About Creamright

Creamright specializes in quality tools for food and bar. Nitrous Oxide whip cream chargers, whip cream dispensers, glass and metal carbon dioxide siphons. Chargers are our main line of kitchen tools. We sell iSi, Purewhip, SFG, EZ Whip, and Ultra Purewhip brands of both nitrous oxide and CO2 siphons and chargers.

Strawberry Yogurt Cream

Ingredients
1/2 cup nonfat, sugar-free vanilla yogurt
1/2 cup non-dairy creamer
3 Tbsp strawberry syrup

Instructions
Add 1/2 cup nonfat, sugar-free vanilla yogurt and 1/2 cup non-dairy creamer to a 1 pint whip cream dispenser. Next add 3 Tbsp strawberry syrup. Charge with 1 N20 Cream charger. Shake and serve!

Sparkling Punch Soda Siphon Recipe

Ingredients
2 cups orange juice
6 oz unsweetened pineapple juice
1 cup unsweetened apple juice
3 T lemon juice (optional)
12 oz soda water

Instructions
Combine the fruit juices in a large pitcher. Make 12 oz soda water with your soda siphon. Add soda to juice mixture. Pour over ice. Makes about 4 (10 oz) servings.

Strawberry Key Lime Whipped Cream

Ingredients
1/3 cup powdered sugar
4 ounces cream cheese
2 cups whipping cream
2 drops deep pink food color
1 teaspoon strawberry flavor
1 teaspoon lime flavor
zest from two small limes (optional)

Instructions
Place the sugar and cream cheese in the bowl of your stand-type mixer. Beat until the sugar is creamed through the cream cheese into a soft, consistent mixture. Put inside a 1 pint whipped cream dispenser. Add the cream, color, and flavors. Charge with 1 N20 cream charger, shake and serve!

Butterscotch Whipped Cream

Ingredients
2 cups regular whipping cream
2 tablespoons powdered sugar
2 teaspoons butterscotch flavor

Instructions
Add 2 cups of regular whipping cream to a 1 pint whip cream dispenser. Next add 2 teaspoons of butterscotch flavor and 2 tablespoons powdered sugar. Charge with 1 N20 Cream charger. Shake and serve!

Rosemary Whipped Cream

Ingredients
1 cup whipping or heavy cream
2 fresh rosemary sprigs
1 tablespoon powdered sugar

Instructions
Add cream and rosemary sprigs to a small glass saucepan. Heat on medium until cream just begins to simmer; remove from heat. Transfer mixture to a glass bowl and allow to cool for about 30 minutes. Strain the mixture and return cream to the small bowl; cover and refrigerate until cold, at least 2 hours. Alternately you can place

place cream in a 1 pint whipped cream dispenser. Charge with 1 whipped cream charger, shake and serve.

Hazelnut Whipped Cream

Ingredients
1 1/2 cups heavy cream, chilled
1 vanilla bean split, seeds scraped
1 tablespoon superfine sugar or powdered sugar
1 1/2 tablespoons Frangelico liqueur

Directions

Add ingredients to 1 pint whip cream dispenser. Charge with 1 N20 cream charger and shake and serve.

Chai Whipped Cream

Ingredients
1 cup whipping (heavy) cream, chilled
1/2 teaspoon chai extract*
1-3 tablespoons confectioner’s (powdered) sugar to taste

Directions
Add all the ingredients into a 1 pint whip cream dispenser. Add 1 N20 cream charger and serve.

Chile Whipped Cream

This whipped cream leaves just a hint of heat at the back of your throat. It goes very well with chocolate desserts, cakes, pies or even hot cocoa.

Ingredients

1 cup whipping cream
1/8 teaspoon cayenne pepper
1 tablespoon powdered sugar

Instructions
Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 whipped cream dispenser charger. Shake and serve.

Basil Whipped Cream

Ingredients

1 cup heavy whipping cream
1/4 cup firmly packed basil leaves
1 tablespoon powdered sugar

Directions:
Puree the basil leaves in a food processor, set aside.

Place all ingredients in a 1 pint dispenser, charge with 1 whipped cream charger and serve. Perfect with Strawberries.

Mint Chocolate Chip Whipped Cream

Ingredients

1 Cup Regular whipping cream
1/4 TSP Peppermint extract
3-5 drops Green food coloring
1/4 cup cocoa powder
2 TBSP powdered sugar

Directions

Fill your whipped cream dispenser with 1 cup of whipping cream, peppermint extract food coloring and powder sugar. Charge with 1 N20 Whipped cream charger. Shake and serve!