Gourmet Whip

When working with cream, it is important to note the fat content. Shaking it for too long may cause the cream to become too stiff. For optimal results, use cream with a fat content of 32-36%.

Tip: Note the fat content when shaking cream:

• Fresh cream with a fat content of 36% should be shaken a maximum of 3 times.
• Fresh cream with a fat content of 32% should be shaken a maximum of 4–5 times.
• Do not shake between portions!

The whipper was not operated with the tip pointing downwards. The pressure was therefore lost prematurely and the whipper can no longer be emptied completely.

Tip: Always operate the whipper with the head pointing downwards. If the whipper is only held at an angle, the gas cannot completely press the mixture out of the bottle and residue will be left in the bottle.

Not enough cream chargers have been used. Only use original iSi Cream Chargers with your iSi Whipper! The iSi system has been tailored to work perfectly together, guaranteeing the best quality. The following number of chargers will be required depending on the whipper size:

• 1 iSi Charger for 0.25 L and 0.5 L (~8.5 and 17 fl. oz.) iSi Whippers
• 2 iSi Chargers for 1 L (~34 fl. oz.) iSi Whippers

The basic mixture is too stiff.

Tip: Reduce the amount of gelatin or the proportion of binding agent in the recipe. 

The mixture has become too solid during cooling.

Leave the whipper to stand at room temperature for 5–10 minutes, or briefly hold under hot water. Vigorously shake the whipper downwards in order to bring the mixture to the head of the whipper.

The mixture contains seeds or bits that are blocking the valve. If you add other ingredients to the cream, ensure that these are dissolved or stirred in. Otherwise clumps may form, blocking the dispensing system.

Tip: In order to clear a blocked valve, you will have to release the gas from the whipper. In order to do this, place the whipper with the head upwards and hold a dishcloth over the tip; then activate the lever. When the gas stops flowing, you can open the whipper, empty the contents, and clean the parts. Then filter the contents through a fine mesh sieve and refill the whipper. 

First release the pressure: Place the whipper with the head upwards and hold a towel over the outlet. Activate the lever until the iSi Whipper is no longer under pressure. Now the head can be removed from the bottle. If the head still cannot be removed, please contact iSi or your service center.

Ensure that the decorator tip is securely screwed on before using the chargers.
Make sure that the head gasket is inserted and not damaged.
Check that the whipper head has been properly cleaned. Follow the cleaning instructions given in the accompanying whipper instructions. If you add other ingredients to the cream, ensure that these are dissolved or stirred in. Otherwise clumps may form, blocking the dispensing system. A blocked dispensing system may cause leaks.

Check the whipper instructions to ensure that your whipper is actually dishwasher-safe.
Under certain circumstances, such as at high cleaning temperatures, with too long a contact time, or too high a pH value of the cleaning agent, it can happen that a light white or gray-colored film can build up on the metal head. This does not impair the functionality of the whipper in any way. Do not scrape. Do not use scouring agents.

Preparations can be kept in the refrigerator for up to 1 week thanks to the air-tight system.

Only iSi stainless steel whippers with a red silicone ring are suitable for hot preparations.   

The iSi Gourmet Whip can be heated/kept warm in a bain-marie at max. 75°C/165°F without the charger holder. 
Never put the iSi Thermo Whip in a bain-marie or water bath.

Please dispose of your iSi Chargers in a waste metal bin, sometimes referred to as "blue waste." Chargers placed in these bins can be recycled.

You should only use iSi original components. The individual components of iSi Whippers are tailored to work perfectly together. Never combine your iSi Whipper parts with those from other manufacturers as we cannot provide a guarantee for them. iSi heads are marked on the head and charger holder. iSi bottles are marked on the base.

Not enough binding agent was used or the required chill time was not observed.
Not enough cream chargers have been used. Only use original iSi Cream Chargers with your iSi Whipper! The iSi system has been tailored to work perfectly together, guaranteeing the best quality.

The following number of chargers will be required depending on the whipper size:

• 1 iSi Charger for 0.25 L and 0.5 L (~8.5 and 17 fl. oz.) iSi Whippers
• 2 iSi Chargers for 1 L (~34 fl. oz.) iSi Whippers

N₂O flows out of the iSi cream charger into the iSi Whipper, forcing the liquid and the  N₂O to organically combine together under high pressure with the flavoring substance. When the pressure in the Whipper is released, the N₂O forms bubbles and takes on the flavors of the ingredient. This means the aroma has been transferred into the liquid.