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 egg
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.

Warm Vanilla Cider


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
Whipped cream


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.

Olive Oil Foam


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).

Real Hot Chocolate Recipe


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

Mint Lime Soda

350 milliliters water, room temperature
3 to 4 mint stalks, leaves and stems, rinsed
2 iSi CO2 Soda Chargers
3 slices lime
1 ½ teaspoon sugar


Put the water and mint into an iSi soda siphon and secure the top. Charge with 1 iSi CO2 Soda Charger. Add 150 grams of ice directly into the canister and secure the top. Charge the canister with another iSi Soda Charger. Agitate, let sit for a minute, and vent slowly. Muddle the lime and sugar in a glass. Add soda water to the glass and stir.

Chocolate Crepes with whipped cream


Chocolate Crepe
4 eggs
1 1/2 C flour
3/4 C milk
3/4 C water
1/4 C cocoa powder
2 T sugar
3 T butter, melted and cooled
1/4 tsp salt


Chocolate Crepe
Start by whisking eggs and milk in a large bowl.
Add in remaining ingredients and whisk til throughly combined.
If desired pour through a fine strainer to get any clumps out.
Another option for making this is to add all ingredients to a blender and pulse til combined.
Using a shallow non-stick skillet, over medium heat, pour batter in about 1/3 C at a time.
Swirl batter to edges of pan to make a larger, thinner crepe.
Cook til middle is set, and flip.
Cook on the other side for only a few seconds.
Repeat the process til batter is gone.

Add 1 tsp vanilla extract, 1/2 cup of powdered sugar and 1 C of regular whipping cream to a 1 pint whipped cream dispenser. Charge with 1 N20 charger and dispense on top.

Hawaiian Hook

2 oz amaretto
2 oz Southern Comfort
1 oz pineapple juice
3 drops grenadine
6 oz soda water
Pour amaretto and Southern Comfort over ice. Add pineapple juice and grenadine. Add splash of soda water. Shake and serve.

No-Bake Peanut Butter Pie

8 ounces cream cheese, softened
1 cup creamy peanut butter
1.5 cup confectioners sugar
¼ cup milk
2 teaspoon vanilla extract
2 cups regular whipping cream
9-inch store bought chocolate Oreo pie crust
Chocolate syrup for garnish, optional
Peanut butter chips for garnish, optional

Using an electric mixer beat cream cheese, peanut butter, 1 cup sugar, milk and 1 tsp vanilla extract in a large bowl until creamy.
Make whipped cream by adding 2 cups regular whipping cream, 1/2 cup sugar and 1 tsp. vanilla extract using a whipped cream dispenser.
Fold in 8 ounces of whipped cream . Reserve the rest of the whipped cream for serving.
Spread mixture into prepared pie crust.
Chill pie in the refrigerator for at least 4 hours or overnight.
Perfect serving top pie with remaining whipped cream.

Chocolate Pudding Pie


For pastry dough:
1 1/4 cups all-purpose flour
3/4 stick cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 to 4 tablespoons ice water

For filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
2 cup regular whipping cream


Make dough:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If dough doesn’t hold together, add more ice water, 1 tablespoon at a time, stirring until incorporated. (Do not overwork dough or pastry will be tough.)
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make pie shell:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
While shell chills, preheat oven to 375°F with a baking sheet on middle rack.
Line shell with foil and fill with pie weights. Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make filling:
Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least 2 hours.

Using a 1 pint whipped cream dispenser, add 2 cups of regular whipping cream, powdered sugar(to taste) and 1 tsp. vanilla extract. Charge with 1 whipped cream charger. dispense whipped cream on top of pie.

Classic Cream Puffs

1/2 cup butter
1 cup water
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs
2 tablespoons powdered sugar (for dusting)
1 1/3 cups heavy cream (well chilled)
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 375 degrees.
In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.
Add the heavy cream, powdered sugar, and vanilla extract to A 1 pint whipped cream dispenser. charge with 1 N20 cream charger. Using a the isi fill it tool puncture the cream puff and fill it with cream

Pan-Fried Bananas with Whipped Cream

2 ripe, but firm bananas, sliced
1 tbsp oil
1 tsp raw honey
⅛ tsp cinnamon
⅛ tsp vanilla extract
pinch of unprocessed sea salt

Over medium heat, melt oil and honey in skillet. Add cinnamon, salt and vanilla extract, and “swirl” to combine.

  • Place sliced bananas in skillet and cook for 2-4 minutes each side. Be sure to watch bananas as they caramelize to ensure they don’t brown.
  • Remove from heat, and remove the bananas from pan.
  • While bananas are cooling, make whipped cream using the whipped cream dispenser.
  • Layer bananas, coconut cream, sliced almonds, and coconut flakes in a bowl.

Pumpkin Whipped Cream

2 cups regular whipping cream
3 tbsp powdered sugar
1 tsp vanilla
½ tsp pumpkin pie spice
3 tbsp pumpkin puree

Add all ingredients into a 1 pint whipped cream dispenser and shake well. Charge with 1 whipped cream charger and serve.

banana cream pie

Ready Made Pie Crust or Easy Homemade Pie Crust
1 box Banana Cream Pudding (3.4 oz)
1 3/4 cup Milk
2 cups regular whipping cream
3 Bananas

Preheat oven to 400.
Par bake crust for 10-15 minutes until golden brown.
Allow to cool.
Slice 2 bananas and layer in bottom of crust.
Combine milk and pudding mix and whisk until thickened (about 2 minutes).
Make 1 pint of whipped cream using your dispenser
Transfer to pie crust and chill for at least one hour.
Slice last banana.
Top with remain whipped topping and garnish with banana slices.

Chardonnay Twist


3 cups Chardonnay wine
250 g strawberry sorbet


Pour the Chardonnay into a soda siphon and carbonate with 1 C02 soda charger. Wait 1 minute before opening. Put a scoop or two of sorbet into a glass and pour in the drink.

Pay attention to the recommended filling volumes: 4 cups for pure water and 3 cups for all other liquids.


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

Honey Mustard


– 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!

Black Bottom Hot Chocolate Mugs with Marshmallow Whipped Cream


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.