iSi North America Cream Profi Whip (1 Pt) - Stainless Steel Whipped Cream Dispenser, Yields 4-5x Volume for Cold Preparations, Dishwasher Safe, Essential Kitchen Gadgets for Coffee & Dessert

i first used my isi profi pro this morning, and all I can say is WOW! I really love whipped cream but don't like using the ready-made canisters from the grocery store (not happy with the list of ingredients or the price). also, whipping cream with my mixer doesn't appeal to me anymore either, so, for my coffee and some deserts, I've been using my trusty aerolatte milk frother, which seems to work out pretty well for limited uses and with little mess. anyway, I finally decided to spring for a real heavy cream whipper, did my research over a period of days, and found that a stainless isi whipper is the way to go.the box "sticker" states that it's made in china, but it really seems too well-made for that ...not that all things from china are bad, but, let's face it, lots are! anyway, the sticker wasn't imprinted on the box but was a glued on "sticker" that was slapped on after the box was printed. anyway, I put the box in the microwave to soften the glue and more easily have a peak under the sticker ... nothing there but a upc code. on the bottom of the actual stainless container, I found "Kurschnergasse 4" either etched or imprinted in lettering that I imagine could (if only printed) eventually wear or wash off. the only "made in" I could find was printed on that glued on sticker, so I'm wondering if it's an actual fact? my vision isn't the best, so I was using a magnifying glass. also, I've searched on the isi web site for more information as to where it might be manufactured, but i can't find anything more.per a reviewer hint, I screwed on the charger (n2o) with the dispenser lying on its side, so I had plenty of gas. I just don't know why a small amount of gas was escaping every time I let the dispenser sit for a while and then used it again, unless I'm supposed to shake it again before each use. also, the instruction booklet advised to keep the dispenser lying on its side in the fridge, and I've done that, too.i decided to shorten my review as most of what i had to say was concerning questions about milkfat percentages. suffice to say I'm having great success with my whipper ... even using nutella and yogurt. i just can't seem to find "non" ultra pasteurized (non uht) heavy cream, and the other brands my local store carries also have carrageenan (among other things) added ... still searching, tho.i also want to add that I've started adding about 1/8th teaspoon cream of tartar, after I've dissolved the powdered sugar or stevia with the vanilla ... cream of tartar seem to work pretty fast, so I'm adding it to the mixture in my measuring cup in 2 stages, and stirring in and allowing a couple minutes to dissolve, right before i pour the mixture into the whipper container. yum ... lovely peaks of whipped cream! I'm devouring some right now with my fruit dessert. i haven't a clue as to why the cream of tartar works, but it seems to be the little extra thing that i needed to add ... at least to the regular whipped cream.i'm still confused about the stated fat content of heavy cream ... the fda describes heavy whipping cream as containing 30-36%++ milkfat but product labels says 8-9% total fat. why such a huge difference between minimum milkfat and total fat, as to how it's defined? maybe i'll call a dairy company and ask them about this.also, even tho I've been screwing the n2o charger on with the whipper lying on its side, i kept forgetting to also unscrew the charger (after shaking the container) that same way. today, i remembered to give that a try and i'm really impressed, because the n2o gas loss was practically nill!!i agree with another reviewer that this is one of the bet purchases I've ever made, and I'm pretty sure its life expectancy is probably going to be much longer than mine. it's so nice to have something that's not throw away, like so many things we buy these days. :)UPDATE 11/04/14: my favorite mix now is the modified yogurt mousse (vanilla, chocolate, etcetera), but I stir in 1 teaspoon cream of tartar with the sugar/stevia/vanilla and dissolve before stirring in 1/2 to 2/3 cup plain yogurt and then the rest of the heavy cream. this thing just seems to work better and better ... or is it me? :)I think storing the whipper in the fridge on its side with the tip pointed down (keeping the cream at the exit point) and screwing on and unscrewing the charger with the container lying on its side have been some of the most helpful things I could have done to keep from losing gas. also, after the initial preparation shaking, I find I only need to shake it occasionally, just to keep the whipped cream down at the exit point (nozzle/tip), and, when removing the whipper from my very cold fridge, I sometimes run it under hot water for a few seconds and shake it down toward the tip a couple times before using and then give it a couple more downward shakes before putting it back in the fridge on its side.that said, when I've finally gotten as much whipping cream as I can get from the container, after I unscrew the top and look inside, there is absolutely nothing left on the bottom or sides of the container. when I first started doing this, I had to scrape what amounted to a portion of whipped cream out of the whipper, so I'd say I've finally gotten the hang of it! :)Seems I had to go thru more of a learning curve than some, but I'm glad I finally seem to have mastered the basics. I still haven't found out why heavy whipping cream labeling is so strange. as long as it works, I can't complain (except that I've still not been able to find just plain heavy whipping cream with no additives). I hope the latest details I've posted will be of some help for those reviewers who have had problems.

