Whipping siphons have transformed modern cooking, allowing chefs to craft airy foams, rapid infusions, and fizzy drinks with ease. Whether you’re looking to add a cloudlike foam to a dish, infuse fruit with flavorful syrup, or carbonate a cocktail, a whipping siphon is up to the task.
Before you get started, be sure to subscribe to our monthly newsletter so you never miss a new recipe, technique, or insight.
The Science Behind Whipping Siphons
At the heart of the siphon’s magic is compressed gas. A standard whipping siphon uses gas pressure to force a soluble gas to dissolve in the liquid to be whipped. The pressure also pushes the liquid through a valve out of which the gas emerges from the solution, creating bubbles and whipping the foam.
The most common gas used is nitrous oxide (N₂O), which dissolves easily into fatty liquids and remains stable without promoting oxidation or bacterial growth. When released from the siphon, the gas expands rapidly, transforming the liquid into a light, voluminous foam.
Carbon dioxide (CO₂) is another option, but it’s best reserved for carbonation, since its fizzy texture and sour flavor make it less suitable for smooth, creamy foams. For most culinary uses, especially when making savory or dessert foams, nitrous oxide is the preferred choice.
Each disposable cartridge holds 8 grams of gas. For a 1-liter siphon, you’ll usually need two cartridges, especially if your liquid is low in fat or volume. You can learn more about the anatomy of the whipping siphon at the link below.
Creative Possibilities
Whipping siphons unlock a surprising variety of culinary creations.
- Batters: Teff injera (Modernist Bread, vol. 5:156) and tempura batter (Modernist Pizza, vol. 3:281) both benefit from the siphon’s ability to evenly aerate and lighten texture. Another example from Modernist Cuisine at Home (p. 254) is our skinless chicken wings, which uses an aerated batter to create a new spin on fried chicken (essentially a tempura chicken wing).
- Sauces: Emulsified sauces like sous vide hollandaise or sabayon hold beautifully in a siphon. During service, it keeps them warm and fluffy, also less dense.
- Infusions and marination: By increasing pressure inside the siphon, ingredients like herbs, spices, or fruits absorb liquids faster, infusing flavor in minutes instead of hours.
- Fresh soda: Using carbon dioxide, you can carbonate juices or cocktails for fizzy, fresh drinks.
- Foams: Whipping siphons were designed for aerating cream that’s high in fat. But you can foam any liquid thick enough to hold bubbles. Our Caramelized Carrot Pizza from Modernist Pizza (vol. 3:277) features a vivid coconut chutney foam made with coconut cream, mint, green chili, and cilantro. The result is an aromatic, airy topping that lifts the whole dish.
Whipping Siphon Recipes
Sous Vide Hollandaise
Hollandaise is famously delicate, but with a whipping siphon, it becomes far more stable. By gently cooking the egg yolks sous vide and finishing the sauce in a whipping siphon, you eliminate the stress of curdling, separating, or rushing at the last minute. The siphon keeps the hollandaise warm, smooth, and perfectly emulsified, while also giving it a light, elegant texture that’s ready to dispense whenever you are. It’s a simple upgrade that transforms a traditionally fragile sauce into a reliable, make-ahead staple. Just charge, shake, and serve.
Striped Mushroom Omelet
What makes this omelet special is the whipping siphon. By transforming scrambled eggs into a light, stable foam, the siphon allows you to prepare the mixture in advance, hold it gently at temperature, and dispense perfectly aerated eggs whenever you’re ready to serve. Instead of standing over the stove and timing everything to the second, you can simply charge, shake, and pipe, leaving more time for creativity—like a striped mushroom omelet.
Carbonated Cranberries
This recipe reimagines a Thanksgiving classic with the help of a whipping siphon. Instead of a traditional cranberry sauce, whole berries are gently cooked sous vide, then carbonated using a whipping siphon charged with carbon dioxide. The result is bright, tart cranberries that burst with delicate fizz.
Popping Buckeyes & Eggnog Cocktails
This recipe will take your boozy (or booze-free) gatherings to the next level. Crisp, chocolate-dipped “buckeyes” hide a creamy hazelnut (or peanut) center studded with crackling pop rocks for a surprise with every bite. Each 20 g sphere is dipped and set for a clean shell, then frozen, which is ideal for serving alongside a warm, spiced cocktail.
But it’s the eggnog foam that is the true highlight of this exciting drink. The custard base is gently cooked sous vide, chilled completely, and then charged in a whipping siphon to achieve an airy, stable foam that can’t be matched by hand frothing. Because the base is relatively low in viscosity, the siphon is essential because it creates a light, velvety cap that floats atop coffee or tea spiked with rum or cognac. The result is a cloudlike eggnog layer that slowly mingles with the drink beneath.
Finished with freshly grated spices and served to order, these cocktails showcase the power of the whipping siphon in its ability to produce an unforgettable presentation.
Instant Infusions: Herb- and Spice-Infused Olive Oil, “Barrel-Aged” Maple Syrup, Candy Cane Vodka
With a whipping siphon, you can create bold, complex infusions that taste as though they’ve been aging for months, but in reality they came together in just minutes. These recipes create memorable, gift-worthy treats that are especially charming during the holidays, but just as perfect for dinner parties, hostess gifts, or keeping a bottle (or two) for yourself any time of year.
Explore the Modernist Cuisine series to learn more about cooking, baking, and pizza making!
