iSi Cream Profi Whip Professional Cream Whipper

Comparing this to a Liss whipper I find the Liss a bit smoother than iSi. A Liss Whipper will cost about $10-$15 more (depending on sale) but I find the Liss a bit easier to grab a hold of (width of the canister), slightly better handling, and slightly better/smoother whipping action. The difference is in the nozzle--NOT the dispensing nozzle (the tulip) but the nozzle inside the canister (the dispensing mechanism, the piston). The decorative tips just shape the cream and doesn't impact the dispensing. The dispensing piston inside the canister is what matters the most whether you get smooth cream output or blotchy cream explosion. On this iSi if you squeeze down on the iSi too much you will get sputtering of cream (too much gas pressure vs. cream). On the otherh and, the Liss modulates the pressure a bit better and you have less sputtering. This is especially true towards the end when there's only a little bit of cream left in the canister. Liss delivered the cream better to the end whereas iSi would start sputtering sooner. I'd say Liss can give another 3-5 oz of whipped cream smoothly before blotchy comes out whereas on the iSi I'd know easily the cream is running low because the tulips or rosettes start to look blotchy.If your primary purpose is to make cream (non-decorative) to simply top food, drinks, or desserts, then the results of the cream out this iSi will do you very well. A bit sputtering won't make or break anything in the final presentation. Now if your purpose is make more precise, decorative, show-piece cream forms (such as rosettes, cake decoration, food presentation) you will get better results with the Liss especially towards the end of the can.Also I wish the iSi Profi came with a cap. After you take off the Nitro, the iSi Profi does not give you a cap to cap that port. Is it important? Not really. It's more for cosmetics. Could you just leave the nitro infusing tube on? Yes you can--but it is really heavy and can wear on you. I believe the iSi Gourmet came with a cap. How interesting. It's a $3-$5 part I am not sure why Profi did not include that cap. Let's say you want to leave the Nitro holder on the whipper (like shown in the picture) when you dispense -- Liss's Nitro holder is very, very light weight at only about 10% - 15% of the weight of the iSi. The iSi use a chrome holder which is very heavy. The Liss uses a plastic holder (faked to look like metal) and it weighs very little. The holder piece is actually a bit of a junk on the Liss--but--like I said it is not an important piece/part of the whipper as it has no function after the injection of nitro. You are supposed to take off the nitro holder before you use the whipper. Again, you can leave the holder on, but it will likely get in the way of your decoration. And in the case of iSi, the holder is very heavy which can throw the whole thing off balance.The included plastic decorator tips were OK. You do not have to buy the stainless steel variant if you only use this whipper lightly (e.g., top a few pies or cakes every other night at dinner.. or make some cream topping on hot chocolate, etc.) If you use 2-3 canisters of cream a day say topping 50 cupcakes an hour, yeah, you want heavier duty tips. So I say don't worry about the stainless tips until the original plastic ones break on you. I hand-wash the tips. The reports of plastic tips breaking were usually associated with machine washing.Everything on the iSi is listed as dishwasher safe. But I would not wash everything in a dishwasher. I'd wash the gasket, dispensing nozzle, and the cap by hand only. These are plastic/silicon/rubber parts that are sensitive to high temperature. The piston has rubber/silicon gaskets which are also sensitive to high temperature and detergents in some dishwashing fluids. I use a bit of mild dish soap (Dawn) and just hand rub the the parts. No need for extensive washing. Also because I wash the parts as soon as I am done using them. I can see how if you let the cream build up and dry out--yuck, you definitely then have to do some heavy duty cleaning on those sensitive parts. So take my advice--wash as soon as you are done using the parts. The stainless canister part itself is ok for dishwasher.There are different color cap rings that you could chose from when you buy. Black & Red are the two most popular colors. I also have a Liss that is white enamel and one stainless. If you only own 1 or 2 canisters you really don't have to worry about color. If you have several, yeah, you do need to find a way to tell which canister holds what inside. You cannot open the cap and look inside. Once you open the cap you will lose the charge and you will have to re-charge with another nitro. You could put a piece of scotch tape on the can and write with a Sharpie and peel off the tape when the whipper is empty. For me, I use my Liss white enamel to indicate pure white milk cream. The black iSi indicate chocolate cream or coffee mocha cream. Red cap for raspberry, strawberry, or sweet fruity creams (orange, lemon, mango, etc). And/or on a piece of scotch tape that I use to write down: 1) the cream product, and 2) the expiration date! Very important.Cream in the whipper is good about 10 days, maybe 2 weeks tops. I don't push my luck eating potentially expired dairy products. 10 days is usually pretty safe and I'd call it a hard limit. 7 days is probably the best. Anyway. Put a piece of Scotch on the whipper canister itself and just write down the expiration date with a Sharpie plus the content information (butter pecan, for example). A bit of warm water and soap will cause the scotch to come right off. Don't actually write on the stainless whipper with a Sharpie. That'll make you look silly real quick.To shake or not to shake? Don't excessively shake your whipper! About 7 to 10 hard shakes is all you need. The cream foaming mechanism is when pressured nitro gas exits the nozzle causing the cream is expand and foam up in an instant. Don't overshake the whipper or else your cream will get "whipped" inside the canister before you even use it. Don't under shake it otherwise you won't properly incorporate the cream and the nitro. 7 to 10 good vigorous shakes is about right.Lastly, get a good nitro. Don't buy the cheapest nitro you find in the market. Cheap nitro is not properly filtered and can have metallic, motor oil, or off taste. Supposedly the good brands are: iSi, PureWhip, and the one with yellow lightening bolt on it (sorry couldn't remember the name). I use PureWhip myself. So far no metallic or motor oil taste in the cream. Every once in a while I come across a dud nitro charge. It happens so just toss it and get another charge. I'd say 1-2 duds per 100 is fair within acceptable limits (1-2% failure rate). Anyway, this is not a review about nitro so I won't talk much about it anymore.Final word: Very good whipper for the money. Definitely spend a little more on the whipper. Don't cheap out and buy a lower quality one. Remember: you are working with a pressurized system. When you buy things that are working under heat/cold, high pressure, or high voltage, etc you need good material, good construction, good stability. I'd stay with iSi or Liss. I'd be suspicious of TW or Mosa. Or lower-end products.While Liss may produce slightly better results, I still give iSi a 5-start performance. The product is easy to use, true to form, and delivers the results you need except in an ultra-professional environment. It is comparatively less expensive than Liss and more expensive than lower-end products due to heavy-duty construction and manufacturing. The main purpose/function was flawless. The delivery, packaging, shipping, and post-market follow up was excellent as well.Final note: The iSi Profi is the professional grade product that can be used for cold items only. You need to buy a heat-resistant silicon gasket if you want to use the whipper for hot applications. The iSi Gourmet is the professional grade product that can be used in cold and hot applications because it came with a heat-resistant gasket. This gasket is about $5 or $7.Thanks for reading!

