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.

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!

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!

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!

Ingredients

1 Cup Regular whipping cream
1/4 TSP Vanilla Extract
2 TBSP Maple Syrup

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!

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!

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!

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!

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!

Rapid Infusion is a technique created by ISI and Dave Arnold. It’s using N20 to infuse flavors into liquids. A process that previously would of taken days or weeks is now ready in seconds.

Check out this -> Rapid_Infusion PDF to better understand the process and make some creations of your own!

Buy Rapid Infusion equipment to get started!

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

Ingredients
1 1/2 cups sour cream
1/2 cup evaporated skim milk
1 Tbsp dehydrated salad dressing mix

Preparation 
Combine all ingredients in cream whipper. Shake vigorously 30 seconds. Dispense 1 N20 charger, shake again.   Serve immediately.

(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.

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.

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.

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.

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.