#DAIRY WHIP CREAM FULL#

And then there is the model that I see in a lot of the coffee shops use in our area, the Profi Whip (you can get it in one pint). Then there is the creative whip in stainless steel (what I have), which is $65.75 for the pint size, and it can be used for whipped cream or for savory foams, sauces, dips, soups, etc. There is the isi easy whip (currently $45.98 for 1 pint). As far as what I see, there are four main lines to the isi whipped cream dispensers.

#DAIRY WHIP CREAM FULL#

The cream (regular or coconut) will stay good for ten days in it, and at least right now, the pint is actually cheaper than the ½ pint size in the stainless steel model I have! Everyone who has gotten the ½ pint size says to buy the full pint. If you are considering buying one, I really do recommend getting the pint size. But before we get to those, a quick word about models and sizes of the isi cream dispensers. To have coconut whipped cream that works, it appears that for best results you need two important factors. (And if you have any information or experience to share, please do!) When I posted the above picture on Facebook, I heard from some of you that you had also had problems with getting coconut cream/milk to work in the ISI dispensers, so I thought I’d share what I found out and what worked for me.

And it worked for the first couple spurts and I was even more thrilled, and then it stopped working as well, and then I could only get watery cream to come out in spurts, and then I was so sad.īut after some sleuthing, I made a second batch that worked amazingly well, and I was thrilled again. Could this be the solution to my whipped cream woes, I wondered?Īnd then my husband totally surprised me by getting me one for Mother’s Day (the creative whip in stainless steel) , and I was thrilled! Of course, I am pretty sure that coconut whipped cream will help me be a better mother! 😉 I got out my rich and decadent coconut cream, sweetened and flavored it, and carefully followed the instructions for filling and gassing the ISI. So, when I noticed a variety of other bloggers mentioning that they owned a ISI whipped cream dispenser and used it with coconut milk to make coconut whipped cream, I spent some time looking at all of the different models available on Amazon and I put it on the top of my mental wish list. If you beat it too long, it deflates because coconut fat is so sensitive to heat, but if you don’t beat it long enough, it remains non-fluffy.

The thing I haven’t loved about it is how unstable it is – sometimes it works great for me, and other times, not so much. I have made coconut whipped cream for several years now, and the thing I love about it is how incredibly rich and creamy it is, like dairy whipped cream. This coconut whipped cream is heavenly! Sweetened gently with maple syrup and flavored with vanilla extract, this is the perfect topping to go with pie, cake, berries – you name it! Fluffy perfect whipped cream that is completely yummy and dairy-free.

Dairy whip cream