Pure VersaWhip® 600K ☮ Vegan ✡ OU Kosher Certified - 50g/2oz

Have used this to make whips/foams for cocktails and food. Ratio of 1-2% Versawhip and about 0.2% of xanthan gum usually works well for most things. Make sure you have a kitchen scale to get the proportions right.

Love versa whip and love modernist pantry. Always fantastic products and value for the money.

Don’t hesitate to try this amazing vegan option to replace eggs in marshmallows and marshmallow creme. Everyone enjoyed it. Made marshmallow creme a few times.

I used this VersaWhip for the first time over the holidays and it was great! The taste and texture was good, it made my dish delicious. I will definitely purchase this again.

Like magic, I’ve been able to make my foams instantly. The taste is not the best but can be masked with flavors.

I would like to use this product, but no instructions came with it. It would be nice to have them along with a few recipes. I read about the product so I bought it to try. I'm not a professional chef.

I like the way it hold up for several minutes. I did lobster foam on caviar.

I bought this to make fun foaming foods with my kids. I am a home cook and here are my limitations: no food scale, not good at math, no stand mixer, and I live in a humid place. The instructions call for grams or .5%, which is totally beyond my ability to calculate—so that’s on me. But the packaging is terrible. It’s in a bag and the particles that send up little clouds of product dust when I open or close the bag get everywhere and are sticky. The bits also get into the grooves of the bag closures, making it hard to close completely, so moisture can get in. I wish it was in a jar. I successfully made cocoa foam and a green tea foam but then it stopped incorporating correctly—maybe because of humidity? Not sure. In addition, the instructions are poor. I already mentioned the measurements—if they are going to sell it in small pouches on Amazon, then I am assuming they want more home chefs to be able to use, so they may want to make the measurements in lay people’s terms. The video just gives examples of stuff you can make , as opposed to a true tutorial. Here are a couple of tips: the website doesn’t say you need xanthum gum but many people find it helpful to also have xanthum gum (which means you will have to figure out ratios for xanthum gum to versawhip, and then to the liquid you want to foam); you cannot have fat in your liquid (e.g., coconut cream or half and half); if you are going to make something from a powder or with sugar, make sure they are complete dissolved first; the versawhip website tutorial and recipes suck. The ones I found helpful were: Julie Hasson and Amazing Food Made Easy.