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.

Cherry Coconut Smoothie

Ingredients:
3/4 cup cherries, pitted and quartered
1 1/2 cups  coconut milk
3/4 cups banana(s)
3 1/2 cups cherry juice
1/2 cup water
2 x sheet(s) of gelatin
Preparation:
Cherry Coconut Smoothie:
Chop up the bananas and puree in a blender, together with the cherries, 1 cups coconut milk, water and 2 cups cherry juice, until smooth. Set the mixture aside.

Cherry Foam:
Soften the gelatin in cold water. Heat up 100 ml cherry juice and dissolve the well-squeezed gelatin within. Mix 1/2 cups coconut milk with the remaining cherry juice and stir in the dissolved gelatin. Allow the mixture to cool. Pour into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Raspberry Espuma

Ingredients:

1.25 cups heavy cream
3/4 cups  raspberry puree
Preparation:

Mix heavy cream with raspberry puree. Pass the mixture through the iSi funnel & sieve into the 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Hot Chocolate with Cream Topping

Ingredients:
3 3/4 cups soy milk
1/2 cup  dark couverture
2 cups heavy cream
Preparation:
Hot Chocolate:

Melt the couverture in a microwave or over a water bath and mix together with the milk. Then briefly bring the liquid to a boil once more.

Cream Topping:
Pour the heavy cream into a 1 pint whipper, screw on 1  cream charger and shake vigorously. Refrigerate for 1-2 hours.

Vanilla Almond Milk with Chocolate Hazelnut Topping

Ingredients:
1.75 cups vanilla milk
2 cups almond milk
1.75 cups heavy cream
.50 cups chocolate hazelnut sauce
Preparation:
Vanilla Almond Milk:
Combine the vanilla and almond milk in a pot and heat. Blend the mixture in a blender and finish off with the chocolate hazelnut topping.

Chocolate Hazelnut Topping:
Pour the heavy cream and chocolate hazelnut sauce into a 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.