Marinade Injected Beef Roast (iSi injector tool recipe)

2 1/2 lbs beef roast
1 tbsps steak spice (Montreal or other, or rub.)
marinade (Injecting)
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.

Watermelon and Whipped Cream Cake

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.

Honey Whipped Cream

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

Strawberry Honey Napoleon with Cardamom Whipped Cream


Puff Pastry
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!

Stabilized Whipped Cream


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.

Blueberry Tea Whipped Cream


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.

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
Black pepper

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.

Whiskey Creme

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.

Whoopie Pie Recipe



  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar
  • Orange nonpareils or sanding sugar, for decoration


Preheat oven to 375. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.

  • In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  • Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
  • Meanwhile, make filling: With a whipped cream dispenser put 16 oz of regular whipping cream into canister add vanilla extract and confectionery sugar to taste. Dispense nitrous oxide, and put in refrigerator, until use.
  • Spread bottom of half the cookies with 1 tablespoon whipped cream each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set. (To store cookies, keep in refrigerator  wrapped for up to 2 days.)

COCONUT MILK Whipped “Cream”



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.

Sweet Pepper Dip

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…

Homemade Waffles


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.


After sitting in the fridge my dispenser comes out like liquid


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

  1. 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.
  2.  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.


When I press The Lever Nothing Comes Out, What do I Do?

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. headvalveandgasketProfiheadinside





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.

Can you replace your rubber gasket with a silicone one?

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

Beer n’ Butter Poultry Injection


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.

Blueberry Whipped Cream


1 pt heavy whipping cream
1/2 cup frozen blueberries (roughly chopped, let thaw 1/2 way)
1 tsp flavoring (Natural Blueberry, adjust to taste)
stevia (Powdered, or Powdered Sugar to taste)

Add the heavy cream into your dispenser. Sweeten to taste & add blueberry flavoring. Charge with one N20 charter.  Serve and add the partially thawed blueberries

Blueberry Shortcake

1 1/2 cups cake flour (sifted)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla
3/4 cup buttermilk (room temperature)
Blueberry Sauce:
2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup granulated sugar
2 Tbsp lemon juice
2 Tbsp cornstarch (mixed with 2Tbsp cold water)
Whipped Cream:

1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)



  1. Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  4. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  7. Spread batter evenly into prepared pans. Smooth the top with a spatula.
  8. Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Blueberry Sauce:
  1. Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook foe 2 minutes, stirring occasionally being careful not to break the blueberries. Slowly add cornstarch slurry while stirring blueberries. Bring back to a boil and cook until thickened (30 – 60 seconds). Cool completely before using. If too thick, add some water to thin out.
Whipped Cream:
  1. Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.
  1. Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers. Serve immediately or place in the fridge. Serve same day.