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.

Indian Chocolate Topping


1.5 cups heavy cream
.5 cups dark Chocolate Sauce
2 tbsp. cardamom syrup


Put all ingredients into a 1 pint whipped cream dispenser. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Layered Strawberry Trifle


1/4 cup granulated white sugar
1/4 cup freshly squeezed lemon juice
1/4 cup water

12 ounces pound cake or butter loaf (store bought is ok)
powdered sugar( to taste)
1 tsp vanilla extract
2 cup regular whipping cream
6 cups fresh strawberries

Prepare the lemon syrup: In a small saucepan, bring the sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice the cake into 3/4-inch slices. Brush lemon syrup over both sides of each cake slice. Quarter each slice.
Add powdered sugar, 2 cups regular whipping cream and 1 tsp vanilla extract to whipped cream dispenser, and charge with 1 N2o cream charger.

Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 quart size is sufficient). Dispense half the whipped cream over the cake in dollops; spreading to the sides of the dish. Scatter half of the strawberries on top. Repeat layering with cake, cream and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.

Island Orange Mini-Cakes

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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


1.75 cups  mango puree

1.75 cups coconut cream

4 tbsp powdered sugar



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


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

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


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!