How to Use

Get the best out of ANDFOOD's Whip.

Two simple methods for stable, professional results, whether you're plating desserts, finishing cakes or topping coffee.

Method 01

For Stand Mixer

  1. Pour chilled cream (4–8 °C) into a stand mixer.
  2. Whip on low speed for 30 seconds.
  3. Increase to maximum speed and whip until stiff peaks form.
  • Chill bowl & whisk for best volume
  • Stop at stiff peaks, do not over-whip
  • Use immediately for piping and icing
Stand mixer whipping cream

Method 02

For Canister

  1. Chill cream to 2–4 °C.
  2. Shake well, about 20 times.
  3. Charge with N₂O and dispense.
  • Use one N₂O charge per ½ litre
  • Keep the canister chilled between uses
  • Dispense with the nozzle pointing down
Cream piped from canister

Ready to explore high-performance cream?

Talk with Andfoods about your next food service launch.

Contact sales Explore concepts