This egg foam is something like a whipped mayonnaise, but very light, and goes great with steak and fries. Try it out!

Foamed Scrambled Eggs

Measure out into a bowl:

4 large (240g) eggs

5 tablespoons (75g) heavy cream

Whiskey Cream

2 cups regular whipping cream
4 tsp. powdered sugar
6 tbsp. Irish whiskey

1. Put 1 pint ( 2 cups) of regular whipping cream into the dispenser, add 4 tsp. of powdered sugar and 6 tbsp of irish whiskey, dispense a N20 charger, shake well and serve. Refrigerate when not in use.

Carbonated Cherries
Makes about 1 cup

1 (10-oz) jar maraschino cherries
1 Pint whipped cream dispenser
2 C02 soda chargers

Drain cherries and discard juice. With a paring knife, slit each cherry from the bottom to butterfly them. Place cherries in whipped cream dispenser. Charge with two C02 soda chargers, give it a light shake and then let sit refrigerated overnight. When you are ready to serve cherries, release the CO₂ by squeezing the handle. It is very important that all the gas is released! Then unscrew the top and remove cherries to a container with a tight-fitting lid. Cherries will stay fizzy for about 15 to 25 minutes. Yum!

High Pressure Rapid Infusion 

A new technique that has recently starting gaining a little more popularity, with many chefs and bartenders  is rapid infusion. Not only is it simple and inexpensive but it is also fast. Using this technique with a whipped cream dispenser captures the fresh raw compounds of solid ingredients and it doesn’t require any heat.  Using what we traditionally called a Whipped Cream Dispenser, isn’t just for whipped cream anymore! The basic process is pretty simple, for example, if you are infusing a cocktail, maybe vodka for instance, or maybe you just want to make your own syrup. Start with whatever liquid you choose inside the dispenser, next you’ll add your ingredients, the ingredients is totally up to you( maybe mint, rosemary, jalapenos..) Charge it with a N2O charger, wait about a minute and give it a good swirl, then vent the gas out of the whipper,  holding

the whipper in the upright position and strain the infused liquid.

With most infusion techniques, the time of infusion depends on the ingredients and the results you are looking for, but usually we recommend one minute as a good place to start. But play around with times, to find your desired result.  Always use warm or room temperature foods and liquids for the most flavor, as cold ingredients will result in a less flavorful, weaker infusion.

Tips for Success

• Precision and Control –  Brands like Ultra Purewhip, SFG and ISI cream chargers contain 8 grams of pure N2O gas, delivering consistent infusions every time.
• Compact and Economical – Vacuum packers used to create rapid infusions can set you back up to $1,000 and take up a lot of kitchen space. We sell whipped cream dispensers any where from $29 to $115,, they are  affordable and compact enough for any kitchen or bar.

Savory – You can infuse olive oils or vinaigrette’s with herbs that are good for dipping, marinating, salad dressing and cooking.We have heard also from some customers that they put  chicken or beef into their dispenser and put their favorite ingredients and use the rapid infusion technique with this as well, it works, and its fast!

Pastry -Infusing water or milk with flowers, herbs,spices, fruit or vegetables to create bold flavors. Infusing milk products and creating icecream, is a real favorite. (Bacon ice cream anyone?)

Mixology – Mixologists have found using a whipper an essential tool now in every successful bar, making truly unique drinks and flavors.  Start by making a simple syrup recipe with water and sugar, then add your ingredients among other thing…

 

From the busy executive chef downtown to any person interested in experimenting with great flavors  anyone can be trained to use these whippers, and make their own rapid infusions, making their own unique mixtures and flavors.  If you have a infusion you’d like to share with us, we’d love to hear it!

Making homemade Alcohol infused whipped cream is easy, fun and simple!  Start with a basic whipped cream recipe and then add your  favorite liqueur! If you have a 1/2 pint dispenser just cut recipe in half.

Basic Whipped Cream

Ingredients

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar.

Now, let’s add some alcohol!

