A culinary whipper is designed to obtain a foamy mousse from a liquid by injecting gas into a closed flask containing the liquid and expelling it out under pressure. Siphons are available in several volumes (0,25L, 0,5L et 1L) and some can be used for hot preparations as well as cold ones.

Using food additives increases the number of ways a siphon can be used. For instance, xanthan gum can be used to replace the binding effect which is usually provided by the fat of cream to create an incredibly tasty low-fat whipped cream. Further, agar-agar allows the creation of warm mousses that can be served as appetizers or side dishes and cold soluble gelatin adds an exquisite melt-inthe- mouth effect to desserts !

 siphon whipping


Prepare roughly 1½ cups of preparation for a 500 ml siphon.

The solution to be whipped must contain either a fatty base like full-fat liquid cream, a gelifying base like agar-agar, gelatin, a supportive additive like xanthan gum or egg whites (not beaten). Depending on the doses and the more or less liquid
consistency of the preparation poured into the siphon, the result will appear as anything from light and froth-like to solid whipped cream.

Warning : The siphon can easily become blocked. The preparation must absolutely be filtered through a very fine sieve before being poured into the siphon.


To keep its content fresh for several days, place the whipper in the refrigerator. To do so, remove the decorative nozzle, rinse it thoroughly and put it back on.

To serve warm espumas made out of agar-agar, mixtures can be warmed up directly in the culinary whipper by simply soaking the whipper in a bowl of hot water (158ºF/ 70ºC) before serving. Avoid putting a pressurised whipper directly on a hot
burner or in boiling water.

Xanthan gum works like thousands of tiny sponges which is why it needs some time inside the whipper to hydrate before serving.

Cold soluble gelatin creates best results when used in cold recipes.


Do not open the whipper before pressure has completely escaped. Before removing the head, allow the remaining pressure to escape by pressing the lever.

Thoroughly clean each individual component with a mild detergent and a brush. It is particularly important to wash the head of the siphon to avoid any food residues to mildew and give a bad taste to the next preparations. The head is in general dismountable.