or 2 g. Does anybody have any suggestions? Thanks. Raul
I assume that these measurements are used for the 1-pint siphons as they're the ones in the Amazon list linked under the "Equipment" section?
I made 172 ml of heavy cream and added 4% milk to reach 250ml total. + 1gr of xantan gum + 4 gr of vanila extract and 21 gr of Monin passion fruit syrup. 2 charges and a little shake and I've got nice shiny flavored foam. Very stable (up to 30 min on the plate ). But needs more sugar\syrup.
gah - mine came out soupy. delicious soup mind you - but soup nonetheless.
Have you come up with a good recipe/technique for this?
Sure! Pop the cork on a bottle of Dom, light a few candles, garb your partner and head for the bedroom.
The recipe does not indicate the size of siphon used - this would certainly affect the outcome as larger siphons require more charges...
I think the class overview mentioned all the recipes are based on a 1L siphon..???
I followed the recipe exactly and I am only getting a slightly thickened, runny liquid...
Don't know if it's a bug or what, but the comments aside the recipe description are always with that plus balloon unless you click on it and only then appears the number of comments, so one do not know if there are any…
No, you can. Some of the air is not in the cream and further agitation will certainly incorporate some more of that air into the cream.
Anyone have any experience on how long whip cream will last refrigerated?
The cream has made it 5 to 7 days for me.
For dairy free... would coconut cream substitute in a siphon? I've never used one before..
Oh no! Recipe is spelled as repice in the video!
Any reason to not use gelatine in a siphon? Using beater whipped commercial thickened creams, those thickened with gelatine are far more plate/fridge stable than ones that use gums.
Definitely use gelatin! Here are some specific suggestions: https://www.chefsteps.com/activities/design-your-own-foam?context=whipping-siphons
Blast!
The video has vanilla beans but the recipe calls for extract. Is there a reason for the change? Will the vanilla seeds clog the Isi? Or are the seeds small enough that I can use the beans?
What is the dessert in this video? Would like to make as well!
Vanilla seeds shouldn't effect your siphon at all. I am guessing extract was used in the recipe as more people have it on hand than pods.
Dairy free whipped cream? Who hurt you?
How could I go about adding bourbon to this? Bourbon whipped cream over hot chocolate sounds amazing.
A one liter siphon uses one liter of cream. The recipe is based on 500g or 500ml of cream. So Jason is correct.
I highly recommend using an immersion blender. Otherwise the xantham gum tends to clump.
Delicious, glossy, beautiful, not particularly sweet, and 2% vanilla extract is on the light side.
I mixed the ingredients several hours earlier and put the uncharged iSi in the fridge, and didn't let it warm up at all. Took me ~10 shakes to get to the right consistency (after letting out 3 seconds of gas per CS recommendation).
The xanthan gum will disperse better if it's combined with the sugar first.
Making this a second time, I upped the vanilla extract to 4%. I think I might go even higher next time. You could also up the sugar, since it is not very sweet.
463 g heavy cream
46.3 g sugar
18.5 g vanilla extract
0.46 g Xanthan gum
Be careful using the immersion blender. I used it for a minute or so to disperse the xanthan, and I could see that the cream was slightly thickening (duh!). When I ended up serving it, a lot of the cream was too thick and adhered to the side of the iSi. Need to work on my technique lol!
I should be able to master this before Thanksgiving; it's 9 days away. I'll use extract until I get the right consistency and sweetness.
Just a reminder Cream can be to fresh and it will be more on the soft side than a 3 day Matured Product. Try it, you will be amazed.
What is half a charge? I can only find one size cartridge?
you charge it fully, then Press lever for about three seconds to release half of the gas.
Does anyone know if coconut cream/ milk would work in place of whipping cream.
Aroy-D coconut cream is the best. Thai Kitchen coconut milk is the second best. You may need to settle it in the cooler first to separate the solid and liquid, but a lot of the time the Army-D in the carton is settled and really firm. Whip as you would whip cream and add just enough of the reserved coconut juicy liquid to bring to creamy consistency(you may not need it, since every can or carton is a different thickness).
Really not sure how this reacts with the siphon. Let us know if you try it please. you will need to have the right consistency before loading the siphon.
Video is down :'( can a Mod fix it please? Thanks!
I got an isi gourmet whip a couple of days ago. The fizzy fruit came out great, but I can't figure out how to make whipped cream. I tried 3 times, the last one with a full NO2 charge and shaking it well, but the cream came out runny. Am I doing something wrong? Did I get a faulty unit?
You will need another charge. The .5L will take 2 charges and the 1L will take 4 charges for most things that you want to foam.
I see you guys used fresh vanilla beans in this but I dont see it mentioned in the recipe? How much would you add to a 1x recipe?
1 bean would be plenty.
Anyone have thoughts on a more mechanical way to do this to create a pipe-able whipped cream? I had visited SockerSucker the pastry shop ran by Frida Bäcke, the ex head pastry chef of a 3 Michelin star place Frantzén in Stockholm. They said they would add baking powder and then mix on the lowest setting of a stand mixer for 45 minutes. The texture of this cream was incredible, light but dense and extremely stable. It let them make the pastry it the morning and hold until service. I think if this can become a recipe here, it would take the title of "worlds best whipped cream". They also made sure to say it was NOT a butter foam.
New question. Who has a good (less expensive) retail source for chargers? I’m a home cook.
