Aerating cream with sifon

Aerating cream with sifon - photo 1 | Debic

Aerating cream with sifon

This technique shows you how to create whipped cream with a sifon in only 3 simple steps.

Equipment needed
  • Sifon
  • Nitrous oxide cartridges


 - photo 1 | Debic

Fill sifon with cream until the adviced amount

 - photo 1 | Debic

Aerate the sifon with nitrous oxide cartridges (1 liter = 2 cartridges / 1/2 liter = 1 cartridge)

 - photo 1 | Debic

Shake well before use

 - photo 1 | Debic



  • Make sure all items of the sifon are cooled before you start using it
  • Keep the head of the sifon clean to prevent left over cream
  • For the optimal result, place the filled sifon back in the fridge for at least one hour so the cream absorbs the gas
  • The amount of shaking has influence on the cream, about 5 to 10 times is optimal
  • Prevent weird flavours by keeping one sifon head exclusive for only cream

For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header