Buttermilk Pancakes

There is nothing quite like buttermilk pancakes, I have found that the best method to make pancakes is by using a whip cream dispenser, which makes them extra fluffy and delicious and also a much quicker and cleaner, clean up. 

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray ( for griddle)

Or try the Flappin Jack recipe, but try using 2/3 milk we find it to work better. Once you have mixed the recipe ingredients together put it into a whipped cream dispenser and add 1 Nitrous Oxide charger and then dispense onto a hot griddle, serve with your favorite maple syrup and melted butter!

Summer Sauces

Summer is here and at my house the BBQ is in hot demand and the ice cream with whipped cream is a nonstop treat.  Summer is a great time to spend quality time with friends and family and using the BBQ is always a quicker and cleaner clean up, not to mention fun! Check out these recipe sauces that go really well with burgers and steaks and in my opinion they are also a delicious side to french fries and a great recipe for chip and dip as well.

WHIPPED HEINTZ 57 SAUCE

1/4 – 1/2 cup of Heintz 57 sauce (or to taste)
1/2 cup heavy cream
1 cup cream cheese

Procedure:

add the Heintz 57 with cream cheese in blender or food processor.  Next, whisk in heavy cream.  The mixture should have a creamy consistency.  Pour into a 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.

WHIPPED CHIPOTLE SAUCE

½ cup of chipotle peppers in adobo sauce, diced
½ cup heavy cream
1 cup cream cheese
Juice of one lime

Procedure:
Saute diced chipotle peppers with sauce in olive oil and puree with cream cheese in blender or food processor.  Next,  pass through a fine sieve and whisk in heavy cream.  The mixture should have a creamy consistency.  Add the lime juice and mix lightly.  Pour into A 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.

 

Cafè Brasil

This recipe can be prepared with a half pint whipped cream dispenser

  • 200 ml cream
  • 40 – 50 ml coconut syrup
  • 1.5 L coffee (hot or cold)
  • 80 ml coconut rum
  • 80 g shaved coconut meat or grated coconut flakes
  • 8 slices of carambola (star fruit)

Pour the cream with the coconut syrup into the 1/2 pint dispenser. Screw on 1 N20 cream charger and shake vigorously.

Mix the hot or cold coffee with the coconut rum, sweeten to taste and distribute among 8 large glasses. Garnish each coffee with a cream topping. Finally, garnish with the coconut flakes and star fruit.

Mint Chocolate Chip Milk Shake

Summer is upon us and school gets out today, here in Florida summer heat is really starting to hit. Milk shakes are a staple of summer and since milk chocolate chip is my favorite ice cream, I thought this would be a perfect recipe to kick off summer. Check it out!

Mint Chocolate Chip Milk Shake

Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar

Procedure:
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.

Peppermint Whipped Cream Recipe
Ingredients for 1 pint whipped cream dispenser:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or peppermint syrup

Procedure:
Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on oneN20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Sweeten to taste.  If using  peppermint syrup, no additional sugar is needed in the recipe.

Asparagus Foam Soup

Asparagus Foam Soup

Ingredients for soup

1 pound asparagus
1 ½ cups vegetable stock
½ cup heavy cream
1 small shallot, diced
1 tablespoon clarified butter
1 clove garlic, minced

Salt
Pepper

Procedure:
Cut all asparagus spears into 1/2-inch pieces and cook in a pot of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a food processor and purée with 1 cup cooking liquid.

In a wide saucepan, sauté the shallots and garlic in clarified butter. Add the asparagus puree and vegetable stock. Mix well before blending in food processor. Pass through a sieve and season with salt and pepper.  Refrigerate.

Pour the heavy cream and then the soup into a 1 pint whipped cream dispenser. Screw in 2 cream chargers and shake vigorously after each charge. Dispense into soup cups or bowls and serve chilled.

Peach Coffee Float

2010 Northeast Regional Barista Champion Danielle Glasky of Café Grumpy in  NY, came up with this delicious drink. Try recreating it yourself, I’ve tried and its absolutely delicious! Perfect Spring/Summer coffee drink!

