About Creamright

Creamright specializes in quality tools for food and bar. Nitrous Oxide whip cream chargers, whip cream dispensers, glass and metal carbon dioxide siphons. Chargers are our main line of kitchen tools. We sell iSi, Purewhip, SFG, EZ Whip, and Ultra Purewhip brands of both nitrous oxide and CO2 siphons and chargers.

Pecan Praline Whipped Cream

Ingredients

1 Cup Regular whipping cream
2 TBSP powdered sugar
1/2 TSP Vanila Extract
1/2 Cup Finely crushed pralines For garnish
1/2 cup finely shopped pecans for garnish

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream, vanilla extract and powdered sugar. Charge with 1 N20 Whipped cream charger. Shake and serve! Add pralines and pecans on top.

Pina Colada Whip Cream

Ingredients

1 Cup Regular whipping cream
1 TSP Coconut extract
1 TSP Pineapple extract
1 TSP Coconut rum
1 TSP Pineapple rum
2 TBSP powdered sugar

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream, coconut and pineapple extract, coconut, rum, pineapple rum and powered sugar. Charge with 1 N20 Whipped cream charger. Shake and serve!

Caramel Whip Cream

Ingredients

1 Cup regular whipping cream
1 TSP caramel extract
2 TBSP powdered sugar
2 TBSP dissolved brown sugar

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream, caramel extract brown sugar and powdered sugar. Charge with 1 N20 Whipped cream charger. Shake and serve!

Cinnamon Ginger Dream

Ingredients

1 Cup Regular whipping cream
1/2 TSP Cinnamon
1/2 TSP Ginger
1/2 TSP Vanilla Extract
2 TBSP powdered sugar

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream, cinnamon, ginger, vanilla extract and powdered sugar. Charge with 1 N20 Whipped cream charger. Shake and serve!

Orange Creamsicle Whipped Cream

Ingredients

1 Cup regular whipping cream
2 TSP fresh orange juice
1/2 TSP vanilla extract
2 TBSP powdered sugar

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream, orange juice, food and powder sugar. Charge with 1 N20 Whipped cream charger. Shake and serve!

Rosy Whipper

Ingredients

1 Cup Regular whipping cream
1/4 TSP Rose Water
3-5 drops red food coloring
1 3/4 TSP powdered sugar

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream, rose water, food coloring and powder sugar. Charge with 1 N20 whipped cream charger. Shake and serve!

Pink Lemonade Whip Cream

Ingredients

1 Cup regular whipping cream
2 TSP lemon Juice
2 drops red food coloring
2 TBSP powdered sugar
1/2 TSP vanilla extract

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream lemon juice, food coloring, vanilla extract and powdered sugar. Charge with 1 N20 Whipped cream charger. Shake and serve!

Peppermint Passion Whipped Cream

Ingredients

1 Cup Regular whipping cream
1/4 TSP Peppermint extract
3-5 drops Green food coloring
2 TBSP powdered sugar

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream peppermint extract food coloring and powder sugar. Charge with 1 N20 Whipped cream charger. Shake and serve!

Tempura Recipe

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:

  • 350 ml / 12.5 fl. oz. cold water
  • 150 g / 5.3 oz. rice flour
  • 1 tsp. Salt

PREPARATION:

Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint dispenser. Screw on one C02 SODA Charger and shake vigorously. Dispense the batter directly into a bowl right before frying. Dip lightly floured pieces of seafood, vegetables or mushrooms immediately into the batter or let the batter chill in your fridge until you’re ready to fry. To serve, preheat oil to 190° C/375° F and fry battered pieces until light golden.

Homemade Mozzarella

(Makes One)

  • 0.5 inch-radius ball of mozzarella cheese, about 28g
  • Thickened, flavored liquid ( this is what goes in the mozzarella balloon)
  1. Fill cream whipper with however much flavored liquid is appropriate. My cream whipper takes up to 0.5 liters, so I fill it up to that amount.
  2. Microwave mozzarella ball for about 10 seconds or until soft and pliable. The mozzarella should be very hot, almost a bit too hot to handle. Alternatively, you can heat up the mozzarella ball in a water bath.
  3. Wrap mozzarella ball around the dispensing tip of the cream whipper so that all expelled foam will be caught or surrounded by mozzarella cheese.
  4. Slowly dispense foam from cream whipper until the mozzarella balloon forms. Look carefully while inflating and stop if one section of the balloon is getting too translucent. If it breaks, don’t worry; just compact the mozzarella and place it in hot water again.
  5. Carefully remove the mozzarella filled with foam from the tip, making sure no foam escapes. Close off the open end by twirling the end or pinching it in.

