10 oz. peach purée
2 oz. simple syrup
2 oz. grenadine syrup
2 oz. peach liqueur
3 oz. Prosecco
3 gelatin sheets, softened in ice water*
Heat half the apricot purée and add the strained gelatin. Add the rest of the ingredients and stir well. Strain the mixture through a fine mesh strainer and pour into a 1 pint dispenser. Screw on one cream charger and shake vigorously. Chill for at least 3 hours. Serve as a topping on Prosecco or sparkling rosé.
- 1/2 cup milk
- 150 g coconut oil
- 60 g sugar
- 8 g chai tea powder
- 1 cup regular whipping cream
Bring the milk, coconut oil, sugar and tea to the boil and allow to infuse for 10 minutes. Stir in the remaining ingredients and strain through the iSi funnel and sieve. Chill for 2 hrs and fill into a 1 pint whipped cream dispenser. Screw on 1 cream charger and shake 12 times.
1 cup fermented tomatoes
75 ml fermented tomato stock
75 ml heavy cream
75 ml greek yogurt
dash of salt
dash of pepper
dash of sugar
Puree the fermented tomatoes and tomato stock in a blender until smooth. Add the cream and yogurt and season to taste with the seasonings. Pass through the iSi funnel & sieve into the whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.
1 cup peas
.5 cups vegetable stock
1 cup heavy cream
Lightly cook the peas in vegetable stock and season with salt and pepper. Puree in a blender until smooth and refine with heavy cream. Pass through the iSi funnel & sieve directly into the whipper. Screw on 1 N20 cream charger and shake vigorously.
1 ½ ounces Kahlua (half of a shot glass).
1 ½ ounces Rum Chata
1 ½ ounces Godiva Chocolate Liquor
1 ½ ounces heavy cream
whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers for garnish (optional)
Combine all ingredients in a cocktail shaker with ice.
Shake to combine.
Pour into 2 martini glasses.
Top with fresh whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers. All are optional, but all are fun!
22 oreos (about 2 cups)
1/4 cup sugar
6 tbsp. butter or margarine, melted
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
6 milk chocolate flavored hot cocoa mixes with marshmallows
1/2 cup marshmallow fluff
In a food processor, process the Oreos to crumbs and pour those crumbs into a medium sized bowl.
Melt the butter or margarine and mix with Oreo crumbs and sugar.
Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
In the same bowl you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.
With the spatula, fold in the whipped cream until it is completely incorporated. Be careful to not overmix the whipped cream with the rest of the ingredients.
Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.
Pour the mixture into the pan on top of the Oreo crust.
Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.
1 part vanilla vodka cold
6 part orange soda
orange sugar sprinkles optional
If desired, fill a large glass with ice.
Pour orange soda in glass, then add vanilla vodka. Dispense whipped cream on top and decorate with orange sugar sprinkles.
1 cup vanilla ice cream OR eggnog ice cream OR peppermint ice cream
1 cup commercially prepared eggnog
½ cup Andes Peppermint Crunch Baking Chips
¼ tsp peppermint extract (optional – for those who love peppermint)
1 candy cane (stirrer)
1 candy cane crushed (optional)
Peppermint Whipped cream for topping
Combine ice cream, eggnog, baking chips and extract in blender.
Blend until smooth.
Pour into glass,dispense peppermint whipped cream and sprinkle with crushed candy canes and add candy cane stirrer.
1 dozen Krispy Creme donuts
2 pints strawberries
Honey Whipped Cream
Cut donuts in half
Cut strawberries in quarters
Place two spoonfuls of strawberries on halved donut.
Dispense whipped cream, and put top half on and serve.
1 Lemon Jell-O Gelatin (3 oz)
1 Orange Jell-O Gelatin (3 oz)
Whipped Cream1 1/3 cups boiling Water
If you can find tall shot glasses they will work best, but any clear glass will do.
Place lemon gelatin in a bowl and add 2/3 cup boiling water.
Stir well until dissolved and allow to cool.
Fill each cup 1/3 full of yellow and place in refrigerator.
Place orange gelatin in a bowl and add 2/3 cup boiling water.
Stir well until dissolved and allow to cool.
Fill each cup 1/3 full of orange and place in refrigerator.
Top each portion with whipped cream topping and garnish with a piece of candy corn.