To flavor your whipped cream with your favorite liqueur, add 1-½ tablespoons to the mixture before adding a N20 cartridge. Try any of the following:

• Grand Marnier
  
• Frangelico
  
• Bailey’s Irish Cream
  
• Chambord
  
• Kahlua
  
• Amaretto
  
• Godiva Chocolate
  
• Godiva White Chocolate

Here is one of my favorite recipes:

Chocolate-Coffee Cognac Whipped Cream

Ingredients

Directions

1. Mix all ingredients well and pour into canister.
2. Insert a N2O charger, shake vigorously for 10 seconds, chill in refrigerator for 30 minutes and dispense as necessary.

From your friends at Creamright! We have a had a lot of fun this year bringing you recipes of all types, expanding your knowledge of whipped cream dispensers and bringing you new and interesting recipes from all over the world and many different sources, to your kitchen. We hope that you have tried a few and if not, take a look back  through the archives to find recipes that you might want to try this year! We have a lot of interesting recipes to come in 2012 including our newly tested home made pop rocks( just like when you were a kid!) recipe using a whipped cream dispenser! You’ll have to try it!  We have a lot more recipes up our sleeve for the coming year as well, so keep us bookmarked! We are happy to announce that this year our Blog has had an unprecedented view count,  with the largest online database of whipped cream recipes for your whipped cream dispenser and recipe list for all uses of your whipped cream dispenser on the web; We thank you for trusting us for all your dispenser questions and recipes! We wish you a Merry Christmas and a Happy New Year and we look forward to bringing you more recipes,and more fun to your kitchen in the coming year!

Take a look at one of our most popular holiday party recipes:

 Carbonated Fruit

Fruit is delicious as it is, but have you tried carbonated fruit? You have always been able to do this using  dry ice, but that is never usually readily available and hard to come by. Carbonated fruit is delicious,

really fun and pretty easy. All you need is a soda siphon or whipped cream dispenser and C02 cartridges. The Co2 cartridges are the same size as the N20 cartridges so there will be no problem using C02 in your whipped cream dispenser —  here are the steps!

Fizzy Fruit

1. Fill the whip cream dispenser (or siphon) with fruit
2. Screw on top securly
3. Charge with one soda charger (two if you have the 1 L whipper)
4. Leave in for a few hours
5. Release pressure with valve  - ( don’t forget this step!)
6. Unscrew top and serve!

It’s a fun way for kids to eat fruit, and also a great decorative added for mixed drinks or garnish on top of desserts!

By now you have most probably eaten all the turkey you can possibly handle until next year, or you just couldn’t handle the thought of eating  another post thanksgiving meal.  Nonetheless, out with the old and in with the new! Eggnog! It’s the second day of December and now it’s time to kick off the season. I wanted to share a homemade eggnog recipe that is sure to bring the seasonal taste buds into swing! The flavor is incomparable to store bought and it will be sure to add something special to your holiday season. 

HOMEMADE EGGNOG

Ingredients for 1 pint whip cream dispenser
6 large eggs, separated **
1 cup powdered sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark
Freshly whipped cream (optional)
Freshly grated nutmeg, for garnish

Procedure:
In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into a 1 pint whip cream dispenser and screw on 1 cream charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture feels a bit thick, add a little more cream to reach desired consistency, utilizing the third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.
** Since the egg yolks and whites are raw in this recipe, be careful about serving this recipe to pregnant women, small children, eniors, and anyone with health issues.

As soon as Halloween hits at my house my wife makes sure cinnamon is in the air, if it isn’t cinnamon scented brooms from our local grocery store it’s cinnamon scented pine cones (usually both), or cinnamon candles. The scent of cinnamon has always gone hand and hand with fall and by now the summer heat has hopefully let up where you are and its time for the festivities to begin. Here is a great recipe for cinnamon whipped cream.

Cinnamon Whipped Cream

1 cup Heavy Whipping Cream
1/4 cup Confectioners Sugar (powdered sugar)
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract

This recipes goes great with pumpkin pie coffee, or any type of desserts. Also it’s delicious and a great topping for butternut squash soup, and some fried shallots.

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Classic Chocolate Whipped Cream