INGREDIENTS
Cold-Brewed Coffee Foam:
5 pounds coarse ground coffee
½ cup cream

Peach Soda:
1 ounce soda water
½ ounce peach syrup
Double shot espresso

METHOD
For the Cold-Brewed Coffee Foam:
Cold brew the coffee by steeping the ground coffee in 3 liters of cold water for 12 to 24 hours. Combine ½ cup of the cold-brewed coffee with the cream and pour the mixture into an  Half-Pint whip cream dispenser. Charge with 1 whip cream charger.

For the Peach Soda:
Create the soda water using 1 charger and the Soda Siphon. Add the espresso to the peach syrup. Add the carbonated soda water.

To Assemble and Serve:
Top the peach soda and espresso with the foam. Serve immediately.

 

 

Creamy Horseradish Sauce

Easter in next Sunday, and while we are of course looking forward to the Easter bunny bringing lots of candy and chocolate. What I am looking forward to most is the lamb.  I love Lamb, and we only really have it once a year around Easter. Which is kind of funny to me seeing Jesus is suppose to be the lamb of god and we are eating it, but that’s another story! If your not a fan of having mint with your lamb try this recipe for a kick, it also goes well with any smoked meat and ham. It’s very good and a great spice!

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
Salt
Black pepper

Procedure:
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.

The Original Purewhip is Back!

That’s right, the original Purewhip is back in stock, we we’re without it for a short time, but we have gotten the original back and it is available to purchase now!

Purewhip nitrous oxide chargers are our original European made whip cream charger. Purewhip nitrous oxide chargers are manufactured by Europe’s largest and most reputable N20 and C02 production facility located in Hungary.  This is the original brand that changed the industry with its unmatched quality and rock-bottom price!

 

What’s the difference between Ultra-Purewhip and Purewhip?

The only difference between the two is that one is manufactured in Hungary(Purewhip) and one in Austria(ultra purewhip). It is the same quality European gas you have come to expect and trust when you buy any of our products!

Nutella-Banana Cream

What could be better? This is so delicious and taste’s really good on crepes, or served with caramelized banana’s, it’s a real treat! I highly recommend making it!

Ingredients for a 1 pint whip cream dispenser:
1/2 cup Nutella
1 ripe banana, chopped
1 cup chilled heavy cream

Preparation:
Warm Nutella for a few seconds in the microwave to make it more fluid. Place Nutella and banana in a food processor and blend until smooth. Stir in cream and strain through a fine mesh sieve. Pour into a 1 pint whip cream dispenser. Screw on one N20 cream charger and shake vigorously. Chill for at least one hour before serving.

Check out this video to better explain how to make this absolutely delicious treat.

[youtube]http://www.youtube.com/watch?v=K2C9PMzzTt4[/youtube]

 

 

Filtering CO2 and N2O gas.

If you haven’t heard of it already and or purchased one, there is a this very neat gadget that we have had great success with, that will filter out any impurities in your gas, keeping your whipped cream fresher, and cleaner, and will ensure a clean taste and the best purity possible. Regardless of the source, N2O for the steel chargers is inserted into steel cartridges in a very cold state, and there is always a risk that carbon will mix with the nitrous oxide (N2O). This gadget offers point of use filtration to guarantee you the best purity. The NitroKit is really easy to use, and can be taken off of your whipper at anytime, and after you have used it to dispense the N20.

The NitroKit filtering system will also add to the life of your piercing pin on the head of you whipper. As you will not be directly impacting it, but allowing the pin of the NitroKit to take the impact of the pressure, keeping the head piercing pin un-impacted.  Since they do not sell parts for the piercing pin and if the piercing pin goes you will have to buy an entire new head for your whipper which can be costly. The NitroKit works with any 8 gram chargers – it comes in white and black.  You can buy it from Creamright.com and also Whipcreamexpress.com

Brand Recognition

There’s been a lot of questions recently about brands, where they come from? What’s the difference? What should I buy?

It can become very convoluted in the world of whats good and whats bad in nitrous oxide.  Hopefully this will be a tool of basic brand comparison, and why it matters.

If you haven’t realized yet, nitrous oxide can make or break your whipped cream.  When it comes to taste and texture, the brand you choose matters. There are two major markets of where N20 cartridges come from –  Europe and China(Taiwan).  China has emerged as the largest, among with the Hungarian Company (Liss) and ISI in Austria.

