Macadamia Nut Topping


2 cups heavy cream
.25 cups  macadamia nut syrup


Put all ingredients into a 0.5 L whipper. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Gingerbread Cream on Coffee


1.5 cups heavy cream
.5 cups milk
.5 cups chocolate sauce
12 g gingerbread spice mix


Stir together all ingredients and pass through the iSi funnel & sieve. Put into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Honey Foam on Orange Salad


300 ml heavy cream
100 g honey
2 x egg(s)
2 x orange(s)
1 ml lemon juice
10 g pistachios


Stir together the honey, eggs, and lemon juice well, then add the heavy cream.
Pour into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Add the honey foam to a fresh orange salad (oranges cut into thin slices) and garnish with chopped pistachios.

Airy Ranch Dressing

3/4 cup low-fat buttermilk
1/4 cup sour cream
1/2 teaspoon Worchestershire sauce
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar


Whisk together all ingredients until well incorporated. Pour into 1/2 pint dispenser, seal, charge, shake well and serve.

Batter for Fried Vegetables


2 cups all-purpose flour
.5 cups beer
.5 cups soda water
1 tsp. honey
1 tsp. salt


Stir all ingredients together to form a smooth batter. Pass through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1 N20 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes.

Delicious Buttermilk Pancakes


180 g flour
150 g buttermilk
100 ml water
2 x egg(s)
0.5 g salt
5 g honey
1 g cinnamon
20 ml oil


Mix all ingredients and pass through the iSi funnel & sieve directly into the 1 pint dispenser, screw on 1 cream charger and shake vigorously.

Heat the oil in a non-stick pan and immediately portion some dough with the whipper. Fry on each side about 1 minute until golden brown.

Maria Theresa


2 cups heavy cream
.25 cups orange liqueur
.25 cups orange liqueur
2 tsp. Brandy

Put the cream and the orange liqueur into a 1 pint dispenser. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Indian Chocolate Topping


1.5 cups heavy cream
.5 cups dark Chocolate Sauce
2 tbsp. cardamom syrup


Put all ingredients into a 1 pint whipped cream dispenser. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Layered Strawberry Trifle


1/4 cup granulated white sugar
1/4 cup freshly squeezed lemon juice
1/4 cup water

12 ounces pound cake or butter loaf (store bought is ok)
powdered sugar( to taste)
1 tsp vanilla extract
2 cup regular whipping cream
6 cups fresh strawberries

Prepare the lemon syrup: In a small saucepan, bring the sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice the cake into 3/4-inch slices. Brush lemon syrup over both sides of each cake slice. Quarter each slice.
Add powdered sugar, 2 cups regular whipping cream and 1 tsp vanilla extract to whipped cream dispenser, and charge with 1 N2o cream charger.

Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 quart size is sufficient). Dispense half the whipped cream over the cake in dollops; spreading to the sides of the dish. Scatter half of the strawberries on top. Repeat layering with cake, cream and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.

Island Orange Mini-Cakes

Baking spray
1/2 cup butter k (1/2 cup = 1 stick)
1/4 cup granulated sugar
1 pkg (10 oz each) dried tropical fruit mix, chopped (10 oz = about 2 cups)
1-1/4 cups water, divided
1/2 cup dark rum
1 cup chopped pecans or walnuts, toasted
1 pkg (18.5 oz each) yellow cake mix
1 pkg (3.4 oz each) vanilla instant pudding mix
4 large eggs
1/2 cup Vegetable Oil
1 tablespoon grated orange peel
Fresh Whipped Cream

Preheat oven to 350°F. Spray 12 mini-bundt pan cups (or 6 mini loaf pans (5-3/4 x 3-1/4 x 2-inch) with baking spray.
Combine butter and sugar in small saucepan over medium heat; stirring until melted. Add fruit mix, 1/4 cup of the water and rum. Increase heat to high and bring to boil. Reduce heat and simmer, uncovered, 2 to 3 minutes or until consistency of syrup, stirring frequently. Drain fruit mixture, reserving syrup.
Combine drained fruit and nuts in small bowl; evenly distribute into bottoms of prepared pans.
Combine with dry cake mix, dry pudding mix, the remaining 1 cup water, the eggs, oil and orange peel in large bowl with electric mixer on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter evenly into pans over fruit.
Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
Cool in pan 2 minutes. Run thin knife around edges of cakes. Remove from pans and place on a wire rack. Prick top of cakes with toothpick in several areas. Reheat reserved syrup over medium heat and brush over tops and sides of cakes. Cool completely. Serve with a dollop of whipped cream.

