We get lots of questions when it comes to making whipped cream, but one of the most commonly asked questions is “How do you make Starbucks whipped cream?” It’s quite simple and can be easily accomplished with just a couple tools. (These are exact tools Starbucks uses)
1. 1 pint ISI Profi dispenser.
2. 1 N20 charger
You can purchase this combination Here – remember, any of our N20 brands are comparable.
3. 1 pint heavy whipping cream or regular whipping cream
Many people don’t realize this but whipped cream dispensers can make a lot more then whipped cream. Espumas, soups, foams and yogurt to mention a few. The whipped cream dispensers will expand your baking and cooking on a whole new level, so lets get experimenting!
Check out some of these recipes.
Tip* Some of these recipes call for a ISI Gourmet or ISI Thermo Whip dispenser, as they allow you to make hot foods. If you do not have either of these dispensers you can puchase a silicone gasket which will fit in all ISI dispensers. This gasket will allow you to make hot food items, in any ISI dispenser. You can purchase that here:
This recipe can be prepared in the 1 L iSi dispensers. Please cut the quantities in half for 0.5 L iSi dispensers.
3/4 cups cream
3/4 cups of yogurt
5 tbsp. syrup (strawberry, raspberry or blueberry syrup. Please make sure that the syrup does not contain any kernels or fruit pulp!)
Preparation: Pour all ingredients into the dispenser. Screw on 1 N20 charger and shake vigorously. The quantity of syrup can be reduced or increased to taste.
Tip: fruit purée can also be used instead of syrup (without kernels, sweeten to taste).
This recipe can be prepared in the 0.5 L iSi Gourmet Whip.
0.5 L pineapple juice (100% natural)
2 sheets of gelatin
sugar to taste
Preparation: Mix pineapple juice with sugar (to taste) and stir until sugar is completely dissolved. Then strain through a fine sieve. Heat the soaked and pressed out gelatin in some pineapple juice (60° C), add to the rest of the mixture and stir in. Let it cool off, pour it into the 0.5 L iSi Gourmet Whip. Screw on 1 iSi cream charger and shake vigorously. Cool for several hours in the refrigerator.
Serving suggestion: Use with various desserts or with exotic entrées.
2 shallots, peeled and sliced
2 cups white wine
½ cup champagne vinegar
¼ cup grapeseed oil
¼ cup meyer lemon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon Tabasco
¼ cup water
1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and Tabasco depending on the size of the avocados.
3. Place the mixture into an ISI whip cream dispenser and apply two charges of CO2. Allow to rest for 30 minutes and then turn the canister over and carefully press the button allowing the hollandaise to emerge.
This recipe can be prepared with the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS.
2/3 cups smoked salmon
3/4 cups cream
3/4 cups fish stock
1 tbsp Pernod or white wine
Preparation: Purée the fish stock and the finely cut smoked salmon in a blender (food processor) and strain through a fine sieve, then add the cream. Season with Pernod or white wine and the spices and pour into the 0.5 L iSi Gourmet or Thermo Whip dispenser. Dispense 1 N20 cartridge and shake vigorously. Cool for at least 30 minutes.
Serving suggestion: Arrange on appetizer spoons with garnish.
You’ve worked incredibly hard on making the perfect apple pie for that summer BBQ, you’ve taken out your “don’t worry I’m a professional” whipped cream maker and you’ve strategically and with skill and precision dispensed a well crafted portion of delicious whipped cream on top (to of course impress those critical in laws). Fifteen minutes later, the sun has taken the best of your once aesthetically delicious dessert and your whipped cream has turned into a blob of cream layered over a pie. We’ve all experienced this at one time or another and the good news is, it can be easily avoidable.
Gelatin is the most common stabilizer out there, a popular brand that comes to mind is Knox which you can find in most to all grocery stores.
Sprinkle a small portion of gelatin powder over a small amount of water, usually 1/2 teaspoon gelatin over 1 tablespoon water for 1 cup cream, 1 teaspoon gelatin and 2 tablespoons water for 2 cups of cream etc..
Warm it in a microwave until the gelatin melts, once the gelatin has dissolved let it sit until it is fully cool. Put the dissolved gelatin in the whipped cream canister. Once it is in the canister with the cream and already added ingredients, screw on the head of the whipped cream maker and immediately shake the canister- to mix the ingredients and gelatin in together. Once the ingredients are well shaken you can then dispense your N20 cartridge into the canister. This method will keep your whipped cream firm and thick for much longer.
If your into a more vegetarian approach you can also use, ” Agar Agar” the flavorless, seaweed-based thickener. In recent years it has become quite popular internationally, and most popular in Japan, where it is known as “kanten”. You can use the same amount of of agar-agar powder, just as you would with recipes calling for gelatin.
Summer solstice is on June 21st but here in south Florida we are really feeling the heat! It’s time for juicy cocktails, sunny barbecues and tons of fresh fruit, with lots of sweet savory whipped cream on top. Since summer is all about fun, I spent the weekend experimenting with alcohol infused whipped cream, and it was a great success! Here is a couple of recipes we found to be fun and delicious! Start by adding your standard whipped cream ingredients into the canister:
– 1 pint regular whipping cream
– 1/2 teaspoon vanilla extract
– 1/4 cup powdered sugar(to taste)
Then add about 1 1/2 tablespoon rum or bourbon – I found that, that was the perfect measurement for my taste, but it might be to strong or to weak for you, so play around with it. It turns out fabulous for fresh fruit, we put cantaloupe, berries, fresh strawberries and watermelon, big hit! We also made an authentic cuban mojito and topped it with mint flavored whipped cream and rum. After the basic whipped cream recipe as written above add 1/4 teaspoon mint extract and 1 tablespoon mint paste made from fresh mint leaves, and 1 tablespoon of rum, or to taste. You could also use chai extract, about 1/2 teaspoon of chai.
Lately we have been asked about some sugar substitutes for whipped cream, so we thought we would let you know of a simple recipe using a different kind of sweetener, called Agave nectar. Agave nectar is quickly gaining notoriety among health-conscious consumers for it’s incredible properties as a sweetener – 3 times sweeter than honey! In today’s diet, agave nectar is seen as a healthy, raw alternative to sugar, corn syrups, and artificial sweeteners. Because agave is almost 100% fructose, it has a low glycemic index, meaning it has lower impact on our blood sugar levels. This means that its chemical composition gives us the same sweet flavor without the unpleasant “sugar rush” that is associated with normal sugar or artificial corn syrup. Many diabetics have found agave to be a safe alternative to conventional sweeteners for exactly this reason. Here is a simple recipe we use, and we find it quite enjoyable.
1 pint regular whipping cream
1 tablespoon light agave nectar
1/2 teaspoon vanilla extract
1 teaspoon of Cinnamon
Give it a try and let us know how you like it, or if you have a better recipe, let us know!