Vanilla Yogurt

Ingredients

2 cups vanilla yogurt
2 cups heavy cream
1 tbsp confectioners sugar
pinch vanilla beans, optional

Preparation:

Mix all ingredients until the sugar is completely dissolved and pour into a 1 pint whipped cream dispenser and screw on 2 whipped cream chargers and shake vigorously after each charge.  Chill for at least 30 minutes.  To serve, this versatile cream pairs well with any meal:  dollop on top of seasonal fresh fruit, oatmeal or pancakes for breakfast,  lamb shanks or lobster for dinner and chocolate or poached apples for dessert.

 

Ranch Dressing

Ingredients

  • 3/4 cup low-fat buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon Worchestershire sauce
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar

Preparation

Whisk together all ingredients until well blended. Pour into dispenser, seal, charge with one N20 charger, shake well and serve.

Stilton Cheese Mousse

Ingredients:

  • ¼ pound good-quality stilton blue cheese
  • 1 pint Heavy Whipping Cream
  • 1 cup port wine
  • Spiced/Candied Walnut halves
  • 2 or 3 heads of Belgian Endive

Preparation:

  • Melt the blue cheese into the heavy cream in a small saucepan, whisking as it heats. Cool completely. Strain into a measuring cup, and chill in the refrigerator. Meanwhile, reduce the port wine to a syrupy glaze.
  • Pour the cream mixture into a whipping cream dispenser, shake, and dispense two carbon dioxide cartridges to create a “mousse”.
  • Squirt a little of the mousse decoratively on the bottom of an individual Endive Leaf. Drizzle with a tiny bit of the port wine reduction, and top with a walnut.

Pesto Cream Sauce

Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan

Procedure:
In a food processor, chop the garlic and pine nuts.  Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running.  Add salt and pepper to taste and set aside.

Meanwhile, in a saucepan, heat milk and cream.  Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated.  Let sauce cool before adding the pesto and combining well.  Pour into a 1 pint whip cream dispenser and screw in 1 cream charger and shake vigorously — then refrigerate.

Cannoli Filling Recipe

Cannoli
1 (8 oz.) ricotta cheese
1 c. regular whipping cream
1 tsp. vanilla
1/2 c. confectioner’s sugar
1/4 c. grated orange rind (fresh, ground or orange rind in jar to garnish) ( optional)
1 c. mini-chocolate chip morsels to garnish
Preparation
Add ingredients into your whipped cream dispenser (except the chocolate chips and orange rind for garnish) Put the top on the dispenser and shake ingredients well. Dispense one whip cream charger into your dispenser and shake again.

Egg Cream

Egg Cream Recipe

1/2 cup cold whole milk*
2 tablespoons chocolate syrup
1/2 cup of carbonated water from soda siphon

* Skim or 1% milk won’t foam as well

**Fox’s U-bet Chocolate Syrup is the famous chocolate syrup used in New York.

Pour milk into a 12 oz. glass. Fill glass with carbonated water from the soda siphon so that the white foam reaches the top of glass. Place spoon in glass. Pour chocolate syrup into glass, taking care to hit the spoon while pouring. Stir drink quickly, mixing the syrup with milk without deflating the foam. Serve immediately.

Troubleshooting Your Whipped Cream Dispenser

The majority of comments on our blog are about issues with a whipped cream dispenser. We did a video explaining a whipped cream dispenser issue, that I wanted to share in hope’s that it will be helpful to so many of you! The next question after this video is, what do we do if this doesn’t work? The obvious answer is…. run! 😛 Just kidding of course. if this doesn’t work. Call us and we will try to troubleshoot your issue.