Grilled Banana Boats with Whipped Cream

1/4 cup butter
1/4 cup firmly packed brown sugar
1/4 cup chopped salted peanuts
1/4 cup semisweet mini chocolate morsels
4 firm ripe bananas
Whipped Cream

Stir together butter, brown sugar, peanuts, and chocolate chips in small bowl until well blended. Set aside.
Grill bananas in their peels over low heat 5 minutes per side (peels will blacken).
Remove peels from bananas and split lengthwise. Immediately spoon approximately 2 tablespoons butter down center of each banana. Top with fresh whipped cream.

Berry Rhubarb Cobbler

2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
1 cup fresh or frozen blueberries
1 tablespoon balsamic vinegar
1-3/4 cups granulated sugar, divided
2 tablespoons cornstarch
1 cup flour
1/3 cup sliced almonds
1/8 teaspoon salt
1 egg, lightly beaten
1/3 cup butter, melted
1 dollop whipped cream
Ground nutmeg, optional

Preheat oven to 375°F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup of the sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11×7-inch baking dish; set aside.
Combine flour, the remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with melted butter.
Bake 35 to 40 minutes or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with whipped cream. Sprinkle with nutmeg, if desired.

Classic Whipped Cream Recipe

Classic Whipped Cream

1 cup regular whipping cream
1 teaspoon vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Charge with one N20 charger, shake and serve.


Hint: Although “heavy whipping cream” and “whipping cream” will both work, we’ve found that there is a better yield using regular whipping cream, not “heavy whipping cream”

Fruit Bowl with Lime Infused Syrup

1/2 cup water
1/2 cup granulated sugar
1 teaspoon grated lime peel
2 tablespoons fresh lime juice
1 cup fresh blueberries
1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup seedless green grapes, cut into halves
1 large banana, sliced (1 large = about 1 cup)
1 dollop whipped cream

Combine water, sugar, lime peel and lime juice in small saucepan. Bring to a boil over high heat. Remove from heat; cool completely. Strain to remove lime peel from syrup. Discard peel; set syrup aside
Toss blueberries, strawberries, raspberries and grapes in large bowl. Add syrup; mix lightly. Cover. Refrigerate 1 to 2 hours, or until chilled, stirring occasionally.
Stir in bananas just before serving. Spoon evenly into 10 serving bowls; top each with a fresh whipped cream

Maple Apple Upside Down Cake

Non stick cooking spray
1/2 cup pure maple syrup
2 large red cooking apples, such as McIntosh, peeled, sliced (2 large = about 2 cups)
1 tablespoon butter or margarine, softened
3 tablespoons granulated sugar
1 egg
1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup lowfat (1%) milk
1 dollop fresh whipped cream.

Preheat oven to 400°F. Spray 8×8-inch baking pan with cooking spray. Bring maple syrup just to a boil in small saucepan over medium-high heat. Pour evenly into pan. Carefully arrange apple slices in single layer over syrup; set aside.
Beat butter, sugar and egg in medium bowl with electric mixer on medium speed until well blended. Combine flour, baking powder and salt in small bowl. Add to sugar mixture alternately with the milk, beating on low speed after each addition just until blended. Spoon batter evenly over apples.
Bake 25 to 30 minutes, or until wooden pick inserted in center of cake comes out clean. Immediately invert dessert onto serving plate; remove pan. Cool slightly. Cut into 9 squares; top each with a serving fresh whipped cream.

Easy Peaches Pecan Foster

1/2 cup cranberry juice cocktail
1/4 cup firmly packed brown sugar
4 medium peaches, peeled, pitted and sliced
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon butter
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon
2 cups vanilla light ice cream
Fresh whipped cream

Mix juice cocktail and sugar in large saucepan; bring to a boil over medium-high heat. Add peaches; stir. Bring to a boil. Reduce heat to low; cover. Simmer 3 to 5 minutes, or until peaches are tender.
Combine cornstarch and water in small bowl until well blended. Stir into peach mixture; cook over medium heat until thickened and bubbly, stirring constantly Remove from heat; stir in butter, pecans and cinnamon until well blended. Cool 5 minutes.
Scoop 1/2 cup ice cream into each of 4 serving bowls. Spoon peach mixture evenly over ice cream; top each with a serving of fresh whipped cream.