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.

Island Orange Mini-Cakes

Ingredients
Baking spray
1/2 cup butter k (1/2 cup = 1 stick)
1/4 cup granulated sugar
1 pkg (10 oz each) dried tropical fruit mix, chopped (10 oz = about 2 cups)
1-1/4 cups water, divided
1/2 cup dark rum
1 cup chopped pecans or walnuts, toasted
1 pkg (18.5 oz each) yellow cake mix
1 pkg (3.4 oz each) vanilla instant pudding mix
4 large eggs
1/2 cup Vegetable Oil
1 tablespoon grated orange peel
Fresh Whipped Cream

Preparation
Preheat oven to 350°F. Spray 12 mini-bundt pan cups (or 6 mini loaf pans (5-3/4 x 3-1/4 x 2-inch) with baking spray.
Combine butter and sugar in small saucepan over medium heat; stirring until melted. Add fruit mix, 1/4 cup of the water and rum. Increase heat to high and bring to boil. Reduce heat and simmer, uncovered, 2 to 3 minutes or until consistency of syrup, stirring frequently. Drain fruit mixture, reserving syrup.
Combine drained fruit and nuts in small bowl; evenly distribute into bottoms of prepared pans.
Combine with dry cake mix, dry pudding mix, the remaining 1 cup water, the eggs, oil and orange peel in large bowl with electric mixer on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter evenly into pans over fruit.
Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
Cool in pan 2 minutes. Run thin knife around edges of cakes. Remove from pans and place on a wire rack. Prick top of cakes with toothpick in several areas. Reheat reserved syrup over medium heat and brush over tops and sides of cakes. Cool completely. Serve with a dollop of whipped cream.

Grilled Banana Boats with Whipped Cream

Ingredients
1/4 cup butter
1/4 cup firmly packed brown sugar
1/4 cup chopped salted peanuts
1/4 cup semisweet mini chocolate morsels
4 firm ripe bananas
Whipped Cream

Directions
Stir together butter, brown sugar, peanuts, and chocolate chips in small bowl until well blended. Set aside.
Grill bananas in their peels over low heat 5 minutes per side (peels will blacken).
Remove peels from bananas and split lengthwise. Immediately spoon approximately 2 tablespoons butter down center of each banana. Top with fresh whipped cream.

Berry Rhubarb Cobbler

Ingredients
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
1 cup fresh or frozen blueberries
1 tablespoon balsamic vinegar
1-3/4 cups granulated sugar, divided
2 tablespoons cornstarch
1 cup flour
1/3 cup sliced almonds
1/8 teaspoon salt
1 egg, lightly beaten
1/3 cup butter, melted
1 dollop whipped cream
Ground nutmeg, optional

Preparation
Preheat oven to 375°F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup of the sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11×7-inch baking dish; set aside.
Combine flour, the remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with melted butter.
Bake 35 to 40 minutes or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with whipped cream. Sprinkle with nutmeg, if desired.

Classic Whipped Cream Recipe

Classic Whipped Cream

1 cup regular whipping cream
1 teaspoon vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Charge with one N20 charger, shake and serve.

 

Hint: Although “heavy whipping cream” and “whipping cream” will both work, we’ve found that there is a better yield using regular whipping cream, not “heavy whipping cream”

Fruit Bowl with Lime Infused Syrup

Ingredients
1/2 cup water
1/2 cup granulated sugar
1 teaspoon grated lime peel
2 tablespoons fresh lime juice
1 cup fresh blueberries
1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup seedless green grapes, cut into halves
1 large banana, sliced (1 large = about 1 cup)
1 dollop whipped cream

Directions
Combine water, sugar, lime peel and lime juice in small saucepan. Bring to a boil over high heat. Remove from heat; cool completely. Strain to remove lime peel from syrup. Discard peel; set syrup aside
Toss blueberries, strawberries, raspberries and grapes in large bowl. Add syrup; mix lightly. Cover. Refrigerate 1 to 2 hours, or until chilled, stirring occasionally.
Stir in bananas just before serving. Spoon evenly into 10 serving bowls; top each with a fresh whipped cream

Maple Apple Upside Down Cake

Ingredients
Non stick cooking spray
1/2 cup pure maple syrup
2 large red cooking apples, such as McIntosh, peeled, sliced (2 large = about 2 cups)
1 tablespoon butter or margarine, softened
3 tablespoons granulated sugar
1 egg
1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup lowfat (1%) milk
1 dollop fresh whipped cream.

Directions
Preheat oven to 400°F. Spray 8×8-inch baking pan with cooking spray. Bring maple syrup just to a boil in small saucepan over medium-high heat. Pour evenly into pan. Carefully arrange apple slices in single layer over syrup; set aside.
Beat butter, sugar and egg in medium bowl with electric mixer on medium speed until well blended. Combine flour, baking powder and salt in small bowl. Add to sugar mixture alternately with the milk, beating on low speed after each addition just until blended. Spoon batter evenly over apples.
Bake 25 to 30 minutes, or until wooden pick inserted in center of cake comes out clean. Immediately invert dessert onto serving plate; remove pan. Cool slightly. Cut into 9 squares; top each with a serving fresh whipped cream.

