Homemade Eggnog

By now you have most probably eaten all the turkey you can possibly handle until next year, or you just couldn’t handle the thought of eating  another post thanksgiving meal.  Nonetheless, out with the old and in with the new! Eggnog! It’s the second day of December and now it’s time to kick off the season. I wanted to share a homemade eggnog recipe that is sure to bring the seasonal taste buds into swing! The flavor is incomparable to store bought and it will be sure to add something special to your holiday season. 


Ingredients for 1 pint whip cream dispenser
6 large eggs, separated **
1 cup powdered sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark
Freshly whipped cream (optional)
Freshly grated nutmeg, for garnish

In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into a 1 pint whip cream dispenser and screw on 1 cream charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture feels a bit thick, add a little more cream to reach desired consistency, utilizing the third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.
** Since the egg yolks and whites are raw in this recipe, be careful about serving this recipe to pregnant women, small children, eniors, and anyone with health issues.

Cinnamon Whipped Cream

As soon as Halloween hits at my house my wife makes sure cinnamon is in the air, if it isn’t cinnamon scented brooms from our local grocery store it’s cinnamon scented pine cones (usually both), or cinnamon candles. The scent of cinnamon has always gone hand and hand with fall and by now the summer heat has hopefully let up where you are and its time for the festivities to begin. Here is a great recipe for cinnamon whipped cream.

Cinnamon Whipped Cream

1 cup Heavy Whipping Cream
1/4 cup Confectioners Sugar (powdered sugar)
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract

This recipes goes great with pumpkin pie coffee, or any type of desserts. Also it’s delicious and a great topping for butternut squash soup, and some fried shallots.



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.


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


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.


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

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.


Coconut Curry Foam

Check out this delicious recipe for a coconut curry foam, its quite simply to make. Foams are always a great application for any type of meal, whether it be sauce for a salad, a marination dressing for steak or a flavoring for coffee, they are easy and user friendly. If you are a vegetarian, you can substitute Knox gelatin with Agar, a seaweed based stabilizer.


1 pint coconut milk

1 teaspoon curry powder

1 teaspoon Knox gelatin


First add 1 pint of coconut milk to a saucepan on low to medium heat, then add 1 teaspoon of curry powder. Mix the ingredients together until the curry powder dissolves into the cream. Next add 1 teaspoon of Knox gelatin (Note: Adding a firming agent makes sure that the foam is not extremely runny)

Use an ISI Funnel and Filter Tool to sieve the coconut milk, this is very important that the coconut milk is strained well, put the filter in the dispenser and pour, the dispenser will be very hot so make sure to wear some type of oven mit and put the head of the dispenser back on.



Banana Espuma


500 ml banana nectar
3 sheets gelatin

For the Banana Espuma:
Bloom gelatin and blend with a small amount of the banana nectar over low heat until gelatin is melted.  Combine with the remaining banana nectar.  Strain into whipped cream dispenser.  Charge with two N2O chargers.  Chill overnight. Serve in drinks or with breakfast, great with chocolate milk too!



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

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

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.

Golden Belgium Waffles

The best waffle recipes tend to involve separating eggs, whipping the egg whites into soft peaks, then folding them carefully into the batter , but a whipped cream dispenser does all the work for you!

First gather your ingredients..

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.

*Note: Any flavored syrup, sweetened to taste, can be substituted. If you have a half pint dispenser, cut this recipe in half.

Gluten Free – Allergy Friendly Whipped “Cream”

The holidays are officially behind us, and our new years resolutions are made..lose weight, eat healthier, be more productive etc… Every year mine is to turn another year older, it’s one that I’ve had good luck keeping so far 🙂 We have a recipe from Lexie’s Kitchen for coconut cream whipped topping. After trying it I can say it’s the best one we’ve tried.

Makes: Approximately 5 cups
Prep Time: 5 minutes
Chill Time: At least 3 hours


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.

A Creamright Christmas

The year is coming to its end and Christmas is almost here, The good news is if you still need product we have it! There is still time to get your whipped cream dispensers and soda siphons…which according to Santa are pretty hot items!! Here is our UPS transit times:

Here are some of our hottest items this year!

Perfect gift for the occasional home use whip cream fans! at the low price of $42 – Great for any fan of cooking!VERY HOT ITEM!

