One kitchen tool. So many delicious possibilities. Garnish dishes with colorful foams; serve fizzy cocktails at your next dinner party; make your own bitters, liqueurs, sodas, or cold-brew coffee; or serve up some carbonated fruit to wow your guests. It's all possible with a whipping siphon, and we'll show you how.
You’ll master an array of siphon techniques in no time with our entertaining and informative high-definition videos; succinct step-by-step instructions; culinary science behind the techniques; and personal support from our James Beard award–winning culinary team. By the time you’re done with the class, you’ll have acquired the basic skills and knowledge you need to create your own recipes with ease.
ChefSteps founders Grant Crilly and Chris Young instruct this online class that you can take in the comfort of your own home, at your own pace. We’re confident that our detailed tutorial will provide all the instruction you need, but if you have questions, please ask. Our culinary support team is standing by, and we will answer as promptly as possible.
ABOUT US: ChefSteps exists to inspire creativity and encourage expertise in the kitchen. Drawing on our years of combined culinary experience, we create hands-on online classes about food and cooking that are both informative and entertaining. We won't tell you how to use a whipping siphon—we'll show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, there’s something here to discover.
What is a whipping siphon?
A whipping siphon is a kitchen tool that allows you to quickly and easily create foams, carbonate or compress ingredients, or infuse liquids in a pressurized chamber charged with soluble gases like CO2 and N2O. They are often used to make aerated foams like whipped cream, so you've probably seen one at your local coffee shop. To use a whipping siphon at home, simply purchase the tool itself ($40—$150), and buy reusable cartridges of CO2 and N2O as needed (about 50 cents each).
Don't whipping siphons just make whipped cream?
No. They can be used to rapidly infuse oils, make cold brew coffee in an instant, carbonate and compress fruits and vegetables to alter their textures, make interesting and surprising foams, and much more.
I'm a home cook. Would I use a whipping siphon beyond this course?
With a whipping siphon, you can make so many delicious and otherwise impossible things in your own home, and have complete control over flavor and texture. It's a small investment in expanding your skills and abilities in the kitchen—and you will most certainly wow your friends and family with all the delicious things you create.
When does the class start?
Whenever you're ready. It’s an online class that you can take on your own computer, at your own pace. Once you purchase the class, you have it forever, so no rush!
How much does the class cost?
What will I learn?
You’ll learn how to make foams for cocktails, hollandaise, fizzy grapes, burrata, cold-brew coffee, bitters, cherry cola, and the list goes on...
Do I need a whipping siphon to take the class?
Yes. The only way to execute the recipes in the class is with a siphon. Borrow one from a friend to try it out, or buy one here.
Are whipping siphons expensive?
They range from about $40 to $150, depending on the durability and performance that you are looking for.
Are extra cartridges expensive?
No. They cost about 50 cents each. Most recipes require one or two cartridges to carbonate or pressurize something.
Where do I get the equipment I need?
You can get siphons and cartridges on Amazon, or at brick-and-mortar kitchen shops like Sur La Table or Williams & Sonoma.
What kind of whipping siphon should I get?
This is our favorite siphon, but any siphons made by ISI or Liss will be reliable and effective.
I have a .5L siphon. Can I still take the class?
Yes. All the recipes in the class were developed for a 1L siphon, but you can press the gear icon in the upper righthand corner of any ingredients list to scale the recipe by half if you have a .5L siphon. Or, if you have a 2L siphon, use the same icon to double recipes!
Is a whipping siphon hard to learn how to use?
Not at all. You can experiment by simply putting ingredients in, charging the whipping siphon and seeing the results—it’s totally user-friendly. Or you can take this class in the convenience of your own home and learn how to make fun and surprising things that are extremely quick and easy.
Why do I need a full class on whipping siphons if they're pretty simple to use?
They are simple to use, but the class is more about exploring what you can do with them, how to use them, and why they work. Plus, with this class, you'll have access to recipes that we’ve spent hundreds of hours testing and approving. (In other words, we've done the hard work for you!)
Who uses whipping siphons?
Home cooks, professional chefs, bartenders, and baristas all around the world.
Are whipping siphons hard to clean?
No, they’ve been designed to be extremely easy to clean. The parts come apart in just a few seconds and are dishwasher safe!
Where do I go to take the class? Should I bring an apron?
Take it in the comfort of your own kitchen anytime you’d like. Have a friend join you to get in on the action. Start by making a cocktail and adding it to the whipping siphon, charge with CO2, and shake. Taste. Taste again. And definitely wear an apron—tasting a lot of fizzy cocktails can make for shaky aim.
Once I sign up and make all the recipes, will there be other recipes that I can use?
We'll continue developing recipes on ChefSteps.com. We also recommend the following cookbooks, which include recipes for whipping siphons: Alinea, Modernist Cuisine: The Art and Science of Cooking, The Big Fat Duck Cookbook, Astrance: A Cook's Book, Mugaritz, and of course, A Day in the Life of El Bulli or any of the other El Bulli books.
Can I just whip cream by hand?
Yes, but it’s not as fun, and you might end up with an overdeveloped bicep on your whipping side!
Are whipping siphons dangerous?
Is walking across the street dangerous? Are dogs dangerous? Is Parmesan dangerous? No, not if you use them for their intended purpose.