Most nitrous oxide brands you find on the market come from China, why? Because it’s cheap. But as the old saying goes “you get what you pay for” and the saying is more then true when it comes to nitrous oxide. It is highly recommended that you stay with chargers made in Europe as cleanliness standards are proven much better than other countries. There is no agency testing the quality and cleanliness of these chargers.  You need only look at the recent rash of recalls on many other products made in China. With the proliferation of cheap, self-regulated imports, it is important to ask questions! Call your supplier and ask where the brands are coming from! Mostly beware of companies who “hide” where the product is being produced and are not upfront about where it is coming from. If you notice, many brands will not mention where the product is produced but rather state “best and the cleanest N2O chargers on the market” It’s important to ask questions.  Not only are you being ripped off when you purchase cheap nitrous oxide but, so is your whipped cream, as you will notice the difference.

Gas coming out of Europe is widely known as the premiere gas on the market, with the highest ratings. Most importantly most highly sought after in the culinary community. Why? Because its the Purest available, leaving no after taste or residue, nitrous oxide coming out of Europe is always trusted, and is the cleanest available on the market. Coming from the main factory in Vienna, brands like ISI and Ultra Purewhip , you can always guarantee never duds and absolutely no aftertaste. The EU has the strictest standards, among producing countries with there enforceable legal requirement that assure purity for ingestion. You will notice the difference.

Many times people look over the nitrous oxide they buy, but not only is it important for your health but also for your end product.

Parts, Uses and Information on Your Whipped Cream Dispenser

We’ve had a good amount of questions recently about our dispenser parts. So we wanted to dedicate a blog about the parts of the whippers. It’s a common problem that you loose your parts in the whipper, to either the garbage disposal or any other instance. The good news is we have some! You can find them here.  It’s always good to go back to the basics to understand the elements of your whipper and terminology. For example purposes,  we are going to use a ISI Profi whipper, which is one of ISI’s top of the line whippers with a stainless steel canister(the same one that Starbucks uses). This whipper is a push lever whipper, you might be familiar with there Desert Whip or Mini whip series which is the same design. Lets first go to the basics and label each part.

Head of  the whipped cream dispenser   –   Inside the head is the Head Valve and Gasket

the tips screw on to the top of the head valve. (as pictured)

How does the whipped cream, become whipped cream?

The whipped cream only becomes a solid or foam when you press the lever, a mm of the head valve becomes exposed inside. The canister is under pressure because of the N20 and quickly pushes out with the whipping cream through the head valve.

N20 is extremely soluble in fatty compounds,  it is dissolved in the fatty cream until it leaves the canister, when it becomes gaseous and then creates foam” whipped cream”. The whipping cream must have a minimum fat content of 28% to produce whipped cream with a dispenser. 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. Then while pressurized within the canister the N2O remains bound within the fat. Once the cream is depressurized via the nozzle and the N2O expands within the fat molecule. Which makes  whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. Carbon dioxide cannot be used for whipped cream because it is acidic in water, which curdles the cream and gives it a seltzer-like taste.

How should I clean my whipped cream dispenser?

It’s very important after each batch of whipped cream you finish or between uses( IE: breakfast- dinner) that you clean out your dispenser.  If your using it between use, unscrew the tip and clean it out with sudsy warm water, and the cleaning brush that came with your dispenser – if you can’t find it, you can buy them from or parts page, or use a pipe cleaner like brush.  We recommend after each batch you take your whipped cream canister apart, take out the gasket, and head valve and clean it with sudsy warm water.  It’s important to make sure there is no cream particles lodged inside the head valve, or any where in the dispenser. Make sure to dry it thoroughly after use, either air drying or with a dish towel. Aluminum does not rust, but it does corrode, so make sure your dispenser is taken care of properly.

Common dispenser parts problems

“when I dispense the N20 in the canister it shoots out the top of the nozzle”

“When I dispense the N20 in the canister it comes out where the canister and the head meet”

This is a question we get a lot.  If the N20 is escaping from the nozzle, it means the head valve is bad and you need a new head valve, this is the only solution. Make sure not to tamper with your head valve, unless you are cleaning it, this will limit issues.

