Currently, the red color is out of stock, only the green is available! All orders will be shipped in green.

Whipping cream and decorating pastries

1. Check the bottom and rotate tightly, pour about 200 ml of light cream into the cylinder.
2. Press the handle to the lowest end. Pull up and down the handle until the cream is stiffly beaten. (About 45 seconds) Don't move too fast.
3. Open the bottom, put in the piping nozzle.
4. Decorate the pastry. Pull the handle until the pressing plate is at the top position.
Pull the handle until it reaches the top of the cream. Grasp the handle with your right hand (internal tension will occur). After all the compression blades and the bottom seal are tightly pressed by the tension, do not pull back. Slowly push and press to decorate your cake.
5. When decorating pastries without a piping tip, the cream tube can be left upright and ready for use.
Any leftover can be stored in the refrigerator along with the container.
6. Cleaning. It can be used in a dishwasher. Manual cleaning, remove the rotor and squeegee from the cylinder, and place them together in warm water for cleaning. Clean the accessories thoroughly before reassembling them.

Whipping whole fat fresh milk
1. Check the bottom and rotate tightly, pour in half a bucket of fresh milk.
2. Press the handle to the lowest end. Pull the handle up and down until the fresh milk becomes fluffy. (About a few seconds) Don't move too fast. Use a spoon to put the whipped milk foam into the coffee, such as cappuccino or espresso.

The main requirement is for the quantity of light cream, which should be around 200 milliliters and not more.

Whole fat fresh milk should not exceed half a bucket.

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