Easy Peaches Pecan Foster

Ingredients
1/2 cup cranberry juice cocktail
1/4 cup firmly packed brown sugar
4 medium peaches, peeled, pitted and sliced
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon butter
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon
2 cups vanilla light ice cream
Fresh whipped cream

Directions
Mix juice cocktail and sugar in large saucepan; bring to a boil over medium-high heat. Add peaches; stir. Bring to a boil. Reduce heat to low; cover. Simmer 3 to 5 minutes, or until peaches are tender.
Combine cornstarch and water in small bowl until well blended. Stir into peach mixture; cook over medium heat until thickened and bubbly, stirring constantly Remove from heat; stir in butter, pecans and cinnamon until well blended. Cool 5 minutes.
Scoop 1/2 cup ice cream into each of 4 serving bowls. Spoon peach mixture evenly over ice cream; top each with a serving of fresh whipped cream.

Honey Raspberry Parfait

Ingredients
1/2 cup honey
2 tablespoons butter, melted
1/4 teaspoon almond extract
45 vanilla wafers, finely crushed (45 wafers = about 1-1/2 cups crumbs)
1-1/2 pints (2 cups each) fresh raspberries (1-1/2 pints = 3 cups)
1-1/2 pints (2 cups each) vanilla ice cream, softened (1-1/2 pints = 3 cups)
Fresh whipped cream topping

Directions
Mix honey, melted butter and almond extract in medium bowl until well blended.
Combine wafer crumbs and half of the honey mixture in medium bowl; set aside. Add raspberries to remaining honey mixture; toss gently to coat.
Spoon half of the wafer crumb mixture evenly into 6 parfait glasses. Top each with layers of 1/4 cup each of the ice cream and raspberries. Repeat all layers. Top each parfait with a dollop of fresh whipped cream

Peach Melba Granola Crisp

Ingredients
Non-stick cooking spray
6 tablespoons firmly packed brown sugar, divided
3 tablespoons all-purpose flour, divided
1 bag (16 oz each) frozen sliced peaches without sugar, thawed
1 cup frozen raspberries, thawed
1 cup low-fat granola without fruit
2 tablespoons butter melted
topped with fresh whipped cream

Directions
Preheat oven to 350°F. Spray a 1-quart baking dish with cooking spray.
Combine 2 tablespoons of the brown sugar and 1 tablespoon of the flour in a medium bowl. Add peaches and raspberries; mix lightly. Spoon into prepared baking dish.
Combine the remaining 4 tablespoons (1/4 cup) brown sugar, the remaining 2 tablespoons flour and granola in small bowl. Add melted butter mix well. Spoon over fruit.
Bake 20 minutes. Cool 10 minutes. Serve warm with fresh whipped cream.

Raspberry Chocolate Pudding Dessert Martini

Ingredients
4 pudding cups (4 oz each)
1/4 teaspoon almond extract
1 cup chopped unfrosted brownies (1 cup = 4 oz)
1 cup fresh raspberries
Fresh Whipped Cream
1/4 cup sliced almonds, toasted, optional

Directions
Combine pudding and almond extract in small bowl; mix until well blended.
Spoon 2 tablespoons of the pudding mixture into each of four 8-ounce martini or wine glasses. Cover evenly with brownies, raspberries and remaining pudding mixture.
Top with fresh whipped cream. Garnish with almonds and additional raspberries, if desired.

Tres Leches Cakes

Ingredients
Non-Stick cooking spray
2 cups whipped cream( see whipped cream recipe)
2 tablespoons sweetened condensed milk
2 tablespoons evaporated milk
1/8 teaspoon ground cinnamon
1/4 cup Egg Beaters
1/2 cup white cake mix
2 maraschino cherries

Directions
Spray insides of 2 large microwave-safe mugs with cooking spray. Stir together 1 cup whipped cream, sweetened condensed milk, evaporated milk and cinnamon in small bowl; set aside.
Whisk together remaining whipped cream, egg beaters and cake mix in medium bowl. Place half of batter in each mug.
Microwave each mug individually on HIGH 1 minute to 1 minute 15 seconds or until set. Remove from microwave. Poke holes in cakes with fork; pour half of milk mixture over cakes. Let stand 1 minute. Invert each cake onto a plate; pour remaining milk mixture over cakes.

Coconut Mango Foam

Ingredients

1.75 cups  mango puree

1.75 cups coconut cream

4 tbsp powdered sugar

 

Preparation

Mix all ingredients in a bowl using a spatula. Pass through the iSi Funnel and Sieve directly into 1 pint whipper. Screw on 1 n20 cream charger and shake vigorously. Repeat process with a second charger.Refrigerate for 3 hours.

