Technique

Aerating cream with a siphon

Aerating cream with a siphon - photo 1 | Debic
Technique

Aerating cream with a siphon

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

Equipment needed
  • Siphon
  • Nitrous oxide cartridges

Step-by-step

 - photo 1 | Debic
SIPHON

Fill siphon with cream until the advised amount.

 - photo 1 | Debic
SIPHON

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

 - photo 1 | Debic
SIPHON

Shake well before use.

 - photo 1 | Debic
SIPHON

Use.

Tips

  • Make sure all items of the siphon are cooled before you start using it.
  • Keep the head of the siphon clean to prevent left over cream.
  • For the optimal result, place the filled siphon 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 siphon 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