- 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.
Honey Mustard Sauce
– 2 tablespoons mustard
– 4 tablespoons honey
– 1/2 cup mayonnaise*
– 1/2 cup sour cream
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.
2 large egg yolks*
4 teaspoons lemon juice
1 teaspoon salt
2 teaspoons water
2 cups oil
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
Summer is here and at my house the BBQ is in hot demand and the ice cream with whipped cream is a nonstop treat. Summer is a great time to spend quality time with friends and family and using the BBQ is always a quicker and cleaner clean up, not to mention fun! Check out these recipe sauces that go really well with burgers and steaks and in my opinion they are also a delicious side to french fries and a great recipe for chip and dip as well.
WHIPPED HEINTZ 57 SAUCE
1/4 – 1/2 cup of Heintz 57 sauce (or to taste)
1/2 cup heavy cream
1 cup cream cheese
add the Heintz 57 with cream cheese in blender or food processor. Next, whisk in heavy cream. The mixture should have a creamy consistency. Pour into a 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.
WHIPPED CHIPOTLE SAUCE
½ cup of chipotle peppers in adobo sauce, diced
½ cup heavy cream
1 cup cream cheese
Juice of one lime
Saute diced chipotle peppers with sauce in olive oil and puree with cream cheese in blender or food processor. Next, pass through a fine sieve and whisk in heavy cream. The mixture should have a creamy consistency. Add the lime juice and mix lightly. Pour into A 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.
Check out this delicious recipe for a coconut curry foam, its quite simply to make. Foams are always a great application for any type of meal, whether it be sauce for a salad, a marination dressing for steak or a flavoring for coffee, they are easy and user friendly. If you are a vegetarian, you can substitute Knox gelatin with Agar, a seaweed based stabilizer.
1 pint coconut milk
1 teaspoon curry powder
1 teaspoon Knox gelatin
First add 1 pint of coconut milk to a saucepan on low to medium heat, then add 1 teaspoon of curry powder. Mix the ingredients together until the curry powder dissolves into the cream. Next add 1 teaspoon of Knox gelatin (Note: Adding a firming agent makes sure that the foam is not extremely runny)
Use an ISI Funnel and Filter Tool to sieve the coconut milk, this is very important that the coconut milk is strained well, put the filter in the dispenser and pour, the dispenser will be very hot so make sure to wear some type of oven mit and put the head of the dispenser back on.
500 ml banana nectar
3 sheets gelatin
For the Banana Espuma:
Bloom gelatin and blend with a small amount of the banana nectar over low heat until gelatin is melted. Combine with the remaining banana nectar. Strain into whipped cream dispenser. Charge with two N2O chargers. Chill overnight. Serve in drinks or with breakfast, great with chocolate milk too!
- 200 ml cream
- 40 – 50 ml coconut syrup
- 1.5 L coffee (hot or cold)
- 80 ml coconut rum
- 80 g shaved coconut meat or grated coconut flakes
- 8 slices of carambola (star fruit)
Pour the cream with the coconut syrup into the 1/2 pint dispenser. Screw on 1 N20 cream charger and shake vigorously.
Mix the hot or cold coffee with the coconut rum, sweeten to taste and distribute among 8 large glasses. Garnish each coffee with a cream topping. Finally, garnish with the coconut flakes and star fruit.
Ingredients for soup
1 pound asparagus
1 ½ cups vegetable stock
½ cup heavy cream
1 small shallot, diced
1 tablespoon clarified butter
1 clove garlic, minced
Cut all asparagus spears into 1/2-inch pieces and cook in a pot of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a food processor and purée with 1 cup cooking liquid.
In a wide saucepan, sauté the shallots and garlic in clarified butter. Add the asparagus puree and vegetable stock. Mix well before blending in food processor. Pass through a sieve and season with salt and pepper. Refrigerate.
Pour the heavy cream and then the soup into a 1 pint whipped cream dispenser. Screw in 2 cream chargers and shake vigorously after each charge. Dispense into soup cups or bowls and serve chilled.
2010 Northeast Regional Barista Champion Danielle Glasky of Café Grumpy in NY, came up with this delicious drink. Try recreating it yourself, I’ve tried and its absolutely delicious! Perfect Spring/Summer coffee drink!
Cold-Brewed Coffee Foam:
5 pounds coarse ground coffee
½ cup cream
1 ounce soda water
½ ounce peach syrup
Double shot espresso
For the Cold-Brewed Coffee Foam:
Cold brew the coffee by steeping the ground coffee in 3 liters of cold water for 12 to 24 hours. Combine ½ cup of the cold-brewed coffee with the cream and pour the mixture into an Half-Pint whip cream dispenser. Charge with 1 whip cream charger.
For the Peach Soda:
Create the soda water using 1 charger and the Soda Siphon. Add the espresso to the peach syrup. Add the carbonated soda water.
To Assemble and Serve:
Top the peach soda and espresso with the foam. Serve immediately.
