Happy Holidays!

Dec 22nd, 2011
by Creamright.
No comments yet

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!

 

Posted in: Other Things Whipped Cream.
Tagged: · · · · ·

Homemade Eggnog

Dec 2nd, 2011
by Creamright.
No comments yet

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.

Posted in: Recipes.
Tagged: · · · · · ·

Creamright Thanksgiving Giveaway

Nov 11th, 2011
by Creamright.
22 comments

Continue reading →

Posted in: Other Things Whipped Cream.
Tagged: · · ·

Cinnamon Whipped Cream

Nov 8th, 2011
by Creamright.
3 comments

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.

 

 

-

Posted in: Recipes.
Tagged: · · · ·

Classic Chocolate Whipped Cream

Oct 25th, 2011
by Creamright.
2 comments

Classic Chocolate Whipped Cream 

1 cup whipping cream
3 tbs Confectionery sugar
2 tbs cocoa powder
1/2 tsp creme de cacao

Add all the ingredients into a 1 pint Whip Rite whipped cream dispenser, shake vigorously. Dispense 1 SFG whipped cream charger shake again and serve.

 

Posted in: Recipes.
Tagged: · · ·

Cherry Mousse Topping

Sep 14th, 2011
by Creamright.
3 comments

CHERRY MOUSSE

  • 4 fl oz cherry juice
  • 2 tbsp powdered sugar
  • 1 tsp nutmeg
  • 4 tbsp red wine
  • 1 cup regular whipping cream

Bring all the ingredients except the cream to a boil and allow to cool, fill your whipped cream dispenser, including your regular whipping cream into the dispenser, shake vigorously for 30 seconds allowing the ingredients to mix. Next dispense 1 nitrous oxide charger into your dispenser, give it a few more shakes allowing the N20 to yield with the cream and it’s ready to serve.

 

Posted in: Recipes.
Tagged: · · · ·

Cranberry Whipped Cream

Sep 8th, 2011
by Creamright.
1 comment

Cranberry Whipped Cream

  • 8 ounces cranberry sauce
  • 8 ounces vanilla yogurt
  • 1 egg whites pasteurized
  • 1 tablespoon confectioners’ sugar

Mix all the ingredients in a small bowl, mix them well.  Pour no more then 2 cups into a 1 pint whipped cream dispenser and charge 1 N20 charger, serve and refrigerate.

 

Posted in: Recipes.
Tagged: · ·

Honey Mustard Sauce

Sep 7th, 2011
by Creamright.
1 comment

Honey Mustard Sauce

Ingredients

- 2 tablespoons mustard

- 4 tablespoons honey

- 1/2 cup mayonnaise*

- 1/2 cup sour cream

Preparation

Mix ingredients together and add pour into a 1 pint whipped cream dispenser, Charge with 1 N20 whipped cream charger, and its ready to serve. This recipe is probably the best recipe for honey mustard I have found, experiment with your favorite mustard!

 

*Note if you are interested in making fresh mayonnaise, check out this recipe here.

FRESH MAYONNAISE

2 large egg yolks*
4 teaspoons lemon juice
1 teaspoon salt
2 teaspoons water
2 cups oil

Preparation:
In a large bowl, whisk together the yolks, lemon juice, salt, and water. Slowly whisk in oil. Pour mixture into a 1 pint whip cream dispenser  Screw on one N2O cream charger. Shake vigorously. Test consistency. Serve. Chill remaining mayo.

Halve the ingredients for a half-pint whip cream dispenser.

*Note: This recipe contains uncooked egg yolks


Posted in: Recipes.
Tagged: · · ·

Carbonated Fruit

Sep 2nd, 2011
by Creamright.
1 comment

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!

 

Posted in: Recipes, Soda Siphons, Whipped Cream Dispensers.
Tagged: · · · · · · ·

Herb Pesto Cream Sauce

Aug 31st, 2011
by Creamright.
No comments yet

HERB PESTO CREAM SAUCE

Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan

Procedure:
In a food processor, chop the garlic and pine nuts.  Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running.  Add salt and pepper to taste and set aside.

Meanwhile, in a saucepan, heat milk and cream.  Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated.  Let sauce cool before adding the pesto and combining well.  Pour into a 1 pint whip cream dispenser and screw in a Ultra Purewhip cream charger and shake vigorously — then refrigerate.

Serve with pasta, vegetables or cooked poultry.  Note: you can easily use any different type of herbs you would like in this recipe.

 

Posted in: Recipes.
Tagged: · · · · ·

← Earlier Posts
Newer Posts →