Choosing the Right Whip Cream Dispenser

The world of whipped cream dispensers can get very confusing, with so many to choose from and so many options available, half pints, pints and quarts, what does it all mean? And what one is right for me and my needs? There are many questions associated with choosing the right whip cream dispenser. We have layed out all of ISI whipped cream dispensers and the benefits over each one, some are better for commercial use, others are better for home use. But the truth is they all serve (for the most part) the same purpose.  We hope this outline will help you better understand which  ISI whip cream dispenser is right for you.

Different Size Dispensers

There are three different size ISI whipped cream dispensers available – Half pint, 1 Pint and 1 quart.

* Remember you make 2 to 6 times more whipped cream using a whipped cream dispenser.

Half pint = 1 cup of whipping cream (only need 1 N20 charger)

1 pint = 2 cups of whipping cream (only need 1 N20 charger)

1 quart = 4 cups of whipping cream (needs 2 to 3 N20 chargers)

ISI Easy Whip – Home

The ISI Easy Whip dispenser comes in White and Brushed Aluminum colors and sizes are half pint and 1 pint ONLY. All Easy Whips are built with molded plastic heads and a unique push button dispenser mechanism. Specifically designed for the home user with a nice presentation in mind, this is not suitable for a commercial application. The Easy Whip includes a standard factory 2 year warranty from iSi. The Easy whip replaced the ISI dessert whip for the main home use dispenser. Great functionality, great design.

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ISI Profi Plus – Commercial

This is the top-of-the-line stainless steel iSi Cream Profi Model 2416 whip cream dispenser. Stainless steel body, AND now featuring a stainless steel head and solid metal charger holder, this is simply the best model iSi produces. Includes a full 2 year warranty from iSi. The Profi Whip is the same model used by most Starbucks™ world wide. In our view, one huge advantage is that the head valve is removable, therefore easier to clean and less expensive to maintain. Different then the Gourmet whip this does not come with a silicone gasket, meaning, you can not use it for hot items. If you want to use this dispenser for hot items you can purchase a silicone gasket here. Comes in 1 pint and 1 quart sizes ONLY, comes will a full 2 year warranty with ISI. Although it’s made for commercial use, it is also a very popular dispenser for home use. We strongly recommend this whipped cream dispenser.

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ISI Gourmet Whip – Commercial

Similar to the Cream Profi, this is the iSi Gourmet Whip, designed for both hot and cold foods. Stainless steel body, this is the new generation stainless steel head and body with silicone griped charger holder, silicone gasket and 3 decorator tips. Solid dispenser and very durable. Comes in 1 pint and 1 Quart ONLY. The Gourmet Whip includes a standard 2 year warranty from iSi.

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ISI Thermo Whip – Commercial

The ISI Thermo Whip Plus 100% Stainless Steel (Head and Body) Dispenser is the first whip cream dispenser with thermal capabilities. The Thermo Whip keeps contents cold for up to eight hours with no refrigeration needed. It also keeps ingredients hot, without the need to reheat for up to three hours. This is without a doubt the newest and most sophisticated whip cream and hot food dispenser available. Comes in 1 pint, the 1 quart size is called the Thermo Whip Express. Comes with a full 2 year warranty with ISI.

Parts, Uses and Information on Your Whipped Cream Dispenser

We’ve had a good amount of questions recently about our dispenser parts. So we wanted to dedicate a blog about the parts of the whippers. It’s a common problem that you loose your parts in the whipper, to either the garbage disposal or any other instance. The good news is we have some! You can find them here.  It’s always good to go back to the basics to understand the elements of your whipper and terminology. For example purposes,  we are going to use a ISI Profi whipper, which is one of ISI’s top of the line whippers with a stainless steel canister(the same one that Starbucks uses). This whipper is a push lever whipper, you might be familiar with there Desert Whip or Mini whip series which is the same design. Lets first go to the basics and label each part.

Head of  the whipped cream dispenser   –   Inside the head is the Head Valve and Gasket

the tips screw on to the top of the head valve. (as pictured)

How does the whipped cream, become whipped cream?

The whipped cream only becomes a solid or foam when you press the lever, a mm of the head valve becomes exposed inside. The canister is under pressure because of the N20 and quickly pushes out with the whipping cream through the head valve.

N20 is extremely soluble in fatty compounds,  it is dissolved in the fatty cream until it leaves the canister, when it becomes gaseous and then creates foam” whipped cream”. The whipping cream must have a minimum fat content of 28% to produce whipped cream with a dispenser. A whipped cream dispenser  needs to be shaken after the N2O is inserted so that the N2O can bind with the fats in the cream. Then while pressurized within the canister the N2O remains bound within the fat. Once the cream is depressurized via the nozzle and the N2O expands within the fat molecule. Which makes  whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. Carbon dioxide cannot be used for whipped cream because it is acidic in water, which curdles the cream and gives it a seltzer-like taste.

How should I clean my whipped cream dispenser?

It’s very important after each batch of whipped cream you finish or between uses( IE: breakfast- dinner) that you clean out your dispenser.  If your using it between use, unscrew the tip and clean it out with sudsy warm water, and the cleaning brush that came with your dispenser – if you can’t find it, you can buy them from or parts page, or use a pipe cleaner like brush.  We recommend after each batch you take your whipped cream canister apart, take out the gasket, and head valve and clean it with sudsy warm water.  It’s important to make sure there is no cream particles lodged inside the head valve, or any where in the dispenser. Make sure to dry it thoroughly after use, either air drying or with a dish towel. Aluminum does not rust, but it does corrode, so make sure your dispenser is taken care of properly.

Common dispenser parts problems

“when I dispense the N20 in the canister it shoots out the top of the nozzle”

“When I dispense the N20 in the canister it comes out where the canister and the head meet”

This is a question we get a lot.  If the N20 is escaping from the nozzle, it means the head valve is bad and you need a new head valve, this is the only solution. Make sure not to tamper with your head valve, unless you are cleaning it, this will limit issues.

If your gas is escaping where the canister and head meet, then most likely it is your gasket that needs replacing. Check your gasket and make sure it’s there of course, and there are no lacerations that would cause it to leak.

If you ever have any questions or concerns about your whipper, don’t hesitate to call us. As the saying goes  “there are no dumb questions, only dumb answers” and we’ll do our best to limit those! We usually can remedy the problem quickly and get you back on the whipped cream express.