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
– 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!
1 1/2 cups heavy whipping cream
1/2 cup marshmallow creme (fluff, divided)
1/3 cup hazelnuts (spread, Nutella, divided)
31/2 cups whole milk
chocolate sprinkles (or chocolate shavings for garnish)
Add 1 cup heavy cream and 1/2 cup marshmallow cream into a 1 pint whipped cream dispenser. Charge with 1 N20 charger and shake.
Refrigerate until needed.
In a medium heavy bottom saucepan, whisk together 1/3 cup hazelnut spread, remaining 1/3 cup marshmallow cream, 3 1/2 cups milk, and remaining 1/2 cup heavy cream over low heat until smooth and hot.
To serve, place one heaping tablespoon of hazelnut spread into the bottom of each of 4 clear glass mugs. Ladle in the hot chocolate carefully (do not stir) over spread, then top with a large dollop of the whipped cream. Garnish with sprinkles or chocolate shavings and serve with extra whipped cream.
2 1/2 lbs beef roast
1 tbsps steak spice (Montreal or other, or rub.)
1/2 cup beef stock
1 tbsps soy sauce
1 tbsps worcestershire sauce
2/3 tsp onion powder
2/3 tsp garlic powder
Add ingredients (minus steak spice) into a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger. using the iSi injector tool, inject the marinade into every inch of both sides of the roast.
Spread the steak spice over the surface of the roast.
Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste.Cook to an internal temperature of 155 F or higher.Let rest for 10 minutes before slicing.
1 watermelon (small to medium)
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
1 cup toasted coconut
Cut the watermelon into the shape of a cake by cutting away the rind and making the top and bottom flat. Place the watermelon on your serving plate. If the watermelon is very juicy you may want to lightly blot the outside with a paper towel to remove extra moisture before adding the whipped cream.
In a 1 pint whipped cream dispenser add whipping cream powdered sugar and vanilla. Charge with 1 N20 cream charger. Shake and dispense.
Decorate with toasted coconut and sprinkles. You could also add fresh berries for decorations.
1 and 1/3 cups heavy cream
3 tbsps honey
3/4 tsp pure vanilla extract
1 pinch salt
In a 1 pint whipped cream dispenser add heavy cream, honey, vanilla extract and salt. Charge with 1 N20 charger, shake and dispense.
Serve the whipped cream immediately, or refrigerate until ready to use
1 Cup Heavy Whipping Cream
3 Mounded Tablespoons Powdered Sugar
1/2 Teaspoon Vanilla
1/4 Cup + 1 Tablespoon Lemon Curd
In a 1 pint whipped cream dispenser add ingredients. Charge with 1 whipped cream charger(N20) and dispense.
1 pint of Strawberries, sliced
1 tablespoon honey
1/8 teaspoon Cardamom
1/2 cup Heavy Whipping Cream
1 tablespoon powdered sugar
1. Line 1 baking sheets with parchment paper. On a floured surface, roll out pastry dough to slightly less than 1/8 inch thick. Prick the dough with the tines of a fork. Using a 3- inch round or flower shaped cookie cutter, cut out 4 identical pieces. Transfer the cutouts to the baking sheets. Cover with plastic wrap; refrigerate for 1 hour.
2. Preheat oven to 450 degrees. Remove plastic wrap and place another piece of parchment paper directly on top of the cutouts. Place another baking sheet on top of the parchment paper. Bake, rotating halfway, until pastry is golden around the edges, about 15 minutes. Remove the top baking sheet and parchment paper; continue baking until pasty is golden in the center, 5-7 minutes more. Transfer to a wire rack and let cool completely.
3. As the puff pastry is cooling, add the honey to the sliced strawberries in a bowl. Stir and set aside.
4. Add the heavy cream, cardamom, and powdered sugar to 1 pint whipped cream dispenser and charge with 1 N20 cream charger.
5. Assemble. Place one of the pastry cutouts on a plate, top with some whipped cream and strawberry mixture, top with another pastry cutout and whipped cream with some strawberries. Enjoy!
2 cups heavy whipping cream (very cold)
4 tbsps powdered sugar
2 tbsps vanilla extract (or other flavored extract)
2 tsps powdered gelatin (unflavored, Knox)
2 tbsps water
Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a 1 pint whipped cream dispenser.
Meanwhile, combine gelatin powder and 2 tbsps water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.
Pour liquid gelatin into the dispenser and charge with 1 N20 charger and dispense.
1/4 cup boiling water
2 Tbsp. sugar
1 pint (16 oz.) heavy or whipping cream
3 Lipton® White Tea with Blueberry & Pomegranate Flavor Pyramid Tea Bags
Pour boiling water over Lipton® White Tea with Blueberry & Pomegranate Flavor Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze. Stir in sugar until dissolved; chill, about 10 minutes.
Put in 1 pint heavy cream into the whipped cream dispenser and charge with one N20 charger. Shake and dispense. Serve with fresh fruit or your favorite dessert.