Refrigerate until ready to serve
25 2-oz plastic shot glasses.
20 Oreo cookies
2 Tbsp butter, melted
12 oz (1½ bricks) cream cheese, softened
1¾ cups Nutella
1 cup powdered sugar
4 cups (about 12 oz) thawed whipped cream topping * + additional for topping
In food processor, pulverize your Oreo cookies.
Measure out one cup and set aside.
Add your melted butter to the remaining crumbs and stir until well combined.
Press about 1 tsp of crumb-mixture into the bottom of each shot glass and gently tamp down. Reserve the leftover crumbs for topping.
In stand-mixer, cream together cream cheese and Nutella.
Gradually add 10x sugar, scraping down sides of the bowl as needed.
With mixer on low-speed, whipped cream, making sure to pause occasionally to scrape down sides of bowl.
On low-speed, stir in your reserved 1 cup of Oreo crumbs.
Fill a large plastic (Ziploc) baggie with your filling and cut about a 1″ wide piece of the corner off.
Pipe Nutella filling into shot glasses. Spoon remaining whipped cream evenly atop all dessert shooters.
Sprinkle with remaining Oreo crumbs.
Keep refrigerated until ready to serve.
** follow whipped cream recipe of choice in link
1/2 oz RumChata
1/2 oz Tequila Rose Strawberry Cream
1/2 oz Grenadine
Whipped cream & pink sprinkles
1/3 cup canned pumpkin
4 oz. cream cheese, softened
1/2 tsp pumpkin spice mix
3 Tbsp sugar
1/2 tsp vanilla extract
1 Tbsp baking blend (OR 1 tsp golden flaxseed meal, 1 tsp coconut flour, 1 tsp almond flour)
1/2 cup whipping cream
1/2 tsp maple extract
1/4 tbsp powdered sugar
1 tsp. vanilla extract
Preheat oven to 350. Prepare a water bath to keep the cheesecakes from cracking by filling a 9×13″ baking dish 1/4 of the way with water.
In another bowl, beat together cream cheese, pumpkin, pumpkin spice mix, and sweetener. Beat in egg and vanilla. Add baking blend and mix thoroughly. Pour into two, lightly buttered ramekins or souffle dishes. Set ramekins inside prepared water bath and bake for 30-35 minutes, or until set. Cool. Refrigerate for at least an hour.
For the topping, put whipped cream ingredients in a whipped cream dispenser. Charge with 1 N20 cream charger and dollop on top each cooled cheesecake.
6 cups fresh apple cider
2 tablespoons packed dark-brown sugar
2 whole nutmeg seeds
1 vanilla bean (split and scraped)
6 ounces (3/4 cup) bourbon, if desired
Combine apple cider, dark-brown sugar, nutmeg seeds, and vanilla bean in a medium saucepan. Gently simmer over medium-low heat for 15 minutes. Remove from heat, and add bourbon if desired. Remove and discard solids. Divide among 6 mugs or heatproof glasses, and top each with a dollop of whipped cream. Use a recipe from our classic whipped cream recipe post.
200 g extra virgin olive oil
16 g glycerin flakes
Heat the olive oil and glycerin flakes at low temperature until they reach a temperature of 60 °C (140 °F)
Stir until the glycerin flakes dissolve.
Season with salt. Keep in mind that volume will expand 3 or 4 times after foaming so add some extra salt.
Pour mixture into A whipped cream dispenser with desired nozzle, screw 1 cream charger (2 if using 1L) and shake vigorously after each one.
Serve warm. If it gets cold or you want to use it at a later time, place the dispenser in a double boiler until it reaches a temperature of 32 °C (90 °F).
1 cup 2% milk
1/2 cup heavy whipping cream
1 1/2 cups cocoa powder
1 tablespoon granulated sugar
1 tablespoon milk chocolate, grated
1 14-oz can sweetened condensed milk
1/8 teaspoon vanilla extract
whipped cream for topping
ground cinnamon for topping
In a medium sauce pan, pour milk and heavy cream. Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!).
In a large bowl, whisk together cocoa, sugar and milk chocolate. Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
Add in sweetened condensed milk and vanilla, and stir until completely combined. Reduce heat to low and simmer for 5 minutes.
Remove from heat and serve in individual mugs. Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.
* Use this Whipped Cream recipe