Editor's Wireless Frother
Rechargeable · Dual heads · Three speeds · Wireless
Wireless, charging-stand-docked, three finishes. The Editor's Frother sits on the counter like a small instrument. Pick it up, foam, set it back. The base does the rest.
The Editor's Wireless Frother is a rechargeable electric milk frother with two interchangeable stainless steel whisk heads and a self-standing charging base. Three-speed dial, one-touch control, USB-C fast charging.
Cordless. Counter-ready.
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Specifications
Care & maintenance
Stainless steel forgives almost everything. The motor housing does not.
- Rinse the whisk only: Detach the whisk head after each use, rinse under warm water, wipe dry. Never submerge the motor body, it is not waterproof.
- Wipe the body: A damp cloth on the plastic housing is enough. Keep the charging port dry.
- Charge between uses: The battery lasts weeks with daily frothing. Top it off in the stand overnight, or plug in via USB-C when the indicator blinks.
- Store upright: The stand keeps the frother vertical and ready. It also protects the whisk from bending in a drawer.
Frequently asked
What is the difference between the two whisk heads?
The spring coil whisk aerates milk and whips egg whites, anything that needs volume. The balloon whisk beats whole eggs and batter, anything that needs mixing without excessive air.
Which speed should I use?
Slow speed mixes eggs and liquids without splatter. Medium speed blends powders, purees, and jams. Fast speed whips milk foam and stiff egg whites. Start slow, then ramp up, reversing that order makes a mess.
How long does a charge last?
Several weeks with daily use, a single latte froth takes seconds, and the battery holds charge well. The indicator light blinks when it is time to recharge.
Can I froth cold milk?
Yes. Cold milk froths well, it just takes a few extra seconds. Warm milk (around 140–150°F) froths faster and yields slightly thicker foam, but cold works fine for iced lattes.
Can I use it for matcha?
Yes, on medium or fast speed. The spring coil whisk breaks up clumps and aerates the matcha into smooth foam. Start with a small amount of water, blend, then add more liquid gradually.