Creating stunning foams

Create stunningly decorative and flavorful foams like a top chef or bartender. In a matter of seconds, with the Precision Aerator.

Essentially, foams are aerated liquids. A lighter foam may be more accurately described as froth – such as the head of a beer or cappuccino – while a denser foam will resemble mousse. No matter what type you want, you can make it with the Airtender® and Precision Aerator.

Follow the instructions to get professional results in a matter of seconds.

Airtender Foaming Step 1

Step 1

Select your ingredients and connect the Precision Aerator to the Airtender®.

Although it is possible to create foams without the aid of special ingredients, the foam will be better and last longer if you do. Among these enhancing and stabilizing ingredients are egg white and Lecithin. A rule of thumb is to use a ratio of 2 parts egg white to 5 parts liquid.

For more information about thickening and stabilizing ingredients, see the bottom of this page.  

Airtender Foaming Step 2

Step 2

Select the Airtender® AIR mode 4 (or use the button below) and activate. The Aerator will not start until you take the next step.

 Airtender Foaming Step 3

Step 3

Place the filter of the Precision Aerator into the liquid and stir it quickly while closing the control valve on top of the Aerator. 

Keep stirring until you get the amount of foam you desire.

Then lift the Aerator out of the liquid and stir in the foam layer for a few seconds. This will "cure" the foam, making it creamier.

Your foam is now ready to spoon onto your dish or drink!

Airtender Foaming

Tip

When making cocktails, you can mix all of your ingredients (including ice) in the cocktail glass and use the technique above to create a foamed cocktail directly in the glass.

The foam will automatically form on top of the cocktail. Add a stylish garnish and it's ready to serve! 

About foaming ingredients

There are several foaming agents that will enhance foams like the traditional egg white.

Lecithin works in a similar way to the proteins in egg and milk – acting as an emulsifier to hold the shape of the foam – and the amount you disperse into the liquid should depend on how stiff you want it to be.

Whether using lecithin or alternatives such as agar agar, gellan gum and gelatine, though, it is important to note that for a liquid to translate into a foam it must contain elements of either lecithin, monoglycerides (emulsifying fats) or protein. There are cartons of pasteurized egg white readily available online or in stores, as well as several powdered alternatives. 

Always make sure to check for allergy information when using egg whites or alternatives.