Hi folks.

Amazon offers a very nifty little tool that is a 'cream whipper'. It uses cartridges you have to purchase, true. But allegedly in about 30 seconds, if everything is refrigerated, it spits out fully whipped cream for recipes or topping.

My first question is, since this is still enough for those purposes apparently, would this qualify as the 'stiff peaks' level of cream that is whipped?

My second question is, does anybody have any experience with these little things? I bought my (diabetic) grandmother one for christmas last year but she lives at a distance so I don't know much about it. They are a bit pricey, esp. for cartridges I suppose, but given my insane time schedule, it might be worth it to me, to avoid beating eggs till stiff for a ton of diff things.

I'd appreciate any input on this. Thanks.

OM

The cream works as a topping, but if you want to fold it into a mousse for example, it's not stable.

I have one - the brand is ISI - and use it in the summer when I bring berries to a barbecue party. Everyone likes using it because it's fun.

I'm assuming you mean cream? It doesn't work that well with eggs.

Karen

Er, whoops. Sorry, I mean cream. (No brain, no pain!) Thanks a ton for your helpful response Karen.

P.S. I have your book on order at amazon. Can't wait. :-)

OM