If your gas is escaping where the canister and head meet, then most likely it is your gasket that needs replacing. Check your gasket and make sure it’s there of course, and there are no lacerations that would cause it to leak.

If you ever have any questions or concerns about your whipper, don’t hesitate to call us. As the saying goes  “there are no dumb questions, only dumb answers” and we’ll do our best to limit those! We usually can remedy the problem quickly and get you back on the whipped cream express.

Stabilizing Whipped Cream

You’ve worked incredibly hard on making the perfect apple pie for that summer BBQ, you’ve taken out your “don’t worry I’m a professional” whipped cream maker and you’ve strategically and with skill and precision  dispensed a well crafted portion of delicious whipped cream on top (to of course impress those critical in laws).  Fifteen minutes later, the sun has taken the best of your once aesthetically delicious dessert and your whipped cream has turned into a blob of cream layered over a pie. We’ve all experienced this at one time or another and the good news is, it can be easily avoidable.

Gelatin is the most common stabilizer out there, a popular brand that comes to mind is Knox which you can find in most to all grocery stores.

Sprinkle a small portion of gelatin powder over a small amount of water, usually 1/2 teaspoon gelatin over 1 tablespoon water for 1 cup cream, 1 teaspoon gelatin and 2 tablespoons water for 2 cups of cream etc..

Warm it in a microwave until the gelatin melts,  once the gelatin has dissolved let it sit until it is fully cool. Put the dissolved gelatin  in the whipped cream canister. Once it is in the canister with the cream and already added ingredients, screw on the head of the whipped cream maker and immediately shake the canister- to mix the ingredients and gelatin in together.  Once the ingredients are well shaken you can then dispense your N20 cartridge into  the canister.  This method will keep your whipped cream firm and thick for much longer.

If your into a more vegetarian approach you can also use, ” Agar Agar” the flavorless, seaweed-based thickener. In recent years it has become quite popular internationally, and most popular in Japan, where it is known as “kanten”.  You can use the same amount of of agar-agar powder, just as you would with recipes calling for gelatin.

Summer Whipped Cream Ideas

Summer solstice is on June 21st  but here in south Florida we are really feeling the heat! It’s time for juicy cocktails, sunny barbecues and tons of fresh fruit, with lots of sweet savory whipped cream on top. Since summer is all about fun, I spent the weekend experimenting with alcohol infused whipped cream, and it was a great success!  Here is a couple of recipes we found to be fun and delicious! Start by adding your standard whipped cream ingredients into the canister:

– 1 pint regular whipping cream

– 1/2 teaspoon vanilla extract

– 1/4 cup powdered sugar(to taste)

Then add about 1 1/2 tablespoon rum or bourbon – I found that, that was the perfect measurement for my taste, but it might be to strong or to weak for you, so play around with it. It turns out fabulous for fresh fruit, we put cantaloupe, berries, fresh strawberries and watermelon, big hit! We also made an authentic cuban mojito and topped it with mint flavored whipped cream and rum. After the basic whipped cream recipe as written above add 1/4 teaspoon mint extract and 1 tablespoon mint paste made from fresh mint leaves, and 1 tablespoon of rum, or to taste. You could also use chai extract, about 1/2 teaspoon of chai.

Sugar Substitute Recipe

Lately we have been asked about some sugar substitutes for whipped cream, so we thought we would let you know of a simple recipe using a different kind of sweetener, called Agave nectar. Agave nectar is quickly gaining notoriety among health-conscious consumers for it’s incredible properties as a sweetener – 3 times sweeter than honey!  In today’s diet, agave nectar is seen as a healthy, raw alternative to sugar, corn syrups, and artificial sweeteners. Because agave is almost 100% fructose, it has a low glycemic index, meaning it has lower impact on our blood sugar levels. This means that its chemical composition gives us the same sweet flavor without the unpleasant “sugar rush” that is associated with normal sugar or artificial corn syrup. Many diabetics have found agave to be a safe alternative to conventional sweeteners for exactly this reason.  Here is a simple recipe we  use, and we find it quite enjoyable.

1 pint regular whipping cream
1 tablespoon light agave nectar
1/2 teaspoon vanilla extract
1 teaspoon of Cinnamon

Give it a try and let us know how you like it, or if you have a better recipe, let us know!