Churro Cream Puffs with Cinnamon Whipped Cream

Ingredients
3/4 cup all purpose flour
6 tbsp unsalted butter cut into 6 pieces
1 tsp sugar
1/4 tsp salt
4 large eggs at room temperature, divided
1 tsp ground cinnamon
2 tbsp honey
1 1/2 cups heavy cream
pinch of table salt
1/3 cup powdered sugar

Preparation
Preheat oven to 425 degrees F. Lightly grease or line a baking sheet with parchment paper.
Bring butter, salt, sugar and 3/4 cups water to a boil in a large saucepan. Immediately remove from heat and stir in flour. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of a stand mixer and let rest for 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon into a pastry bag fitted with a tip.
Pipe dough onto prepared pan into 1 1/2 inch rounds (1 1/2 inch high). Smooth out peaks and round tops with a moistened finger.
Whisk together remaining one egg and 1 tsp water. Brush tops of dough with egg mixture. Bake at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and bake an additional 30 minutes, or until puffed and golden brown. Turn oven off and let sit in closed oven for 10 minutes. Remove from oven and let cool completely on wire racks.
Add heavy cream, powdered sugar and salt into whipper. Screw on 1 cream charger and shake vigorously.
Dispense whipped cream into the cream puffs from the bottom using the injector tool. Drizzle honey over cream puffs and enjoy!

Homemade Twinkies with Vanilla Whipped Cream Filling

Ingredients
For the twinkies:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons coconut oil
1/2 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup almond milk

For the Vanilla Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Preparation
Add heavy cream, powdered sugar and vanilla into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.

Preheat oven to 350 degrees F. Grease mini loaf pan or Twinkie pan and set aside.
In a small bowl, whisk together the flour, baking powder, salt, and baking soda, set aside. In a large bowl, beat together the coconut oil, vanilla extract and granulated sugar with a mixer. Once ingredients are creamy and beaten together, add in the flour mixture, as well as the apple cider vinegar and almond milk. Beat until ingredients are smooth and combined.
Pour the batter into each well of the pan, distributing evenly.
Bake for 15-20 minutes. Allow to cool before filling.
Once Twinkies are cooled, dispense whipped cream into the cakes from the bottom using the injector tool. Make about 5 holes which go about 1/2 through the depth of each cake.

Mocha Whipped Cream

ingredients
1 pint heavy whipping cream
4 tablespoons confectioners’ sugar
3 tablespoons chocolate syrup
2 teaspoons espresso powder

Preparation
Add ingredients into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.

Green Tea Whipped Cream

Ingredients
1 cup heavy cream
2 tablespoons powdered sugar
2 teaspoons green tea powder
1 teaspoon pure vanilla extract

Preparation
Add heavy cream, sugar, green tea powder and vanilla extract into 1 pint whipper. Screw on 1 cream charger and shake vigorously. Dispense onto favorite pastry or hot beverage.

Watermelon Cupcakes with Vanilla Whipped Cream

Ingredients
2 slices of watermelon (1 1/2 inches thick cut across the entire melon)
1 cup of heavy cream
2 tbsp of powdered sugar
1 tsp of Vanilla extract
Cupcake papers (or silicone molds)

Preparation

Add heavy cream, sugar and vanilla extract into 1 pint whipper. Screw on 1
cream charger and shake vigorously.
Using a round cutter, cut circles out of the watermelon. Place watermelon circles in the cupcake papers or mold. Dispense whipped cream on watermelon slices in a circle motion.

Frozen Bailey’s Irish Cream Hot Chocolate with Chocolate Whipped Cream

Ingredients

For the Chocolate Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1 1/2 tablespoons unsweetened cocoa powder

For the Frozen Bailey’s Irish Cream Hot Chocolate
1 1/4 cup whole milk
4 packages instant hot cocoa mix
4 fl. ounces Bailey’s Irish Cream Liqueur
3 1/2- 4 cups Ice

Preparation

Add heavy cream, powdered sugar and cocoa powder into 1 pint whipper. Screw on 1
cream charger and shake vigorously.
Place Milk, Hot Chocolate Mix, and Bailey’s in blender and blend until mixed
Pour in ice and blend until smooth and creamy
Pour into glasses and top with chocolate whipped cream

Frozen Peanut Butter Whips

INGREDIENTS
½ cup creamy peanut butter
1 cup heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract

Preparation
Whisk together all ingredients in a bowl until well mixed. Pour mixture into 1 pint whipper. Screw on 1 cream charger and shake vigorously. Dispense mixture into mini muffin liners.
Set them in a cake pan to freeze for an hour and them pop them in a resealable bag to store in the freezer.