Professionnal item. Coffe shops have the same one. Sturdy, easy to clean, nice design. People loved to use it. make nice whipped cream without preservatives. can be stored a few days in the fridge but never did it since people ate every thing every time I made some.however the cream is not real whipped cream it is more of a foam cream. so if you plan on making cake decoration and keep the cake for a while, the cream may run of.disassemble easily for clean up.I just gave it four star because of the price, otherwise I would have gave it a five stars.

Great quality, sturdy, all steel!!! I went with one quart instead of a pink for party entertainment. The first thing I did was infuse some pears with apple juice and carbonate grapes. Everything came out AMAZING!!! The grapes especially, they were gone before I even had a chance to ask how they were. Can't wait to try all the other stuff this thing is capable of!!!! If you're just looking to make whipped cream with this and nothing more... don't bother. Sure it'll be great, but then you're wasting a ton of this siphons potential and that's just sad. Get a cheap plastic whipping siphon and whip cream away. However, if you want to infuse alcohols, oils, carbonate grapes, whip up some killer potatoes/eggs, marinate meats and the likes. Get this thing in a quart. You wont regret it!!!

I love this thing. I make my own sugar free whip cream and this is perfect. it lasts for weeks in the fridge. you have to be sure that the powdered sugar is totally smooth though or it will make the gas leak. I now run the mixture through a rice sieve and this gets all the little clumps out. easy to use. I have to mail order the cartridges which has not been a problem.

Overall a pretty straight forward device. The only down side (but common among any of these devices) is that you have to remember the gasket when you wash it. Quiet easy to lose in the dishwasher.

UPDATE: Apparently there have been dangerous issues with the high-pressure CO2 cartridge with some older units. Recently (Summer 2017), a fitness blogger was apparently killed when her unit exploded, hitting her in the chest and causing a heart attack. According to the news, there have been many other lesser incidents. Check it out for yourself and make your own decision! If you Google "whipped cream maker death" you'll find articles and info.I had an old, non-pro iSi whipper that I used for years and loved. Alas, it started leaking in a way that a new O-ring wouldn't solve. So I ordered this one. The construction is heavy duty and made a great initial impression. Unfortunately, it didn't last long. I followed the instructions meticulously and got slightly aerated liquid cream. I then shook it a few more times and got perhaps a few tablespoons of good whipped cream. After storing it in the fridge a few hours and using it again, it went back to the slightly aerated liquid. Out of frustration, I made a number of test batches -- trying various fat percentages of cream, various sugar amounts including none, and varying amount of vanilla bean paste. None of them would produce more than a few tbsp of good whipped cream. I used only iSi brand chargers (ordered from Amazon) and never went above the fill line. Verified refrigerator is chilling to 34 deg F.

I received mine in a box that had been unsealed which was my first disappointment. Second, I expected that the ISI (Austria) products were made in europe but this was made in China, seriously, you can't make enough money on a $[...] creamer if you made it in europe?. Third, I paid the extra bucks for a stainless unit and then it states on the box that the head is aluminum, only the bottle is stainless. I realize that the description is lacking on the net but this is boarderline fraud.

It is a good product but it take long time to deliver

Dislike

Was a big hit as a house-warming gift for some special friends. Even after a month of use, the feedback is great.

Good! Really like it.