Whipping up a batch of ISI whipped cream guarantees a decadent treat and allows you to customize it according to your taste preferences. Whether you prefer a hint of vanilla, a touch of cocoa, or a zesty citrus twist, this recipe can be tailored to suit your desires. Plus, making your own whipped cream allows you to control the quality of the ingredients, ensuring a fresh and pure final product that will have your loved ones begging for seconds.
So, join me as we embark on a culinary adventure that will forever change the way you enjoy whipped cream. Get ready to elevate your desserts to new heights with this easy-to-follow ISI whipped cream recipe.
What is Isi Whipped Cream?
Isi Whipped Cream is a delicious, creamy treat that you can use to top your favorite desserts. It comes in five flavors: chocolate, vanilla, strawberry, and pineapple. The whipped cream is made with natural milk and has a smooth texture that’s ideal for topping cakes and pies.
Isi Whipped Cream is the perfect topping for your favorite sweet treats!
Equipment:
- ISI Whip Cream Dispenser: This is the key tool to help you achieve whipped cream’s light and airy texture. The ISI Whip Cream Dispenser is a pressurized canister that uses nitrous oxide (N2O) cartridges to aerate and stabilize the cream. It’s a worthwhile investment for any aspiring dessert enthusiast.
- Mixing Bowl: Choose a large mixing bowl that is deep enough to accommodate the volume of cream you’ll be whipping. A stainless steel bowl works well as it retains the chill, helping the cream stay cold throughout the process.
- Whisk or Electric Mixer: While the ISI Whip Cream Dispenser does most of the work, a whisk or electric mixer will come in handy for preparing the cream before transferring it to the dispenser. If using an electric mixer, a whisk attachment is recommended.
Ingredients:
The beauty of making this whipped cream lies in its simplicity. You’ll only need a few basic ingredients:
- Heavy Cream: Use high-quality heavy cream with a fat content of at least 35%. The higher the fat content, the richer and more stable your whipped cream will be.
- Sweetener: Granulated sugar is the most common sweetener used in whipped cream. However, depending on your preference, you can substitute it with powdered sugar or a natural sweetener like honey or maple syrup. Adjust the amount of sweetener according to your desired level of sweetness.
- Flavorings (optional): While not necessary, you can enhance the flavor of your whipped cream by adding a teaspoon of vanilla extract, cocoa powder for a chocolatey twist, or a few drops of citrus zest for a refreshing touch. Experiment with different flavor combinations to suit your taste.
Isi whipped cream instructions:
- Chill the Equipment: Place your ISI Whip Cream Dispenser in the refrigerator for at least 30 minutes before using. This ensures that both the dispenser and the cream stay cold, aiding in the whipping process.
- Prepare the Cream: In a mixing bowl, pour the desired amount of cold heavy cream. Add the sweetener and any flavorings if desired.
- Whip the Cream: Using a whisk or electric mixer, beat the cream until it reaches soft peaks. Soft peaks form when the cream holds its shape but gently folds over when the whisk is lifted. Be careful not to overwhip, which can result in a grainy texture.
- Fill the Dispenser: Transfer the whipped cream into the chilled ISI Whip Cream Dispenser. Do not fill it beyond the indicated fill line to allow space for the gas to expand.
- Charge the Dispenser: Insert a nitrous oxide (N2O) cartridge into the dispenser according to the manufacturer’s instructions. Securely screw on the top of the dispenser to seal it.
- Shake and Dispense: Gently shake the dispenser for a few seconds to distribute the gas evenly. Hold the dispenser vertically and press the lever to dispense the whipped cream onto your dessert of choice. The cream will flow out in a light, fluffy stream.
Tips for Perfect ISI Whipped Cream
- Cold Ingredients: Ensure the cream and the equipment are thoroughly chilled before whipping. Cold temperatures help the cream whip faster and stabilize better.
- Quality Cream: Use heavy cream with a high-fat content for the best results. Lower-fat creams may not whip as well and can result in a runny texture.
- Sweetening: Adjust the amount of sweetener according to your taste preferences. Start with a smaller amount and gradually add more if needed.
- Flavor Experimentation: Don’t be afraid to get creative with flavors. Try adding extracts, spices, or even a splash of liqueur to customize your whipped cream.
How do you use iSi whipped cream?
Here are some of our favorite ways to enjoy whipped cream:
- On top of your morning Dutch Bros Cocomo Drink
- With fruit and chocolate for a healthy dessert
- As part of a strawberry shortcake
- With waffles or pancakes for breakfast
- Sprinkled over ice cream or sorbet
Storage
You can store your ISI Whipped Cream in the fridge for up to two weeks. If you’re planning to use it within a week or so, you can keep it in the fridge door. If you need to store it longer than that, transfer it to an airtight container and freeze until ready to use.
Health Benefits
ISI Whipped Cream contains the following health benefits:
- It provides a great deal of Vitamin E
- Contains Omega 3 fatty acids
- Has less than 1g of saturated fat per serving
Nutrition facts
- Calories: 100
- Fat: 10g
- Protein: 1g
- Carbohydrates: 2g
FAQ
How long does whipped cream last in an iSi?
Whipped cream will last in your iSi canister for several days. It can also be frozen, which will extend its shelf life.
Final Thoughts
Whipped cream is simply soft cream that has been chilled and whipped until it’s light and fluffy. Preparing this ISI whipped cream recipe isn’t all that complicated; it just requires the right equipment and a little bit of patience.
Other Cream Based Recipes:
Ingredients
- Heavy Cream
- Sweetener
- Flavorings (optional)
Instructions
- Chill the Equipment: Place your ISI Whip Cream Dispenser in the refrigerator for at least 30 minutes before using. This ensures that both the dispenser and the cream stay cold, aiding in the whipping process.
- Prepare the Cream: In a mixing bowl, pour the desired amount of cold heavy cream. Add the sweetener and any flavorings if desired.
- Whip the Cream: Using a whisk or electric mixer, beat the cream until it reaches soft peaks. Soft peaks form when the cream holds its shape but gently folds over when the whisk is lifted. Be careful not to overwhip, which can result in a grainy texture.
- Fill the Dispenser: Transfer the whipped cream into the chilled ISI Whip Cream Dispenser. Do not fill it beyond the indicated fill line to allow space for the gas to expand.
- Charge the Dispenser: Insert a nitrous oxide (N2O) cartridge into the dispenser according to the manufacturer's instructions. Securely screw on the top of the dispenser to seal it.
- Shake and Dispense: Gently shake the dispenser for a few seconds to distribute the gas evenly. Hold the dispenser vertically and press the lever to dispense the whipped cream onto your dessert of choice. The cream will flow out in a light, fluffy stream.
