Cream Whipper White Aluminium, 250ml, 500ml and 1 Litre

For anyone who wants to pick the capacity to suit their own service instead of fitting in with whatever is available. It is the only model in the range covering all three sizes, from the small trial format to the production one.

Two hundred and fifty millilitres is the trial size: you make a little, try a recipe, and if it does not work you have thrown away very little. Five hundred millilitres is the service size, the one that covers an evening on one drink from the list. A litre is for production, for anyone putting foam on several cocktails or working in the kitchen as well. Anyone starting with this whipper nearly always starts from the middle size, which is also the easiest to turn upside down.

• Sizes: 250ml, 500ml, 1 litre
• Body: aluminium, white finish
• Valve: fixed
• Dimensions: 9 x 9.5 x 31cm in the middle size
• Dishwasher safe: yes

How to build a foam that holds

You need something to trap the bubbles. The gas inflates the mass, but without a structure the foam collapses in seconds: the structure comes from fat, as in cream, from protein, as in egg white, or from thickeners, such as gelatine dissolved and then chilled. That is why a plain juice does not become a foam and has to be corrected before it goes into the whipper.

The mix has to be strained

Always, even when it looks smooth. A fruit fibre or a scrap of peel is enough to block the valve, and that is the most common fault with this tool. The fine strainer is the step that separates a whipper lasting years from one that clogs on the third preparation.

The small size for trials

This is the less obvious advantage of a range with three sizes. A new recipe almost never works first time: the proportion between liquid and structure wants adjusting, and getting it wrong with a litre of mix means throwing away a litre. With the 250ml size you try, taste, correct and move up to the service size only when the recipe is settled. That is how a new foam is built without waste.

Storage

In the fridge, upright, head down, with three or four vertical shakes before serving. A well made foam keeps for hours and dispenses the same every time: that is the siphon’s main advantage over anything whipped with air, which has to be served at once.

Care

Release all the pressure before opening. Head taken apart, gaskets by hand, body in the dishwasher or by hand if you want to preserve the pale finish, which is the one marks show on most.

FAQ

How many sizes does the white aluminium cream whipper come in? Three: 250ml, 500ml and 1 litre.

Which one suits a bar? The 500ml, which covers a service and is the easiest to turn upside down.

Why does a foam collapse? Because the structure is missing: it needs a fat, a protein or a thickener.

Does the mix have to be strained? Yes, always: a lump blocks the valve.

How is it stored? In the fridge, upright, head down.

Is it dishwasher safe? Yes, with the gaskets washed by hand.

The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.

Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.

The chargers and the tips are in the siphons category.