...And still going strong. In fact it still looks brand new. My main use I got it for is coffee. Talk abut getting spoiled. If I go out for breakfast I miss having whipped cream in it, or on top. Does a dual job of creamer and sweetener and adds so much to the coffee experience if your the type liking cream added to it. The only drawback is a larger cup is needed in my opinion. At the moment I've been using 20oz tumbler-esq style cups but going to step up to 24oz. It will work out to about 20oz of very strong coffee and what would be 4oz liquid space of whipped cream. Obviously being whipped cream it's not actually four ounces in liquid weight it's volume. With breakfast that is about how much coffee i need and easier to do one pour than more. You know how it is at a restaurant... You get your coffee at the right amount of cream and sweetener and temperature and the server doing their job as they should comes up and tops your coffee cup off. Kind of the same concept at home in a way. Four stars for cleaning? I've never had a whip cream maker using n2o that was self cleaning. They all have their cleaning process that takes some time the smaller size ones being quicker to clean. The big mistake that happens is getting to the end of the cream and sticking the maker back in the refrigerator because your about to plate up and eat and go to work. And next couple of days go out for breakfast... you get the picture. The reason I'm here today is to buy the one pint size. The one quart size is big. For me that is no problem but refrigerator only has certain places it can be placed depending on how large it is. i want the second one so I can have chocolate whipprd cream and regular same time. A interesting thing about whipped cream is after dispensing a certain amount if you put that into the freezer you will have ice cream. And very fluffy compared to store bought. It's easy to get creative adding in chocolate chips or fruit etc and freezing that. Also it freezes up really quickly too. Ease of use? The quart size is formidable with a quart of heavy cream in it. But you don't have to put a quart of cream in to use it. The pint size one is a better choice for most people I do believe. Here is a tip or two when adding sweetener like powdered sugar... you can use baking sugar which is just regular sugar ground finer but not near the point of powdered. It's still granular. and for a kick up in flavor put in some Carnation Malt like for malted milk. But barely any. It needs to be off in the background like with vanilla extract but even behind it. Too much throws it off. Say if you do 4 measures of powdered sugar no more than 1/2 measure of the malt. It makes a difference. Be careful to not lose the tips like I did lol and always have the n2o cartridges on hand. I was surprised to see that I got the quart sized one just about five years to the day because of it still looking and working like new. So unless the mfg went stupid and making them cheaper this whipped cream maker could last a lifetime. Mine has been in almost constant service every day since getting it. And thays almost as long as this review which I think is the longest one I've ever done.

Super easy to use and great whipped cream from this. The recipe we use is:2 ounces Vanilla Bean (Torani) syrup1 pint heavy whipping creamShake in canister with lid on, then use nitrogen cartridge to activate. You’ll get several servings out of this unless your teenagers spray it into cups and eat it.Other syrup flavors can be used as well, we just like the vanilla as the ratio above isn’t super sweet. We are thinking of experimenting with peppermint, chai, and Irish cream.Yes this unit is a bit pricey but the all stainless steel construction is excellent. We do clean the tip after each use, just unscrew it and rinse with water and replace.

This product does not work and it’s a NO RETURN item. Bought the most expensive grade product thinking it would produce the best whipped cream, followed the directions and wasted a lot of heavy cream. Very disappointed.

Lo uso para mis fresas con crema

A great quality product! I'd definitely recommend the pint size for storage purposes. I have quart and it is too big, it also uses 2 chargers to make the cream whip. I gave four stars because there are always mounds of whipped cream left in the canister once it is "empty" and not spraying anymore. When the lid is removed, there is quite a bit of whipped cream left and ALOT of stringy, grossly slimy whip that is disgusting. I don't know if it is because I use vanilla syrup instead of sugar? I don't know if this is normal because this is the first whip cream maker I have used.