Cheesecake Whipped Cream Stuffed Strawberries

Ingredients
24 large, fresh strawberries
1/4 cup heavy cream, cold
4 ounces cream cheese, softened
1/2 cup sugar
pinch of salt
1/2 teaspoon Pure Vanilla Extract
½ cup fresh blueberries

Preparation

Add heavy cream, cream cheese, sugar, salt and vanilla extract into 1 pint whipper. Screw on 1
cream charger and shake vigorously.

Cut the stems from the strawberries and cut a deep “X” from the tip down (do not to cut all the way through)

Gently open up each strawberry and dispense cheesecake whipped cream inside.

Top each filled strawberry with a blueberry.

Strawberry Waffles with Nutella Whipped Cream

Ingredients:

For the Strawberry Waffles

2 cups all-purpose flour
1/4 cup brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups milk (or buttermilk)
1 teaspoon vanilla
1/4 cup unsalted butter, melted and cooled
1 pint fresh strawberries, chopped

For the Nutella whipped cream:
1 1/2 cups heavy whipping cream
1/2 cup nutella

Preparation:
For the Nutella Whipped Cream:
Whisk heavy cream and nutella in a bowl until well mixed. Pour into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For the Strawberry Waffles:
Mix the first nine ingredients together in a bowl. Pour appropriate amount of batter in the waffle maker. Top with some fresh strawberries and close the waffle maker. Cook waffles until ready. Top with Nutella Whipped cream and enjoy!

Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

Ingredients:

4 cups whole milk
1/4 cup granulated sugar
10 ounces semi-sweet baking chocolate, coarsely chopped
2 teaspoons Red Food Color
1 teaspoon Pure Vanilla Extract

For Cream Cheese Whipped Cream:
1/4 cup heavy cream, cold
4 ounces cream cheese, softened
1/2 cup sugar
pinch of salt
1/2 teaspoon Pure Vanilla Extract

Preparation:

For Cream Cheese Whipped Cream

Add heavy cream, cream cheese, sugar, salt and vanilla extract into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For Red Velvet Hot Chocolate:

Place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar. Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Dispense cream cheese whipped cream on top!

Lemon Filled Cream Puffs

Ingredients:
For the Cream Puffs:
1 Cup Boiling Water
1/2 Cup Butter
1 Cup Flour
1/2 Teaspoon Salt
4 Eggs

For the Lemon Whipped Cream Filling

1 1/2 Cups Heavy Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Lemon Extract
Zest from one lemon

Preparation:

Bring 1 cup water to a boil in a saucepan
Add the butter to the water and stir until it is melted
Add the flour and salt to the water mix all at once
Stir until a ball is formed
Remove from the head and add the eggs one at a time and beat after each addition
Let stand for 10 minutes
Drop the dough on a cookie sheet by putting the dough into a zip lock bag, snip off the corner and pipe the dough on to the cookie sheet
Bake in a preheated 375 degree oven for 20-30 minutes
Add heavy cream, powdered sugar, and lemon extract into 1 pint whipper. Screw on 1 cream charger and shake vigorously.
Cut the Cream Puffs in half and dispense the Lemon Whip Cream into the center. Top with lemon zest and powdered sugar

All Grown Up Creamsicle

Ingredients

1 cup heavy cream
3 Tablespoons granulated sugar
1 teaspoon orange juice
1 teaspoon vanilla
1 Tablespoon orange liquor/triple sec
1 Shot Whipped Cream Vodka
1 cup Orange Soda
Ice

Preparation:
Add heavy cream, sugar, orange juice, vanilla, and orange liquor into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

Pour a shot the whipped cream vodka over ice and fill with orange soda. Top with whipped cream and sip away!

Butterbeer with Butterscotch Whipped Cream

Ingredients

4 cans of cream soda
1/4 cup butterscotch syrup, plus 2 tbsp for whipped cream
1 cup heavy cream
2 tsp vanilla extract
1/4 cup melted butter

Preparation

Add 2 tbsp butterscotch syrup, melted butter and cream into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

In a large bowl, combine cream soda and butterscotch syrup and stir.