Possibly the most sought after seat in the nations capital, at the famed chef José Andrés Mini Bar in Washington DC – 6 seats at $120 a plate for 30 courses. He is the master of the cream whipper, using it to make the most unique and unimaginable dishes. It is a bar almost like a sushi bar where there are 2 chefs for every 2 persons it might be the most experimental kitchen you can find.
If you can nab a seat it’s most definitely worth the experience. Check out this video for Spherical Mojito bites – See if you can figure how to make them yourself!
First here is a video of how to make something Spherical
Spherical Mojito bites
Creamright has just unveiled a new line of dispensers called WhipRite! The WhipRite dispenser is one of the best values of any compact whipped cream maker available. Featuring a heavy-duty aluminum head, you can be sure that this dispenser will work flawlessly every time. WhipRite whipped cream dispensers are suitable for home use, or light commercial use. Each dispenser also features an aluminum bottle, attractive black lacquer finish, three decorator tips, cleaning brush and instruction booklet. A half pint dispenser will hold up to a half pint of liquid whipping cream and produce approximately two pints (in volume) of whipped cream. It comes with a one year manufacturer warranty.
1 c. regular whipping cream
1 tsp. vanilla
1/2 c. confectioner’s sugar
1/4 c. grated orange rind (fresh, ground or orange rind in jar to garnish) ( optional)
1 c. mini-chocolate chip morsels to garnish
White Chocolate Mocha Mousse
Ingredients for a 1 pint whip cream dispenser:
150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
3 tablespoons coarsely ground coffee beans
Creme de Cacao to taste
Mix coffee with half the cream and refrigerate for at least six hours or overnight. In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling. Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve. Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours. Screw on one iSi cream charger and shake vigorously before serving.
Fried Chicken is one of those foods that is just delicious, maybe not the best thing for you, but it certainty makes for a delicious treat!
Chef Jean-Georges Vongerichten, famous for some of the finest restaurants around the world, serves an iSi-carbonated, batter-fried chicken at his restaurant Perry St.
The deboned and seared chicken is dipped in whipper-made batter charged with CO2 and infused with Thai chili, Schechuan peppercorns, and ginger before getting fried to perfection. Topped off with smoked chicken gravy and fresh lemon zest, this is aint no ordinary fried chicken but it sure is delicious. Check out this video here
Think of it as Cheez wiz but better! This is a great delicious treat on anything, without the processed food flavor! Use it on anything you want or make your own variation of Philly’s famous Steak and Cheese, or put it on your macaroni! This is a great starter recipe to play around with add more cheese or less depending on your taste preference or add different cheese’s!
Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
You can also use your favorite real cheese in any cheese sauce. Just let it chill before you pour it into your whip cream dispenser. Charge with one cream charger. Shake three to five times. Test its consistency. Serve on burgers or baked potatoes, steamed broccoli or roasted cauliflower, toasted baguette slices or just plain crackers.
Check out this video showing you how to make homemade cheese whiz with a Whip Rite whipped cream dispenser:
Valentine’s day is right around the corner with the sweetest things on our mind (are partners of course)what’s better then the most delicate of desserts – whipped cream! Not just for dessert anymore! Let your imagination run wild with your special mate! And fancy them with your homemade whipped cream recipe and surprise them with your talent and effort, and exquisite taste! And if you don’t have a partner to spend Valentines day with, the hell with it, more reason to indulge!! Check out some of these recipes for cocktails and whipped cream!
FIZZY CRANBERRY-ROSEMARY MOCKTAIL(no alcohol)
Ingredients for 1 pint Whip Cream Maker
1/4 cup water
1/4 cup sugar
1 tablespoon fresh lime juice
1 cup cranberry juice
A few sprigs of fresh rosemary
In a saucepan, bring water to a light simmer before adding the sugar. Stir well until the sugar is dissolved. Add the lime juice and a rosemary sprig to infuse the sugar water. Let simmer for one minute and take off heat to cool. Refrigerate until needed. When cool, combine with cranberry juice to taste and pour into a 1 pint whip cream maker. Screw on an C02 charger and shake vigorously.
Dispense the drink into a glass with ice and garnish with a rosemary sprig. Serve immediately.
White Wine Spritzer
2 cups very cold white wine
2 tablespoons brandy (optional)
Place all ingredients in Soda Siphon. Assemble according to directions. Cover tightly and shake well. Discharge cartridge and shake again. Fill 8 wine glasses with ice. Dispense Mimosa. Makes 8- 4-ounce servings.
Chocolate Flavored Whipped Cream
1 cup Regular Whipping Cream
3 tablespoons powdered sugar
2 tablespoons rich chocolate milk powder (Nestles or Hershey’s are both fine)
Strawberry Whipped Cream
1 cup Regular Whipping Cream
3 tablespoons powdered sugar
1/2 lightly sweetened strawberry puree
Ingredients for a 1 pint whip cream dispenser:
1/2 cup Nutella
1 ripe banana, chopped
1 cup chilled heavy cream
Warm Nutella for a few seconds in the microwave to make it more fluid. Place Nutella and banana in a food processor and blend until smooth. Stir in cream and strain through a fine mesh sieve. Pour into a 1 pint whip cream dispenser. Screw on one N20 cream charger and shake vigorously. Chill for at least one hour before serving.
