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Dec 29, 2010

Quick Cream Whipper | Country Cooking Recipes

This is an absolute tool that I make necessary to use quite often during special occasions, like birthdays, or holidays. I bought this creative whip and use it on a regular basis.
It is a unique tool that every cook should have if you make cream pies, cakes or those homemade goodies. It works like a champ and you can add your own ingredients to suite your taste.

Having originated in Spain, the intensely flavorful, sweet or savory whipped foams called espumas have become popular on restaurant menus worldwide. Our vacuum-insulated whipper is the first designed for making these hot and cold foams in the home kitchen. Using N20 cartridges (sold separately), it can aerate pureed mixtures of fresh fruits, herbs, vegetables, seafood and meat into varying consistencies: firm (for mousse), creamy (for whipped cream) and liquid (for soups, sauces and gravies). The whipper’s contents will remain cold for up to eight hours, or hot for up to three hours, which allows prep work to be completed well in advance. It has a capacity of one pint for making up to 2 1/2 quarts of aerated foam. Included are three decorating tips to dispense whipped foods in attractive patterns, a recipe book and complete instructions. Dishwasher safe. 13 1/2" high.

WandaSue Rawlins
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