CREAMY HORSERADISH SAUCE
Ingredients for sauce:
1 cup whole milk
1/2 cup double cream cheese
1/2 cup creamy horseradish
1/2 tablespoon apple cider vinegar
Bring milk to a boil. Lower heat to a nice simmer and add all the remaining ingredients. Stir well and season to taste. Pass through a fine sieve and let cool to room temperature or chill to serve cold. Transfer sauce to a 1 pint whip cream dispenser. Screw in 2 N20 cream chargers, shaking vigorously after each one.
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.
2-13.5-ounce cans COCONUT MILK (full fat, not light)
1/4 cup cold WATER
1/2 teaspoon unflavored GELATIN
1 teaspoon pure ALMOND EXTRACT
1/2 – 1 teaspoon pure VANILLA EXTRACT (tames the coconut flavor)
1/4 cup liquified HONEY or agave (use liquid stevia to taste to make it sugar free)
Allow can of coconut milk to rest for at least 24 hours undisturbed to allow coconut “cream” to separate from the clear coconut liquid. Carefully transfer to refrigerator and chill 4-6 hours.
Place iSi whip cream canister in freezer to chill.
Now for an easy tip. Turn can upside down and open with a can opener. You should see a runny, opaque coconut milk on top. Pour this off. Scoop out the solidified “cream” at the bottom of the can and transfer to a bowl medium mixing bowl. Set aside.
Bloom gelatin by adding water to a small bowl and sprinkling gelatin over surface. Allow to sit one minute. Place in microwave and heat 20-30 seconds or until mixture comes to a boil (watch it carefully). Remove and stir until gelatin is completely dissolved. Chunks of gelatin will clog the whip cream canister. If you find some gelatin chunks that are not dissolving, just pour the liquefied gelatin through a strainer.
Whisk gelatin, almond extract, vanilla extract and honey into the coconut cream. Add a tablespoon or two of water as needed to achieve a heavy, but pourable, cream consistency.
Pour cream mixture into 1 pint whip cream canister (fill up to fill line, you will have a little leftover). Charge with one Cream N20 (not Soda) charger. Shake vigorously 3-4 times. Remove charger. Place canister in refrigerator on its side and allow to chill for 4-8 hours or preferably overnight.
Once thoroughly chilled, the Coconut Cream Whipped Topping is ready to use. Attach spray nozzle. With nozzle pointed down, shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. I have found that the more you shake the can, the airier the topping becomes and can make it difficult to express.
Ingredients for a 1 pint whip cream dispenser:
(If you have a half pint, cut the recipe in half)
2 sweet peppers, 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 sweet 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…
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.
If your having issues with the texture of the whipped cream coming out, it’s important to make sure these two steps are always followed
- Use Heavy Whipping Cream: You need a cream with a high amount of fat content to create a whipped foam. You can also use Regular whipping cream.
- Shake It: You have to shake your dispenser each time before you use it. A whipped cream dispenser needs to be shaken after the N2O is inserted so that the N2O can bind with the fats in the cream again and come out blasting and fluffy.
One of the most frequent comments/questions we receive is “When I press The Lever Nothing Comes Out, What do I Do?”
If you are pressing the lever on your dispenser and nothing happens, this usually means you have a bad head valve.
What is the head valve?
The head valve is the small tool inside the dispenser head. When you press the lever of the dispenser, you are essentially pushing the head valve down to allow the cream to release from the dispenser tip. So if you are pressing the lever and nothing is happening, its because the head valve is not working properly.
How to Fix this?
Most dispensers allow you to take the had valve out of the head. You can try taking it out and cleaning the head valve, to see if that fixes the problem. Sometimes buildup in the head valve can cause dispensing issues. If cleaning it doesn’t work you’ll mostly likely need to purchase and new one to replace the old one. If your dispenser does not allow for you to take the head valve out of the dispenser head, they you’ll need to purchase a new dispenser head or a new dispenser all together.
You can prevent any issues with the head valve in the future by cleaning it after every use.
Yes you can, very easily too. Each dispenser will come with a rubber gasket inside. The rubber gaskets job is to ensure a tight seat between the head of the dispenser and the canister. Some people want to replace this with a silicone gasket. Why? Silicone gaskets are neccesary if you intend to go beyond making whipped cream with your dispenser, and want to add hot liquids inside. Silicone can handle the heat while rubber cannot.
If you want to go beyond whipped cream with your dispenser, you can easily replace your rubber gasket with a silicone one. Just pull the rubber gasket out and replace it with a silicone gasket, it’s really that easy. You can purchase a silicone gasket here
1 cup/240 mL melted butter
1/2 can beer
2 tablespoons/30 mL salt
2 tablespoons/30 mL Worcestershire sauce
2 tablespoons/30 mL Tabasco
1 tablespoon/15 mL soy sauce
2 teaspoons/10 mL garlic powder
2 teaspoons/10 mL onion powder
Combine all ingredients in a saucepan over a low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Keep warm (but not hot) and pour into a whipped cream dispenser. Using the iSi injector tool pierce the meat and dispense in bursts.