Check out this video to better explain how to make this absolutely delicious treat.
The world of whipped cream dispensers can get very confusing, with so many to choose from and so many options available, half pints, pints and quarts, what does it all mean? And what one is right for me and my needs? There are many questions associated with choosing the right whip cream dispenser. We have layed out all of ISI whipped cream dispensers and the benefits over each one, some are better for commercial use, others are better for home use. But the truth is they all serve (for the most part) the same purpose. We hope this outline will help you better understand which ISI whip cream dispenser is right for you.
Different Size Dispensers
There are three different size ISI whipped cream dispensers available – Half pint, 1 Pint and 1 quart.
* Remember you make 2 to 6 times more whipped cream using a whipped cream dispenser.
Half pint = 1 cup of whipping cream (only need 1 N20 charger)
1 pint = 2 cups of whipping cream (only need 1 N20 charger)
1 quart = 4 cups of whipping cream (needs 2 to 3 N20 chargers)
The ISI Easy Whip dispenser comes in White and Brushed Aluminum colors and sizes are half pint and 1 pint ONLY. All Easy Whips are built with molded plastic heads and a unique push button dispenser mechanism. Specifically designed for the home user with a nice presentation in mind, this is not suitable for a commercial application. The Easy Whip includes a standard factory 2 year warranty from iSi. The Easy whip replaced the ISI dessert whip for the main home use dispenser. Great functionality, great design.
This is the top-of-the-line stainless steel iSi Cream Profi Model 2416 whip cream dispenser. Stainless steel body, AND now featuring a stainless steel head and solid metal charger holder, this is simply the best model iSi produces. Includes a full 2 year warranty from iSi. The Profi Whip is the same model used by most Starbucks™ world wide. In our view, one huge advantage is that the head valve is removable, therefore easier to clean and less expensive to maintain. Different then the Gourmet whip this does not come with a silicone gasket, meaning, you can not use it for hot items. If you want to use this dispenser for hot items you can purchase a silicone gasket here. Comes in 1 pint and 1 quart sizes ONLY, comes will a full 2 year warranty with ISI. Although it’s made for commercial use, it is also a very popular dispenser for home use. We strongly recommend this whipped cream dispenser.
Similar to the Cream Profi, this is the iSi Gourmet Whip, designed for both hot and cold foods. Stainless steel body, this is the new generation stainless steel head and body with silicone griped charger holder, silicone gasket and 3 decorator tips. Solid dispenser and very durable. Comes in 1 pint and 1 Quart ONLY. The Gourmet Whip includes a standard 2 year warranty from iSi.
The ISI Thermo Whip Plus 100% Stainless Steel (Head and Body) Dispenser is the first whip cream dispenser with thermal capabilities. The Thermo Whip keeps contents cold for up to eight hours with no refrigeration needed. It also keeps ingredients hot, without the need to reheat for up to three hours. This is without a doubt the newest and most sophisticated whip cream and hot food dispenser available. Comes in 1 pint, the 1 quart size is called the Thermo Whip Express. Comes with a full 2 year warranty with ISI.
The best waffle recipes tend to involve separating eggs, whipping the egg whites into soft peaks, then folding them carefully into the batter , but a whipped cream dispenser does all the work for you!
First gather your ingredients..
Simply mix Golden Malted Waffle with fresh eggs, melted butter, and water or make your own favorite recipe.
Pour 2 cups of batter into a 1 pint whip cream maker. Charge with N20 charger and shake vigorously 3 to 5 times.
Dispense batter onto a preheated waffle maker. Close the lid, cook until waffle are golden and crisp.
Keep any remaining batter in the fridge up to 5 days, ready for waffles any time of the day.. And don’t forget to put a nice dollop of your favorite whipped cream recipe and enjoy! Want to try maple syrup whipped cream? Follow these ingredients
1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup*
Pour cream and maple syrup in a 1 pint whip cream maker. Screw on one cream charger and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.
*Note: Any flavored syrup, sweetened to taste, can be substituted. If you have a half pint dispenser, cut this recipe in half.
Ingredients for a 1 pint whip cream dispenser:(If you have a half pint, cut the recipe in half)
1 red bell pepper, seeded and diced
1 cup (8 ounces) cream cheese, room temperature
1/4 cup mascarpone
1 tablespoon olive oil
lemon juice to taste
garlic powder to taste
salt and black pepper to taste
Sautée bell peppers in olive oil until softened. Transfer peppers to a food processor or blender. Add cream cheese and mascarpone and purée until smooth. Season to taste with lemon juice, garlic powder, salt, and black pepper. Strain mixture through a fine mesh sieve and pour into a 1 pint whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 2 hours before serving. This taste delicious on burgers, with pita bread, chips and dip etc…