Ladle Butterbeer into glasses and top with whipped cream

Mini Apple Pie Cheesecakes with Brown Sugar Whipped Cream

Ingredients:

Crust
3/4 cup graham cracker crumbs
1/2 tbsp light brown sugar
1/4 tsp cinnamon
2 tbsp unsalted butter, melted

Filling
12 oz cream cheese, soften
1/2 cup light brown sugar
1 tsp vanilla extract
1 egg
1/2 tsp cinnamon
3 tbsp sour cream

Topping
1 cup apple, chopped
1/2 tsp cinnamon
1/4 cup light brown sugar
1/4 cup all purpose flour
3 tbsp butter, melted

Whipped cream
1/2 cup heavy cream
2 tbsp light brown sugar
1/2 tsp vanilla extract

Preparation

Preheat oven to 350 F. Lightly grease a mini cheesecake pan.

In a food processor, process graham crackers until only fine crumbs remain. Add sugar, cinnamon, and melted butter. Mix until combined. Add one scoop of graham cracker mixture to each cheesecake pan cavity. Press down to create a flat and even layer. Bake for 5 minutes.

In a large bowl, beat cream cheese with brown sugar. Mix in remaining ingredients until just combined and no longer lumpy. Add one heaping scoop to each cavity. Set aside.

Prepare topping. Chop apples into 1/4 inch pieces. Toss remaining ingredients in a medium bowl. To each uncooked cheesecake, add 1 tbsp apple mixture, gently pressing into the top of batter to create an even layer. Bake for 15-20 minutes. When cheesecakes are completely cooled, carefully remove from pan.

Prepare whipped cream. Add heavy cream, sugar, vanilla into 1 pint whipper. Screw on 1 cream charger and shake vigorously. Dispense onto cheesecake prior to serving.

Strawberries ‘n Orange Cream Crepes

Strawberries ‘n Orange Cream Crepes

Ingredients:

CREPES
3 Tablespoons unsalted butter, plus more for the pan
1 cup all-purpose flour
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup (180ml) whole milk
1/2 cup (120ml) water
2 large eggs
1 and 1/2 teaspoons vanilla

ORANGE WHIPPED CREAM
1 cup (240ml) heavy cream
3 Tablespoons (37g) granulated sugar
1 teaspoon orange juice
1 teaspoon vanilla
1 Tablespoon (15ml) orange liquor/triple sec

Preparation:

For the Orange Whipped Cream

Add heavy cream, sugar, orange juice, vanilla, and orange liquor into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For the Crepes:
Add melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer or whisk). Mix until everything is combined. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.

Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.

Dispense a generous amount of whipped cream down the middle of the crepe. Top with a few slices of strawberries.

Birthday Cake Frappe With Raspberry Whipped Cream

Ingredients

Birthday Cake Frappe Recipe

1 cup cold milk (for a non-coffee version) or coffee if you like your drinks caffeinated!
1cup of ice
1 tbsp. vanilla syrup
2tbsp. sugar
2tbsp. hazelnut syrup
2 scoops vanilla ice cream

Raspberry Whipped Cream Ingredients
2 tbsp. sugar
1 cup heavy cream
1 tsp. raspberry extract (you can also use 1 C fresh raspberries!)
1 drop of red food coloring, for color

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 Frappe:
Add all of the ingredients to a blender; blend until smooth. Garnish with raspberry whipped cream.

Piña Colada Cream Topping

Ingredients:

1 cup pineapple juice
3/4 cups coconut milk
1 3/4 tbsp. rum
3 tbsp. sugar
3 x sheet(s) of gelatin

Preparation:
Soak the gelatin in cold water. Heat 1 3/4 tbsp. of the pineapple juice and dissolve the well-squeezed gelatin into it. Heat and stir the remaining pineapple juice with the coconut milk, rum and sugar until the sugar has fully dissolved. Then stir in the bloomed gelatin. Pass into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Banana espuma

Ingredients:

3/4 cups banana(s)
1/4 cups sweetened condensed milk
3 tbsp. crème fraîche
1/4 cup milk
2 tbsp. sugar

Preparation:

Mash the bananas and mix with the milk. Add the condensed milk, lemon juice, crème fraiche and sugar to the mixture and puree everything in a blender until smooth. Pass through a fine mesh sieve directly into the 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.