iSi Cream Profi Whip Best Practice & Trouble Shooting Suggestions

Best Practice & Trouble Shooting Suggestions

Best Practice for Usage:

1
. Fill the Cream Profi Whip canister with 1 quart of Heavy Whipping Cream
and 1.5 ounces of flavored syrup for each pint of cream; gently shake
ingredients in whipper to combine.
2. Check to be sure that the white head gasket is in place inside the head.
Screw the dispensing tip onto the head. Screw the head onto the bottle
securely
TIP: The cream mixture should be cold when poured into the
whipper bottle.
TIP: Do not overfill – the remaining head room is needed to optimize
whipping results.
3. Place a cream charger into the charger holder – piercing tip facing up
4. Screw the charger holder with cream charger onto the whipper. You will
hear a gas release sound when the charger is pierced, and the whipper bottle
will feel colder
5. Shake the device vigorously 8-10 times. Unscrew the charger holder and
dispose of the empty charger. You will hear a slight hissing sound when you
unscrew, this is normal. When using a Quart Size: Repeat steps 3 and 4 with a
second charger
TIP: Use 1 iSi Cream charger per 1 pint of cream
TIP: Used iSi Cream chargers are 100% recyclable.
6. Dispense whipped cream canister in a top-down or head-first position,
using your three fingers to press lever and your index finger and thumb to
stabilize the inverted canister.
TIP: If the whipped cream still has a soft consistency, shake again.
Avoid over-shaking
7. You can store filled whippers on their side in a refrigerator. The cream will
be fresh until the "sell by" date.
TIP: When using a whipper that has been stored overnight, give it
2-3 shakes to stir contents. Avoid over-shaking before use.
Cream Profi Whip
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