 

Chicken Sauce

Ingredients for a 1 Pint Dispenser:

1.5 cups Chicken stock
3/4 cups Cream
1/4 cup Dry white wine
1 oz. Wheat flour
1 oz.  Butter
pinch of Salt
pinch of White pepper
.5 Tbsp Lemon juice

Preparation:

Bring the heavy cream and reduced-fat (light, clear) chicken stock to a boil. Stir the flour (or starch) and 1/4 cup white wine together and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and white wine. Stir in the butter shavings with an egg whisk. Pass the mixture through an iSi Funnel & Sieve directly into the whipper. Screw on 1 N20 Cream Charger and shake vigorously. Shake well before serving.

Serving Suggestion:

Goes well with any type of poultry (such as chicken patties).

No Bake Pots De Creme with Raspberry Whipped Cream

Ingredients
Pots De Creme
1/2 cup half-and-half
1/2 cup milk
1/2 cup heavy whipping cream

6 large egg yolks
2 cup semi chocolate chips

1 tablespoon vanilla
pinch Kosher salt

Raspberry Whipped Cream

2 cups heavy whipping cream
1/4 cup to 1/2 cup powdered sugar
1 tsp raspberry extract
1 drop red or pink food coloring

Preparation:

For Whipped Cream:

Add sugar, raspberry extract, food coloring, and cream into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For the Pots De Creme:

Heat the milk, the half and half and the cream over medium heat until scalding hot.
Whisk the egg yolks in a medium bowl.
Add a tiny bit of the milk mixture to the egg yolk, whisking all the time. Slowly add the rest bit by bit.
Return the milk and egg mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute.
Remove from the heat and add the chocolate chips, vanilla and salt; whisk until melted.
Divide the mixture between six 4-oz. ramekins or serving glasses. Refrigerate until set, at least 4 hours.
Top with raspberry whipped cream and enjoy!

Hot Chocolate Mousse

Ingredients
5 oz. dark chocolate chopped
2 cups whole milk
1/2 tablespoon cornstarch
4 tablespoons sugar
pinch of salt
pinch of cinnamon
1/2 tsp vanilla extract
1 tablespoon rum or sherry (optional)

Preparation
Place the chocolate, the sugar, salt, cinnamon and half the milk in a saucepan over low heat and cook, stirring, until the chocolate has melted.
Dissolve the cornstarch in the remaining milk and whisk it into the hot chocolate mixture. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes.
Remove from the heat, add the vanilla extract and rum if using, and whisk until smooth.
Pour the hot chocolate into a whipper, place the top on, and charge with 2 N02 chargers. Shake vigorously.
Keep in a bain marie if not using right away. Layer or top the hot chocolate mousse with the extras mentioned above.

Sriracha-Ranch Foam

Ingredients
3/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup full-fat sour cream
2 tablespoons Sriracha
1/2 teaspoon garlic salt
1/2 teaspoon celery seeds, ground
1/2 teaspoon finely chopped parsley
1/2 teaspoon finely chopped dill
1/2 teaspoon finely chopped chives

Preparation
Combine all of the ingredients in a blender and puree. Pour the mixture into the canister of a 1-pint whipper. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas and refrigerate until well chilled, 30 minutes. To serve, hold the siphon upside down and shake it. Press the lever to release the foam; if the foam is too runny, use a second charger and shake again.

Whipped Sabayon with Strawberries

Preparation

Bring a medium saucepan of water to a simmer; turn the heat to moderately low. In a large heatproof bowl, beat the egg yolks with the sugar. Set the bowl over the simmering water and whisk the yolk mixture until it’s hot and foamy, about 4 minutes. Gradually add the Marsala and cook, whisking constantly, until the sabayon is thickened and leaves a ribbon trail when the whisk is lifted, about 4 minutes longer. Don’t cook the sabayon for too long or it will curdle.
Remove the sabayon from the heat and let the sabayon cool slightly. Pour the sabayon into the canister of a 1-pint cream whipper. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas. Repeat with an additional cream charger. Refrigerate until ready to serve, if desired.
To serve, hold the siphon upside down and shake it. Press the lever to release the sabayon.

The sabayon can be held in the charged siphon, refrigerated, for up to 6 hours.

Bread and Butter Pickles Using Siphon

Ingredients

In a large colander, toss the cucumber and onion with 2 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of kosher salt with 1 cup of water and the vinegar, sugar, jalapeño, celery seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 2 cups.

Transfer the cucumber and onion with the brine to the canister of a 1-pint whipped cream dispenser. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas and refrigerate for 20 minutes.

Hold a measuring cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.
The pickles can be refrigerated in their brine for up to 2 weeks.

Siphon Tip To get the pickles out of the siphon, release the gas: Hold the siphon upright, with a cup shielding the nozzle, then gently press the handle. Open the canister and pour out the pickles with their brine.