This soda siphon made it all way to the pages of The Wall Street Journal, winner in “Best Taste”  – everyone loves great bubbly water –  $89 and this cool gift is yours! Don’t forget to get the CO2 cartridges to go with it to make some sparkling effervescence! VERY HOT ITEM!

We have some recipes for your perfect Christmas desserts, that are absolutely delicious!!

*(all recipes are for a 1 pint whipped cream maker using 1 pint of cream with recipe)

Peppermint whipped cream

  • 1 pint regular whipping cream
  • 6 tablespoons of sugar(or to taste)
  • 1 teaspoon peppermint extract

*Then Garnish with pieces of peppermint

Gingerbread whipped cream

  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Eggnog whipped cream

  • 3 ounces egg nog (to taste)
  • 2 tbsp confectionery sugar
  • For garnish: 1 pinch of nutmeg

Feedback on Infusions (from one of our customers)

We had this great comment from one of our customers “Tony” after he had experimented extensively with the infusions! We thought the comment was really insightful and so we wanted to add it as a blog post. Thanks again Tony!

“I have tried this now twice with my Mosa 1 pint cream whipper I purchased from Creamright. Definitely a winner!

First I infused Sobieski vodka with fresh cilantro, black pepper, and celery. I slightly cracked open the peppercorns with a wood muddler, and I’d recommend “easy does it” on the pepper (unless you like it very strong and spicy). I cut a rib of celery into diagonal cuts, and added all items to the cream whipper. I added about a pint of Sobieski to the whipper, and charged it with two nitrous chargers, shaking between each charge. I did periodic gentle shaking during the next 5 minutes. After 5 minutes I blew all the gas, and waited about a minute or so for flavors to diffuse more. Using a stainless steel filter, I poured the infused vodka into a measuring cup. It looked somewhat greenish and slightly muddy. The smell was very fragrant and pleasant.

This vodka was then used to make first a martini and then Bloody Marys. The martini was strong and curious, and spicy. I did this first, because I wanted to experience the flavor directly without any competition. The cilantro and black pepper were very noticeable, but the celery manifested more as just some bitterness. Next time I will omit the celery or use only a small slice or two. Now I like strong flavors, and did enjoy the cilantro/black pepper/celery martini, but I’m positive it would be too strong for most people (on account of the celery).

Now, on to the Bloody Marys. I used about 1 part infused vodka to 3-3.5 parts Zing-zang mix, added a dash of Worcestershire, 2 dashes sea salt, and garnished with the very necessary celery stick. Amazing. Absolutely amazing result. In the past I have muddled cilantro for Bloody Marys, but the infused vodka had stronger and purer cilantro flavor. Infusing black pepper into your own vodka creates a product (and flavor effect) superior to Absolut Pepper (which tastes more like Louisiana peppers – the green ones in the vinegar). I suppose it’s black pepper vs. the Louisiana style peppers. I really like black pepper flavor for a bloody mary. I think you will too.

Second experiment – Chocolate infused vodka.

I used Cacao Nibs (Scharffen Berger brand) and Sobieski vodka.

Sobieski scored a 95 by the beverage tasting institute, outranking most other vodkas (including Stoli, Pinnacle, and Svedka). Though it is less expensive than the “Ultra Premiums” such as Grey Goose or X-Rated (my favorite), Sobieski should be considered in the same class. As you will be adding flavor to the vodka, using ultra premiums is not necessary – the vodka’s inherent flavor will be overwhelmed by the flavors you infuse.

Back to the chocolate infusing… I decided to perform an experiment to determine the effect of N2O cavitation. I used a cup of Sobieski and a tablespoon of cacao nibs in both cases. For the “Control” condition, I slightly cracked the cacao nibs with a wood muddler, and added them to the vodka. For the “Experimental” condition, I did the same in a cream whipper, charged with 1 N2O cartridge, and shaked. For experimental consistency, both vodkas were stirred/swirled for the next 5-6 minutes. Then I blew the gas from the cream whipper, waited 2 minutes for flavors to continue infusing, and then poured each vodka into a funnel equipped with a coffee filter. It took several minutes to filter the chocolate pieces out of the vodkas.


The Experimental batch from the cream whipper was more cloudy and muddy looking than the control (just swirled). Both vodkas smelled of chocolate, but the taste was much stronger with the Experimental vodka. Long story short, you get a lot more chocolate flavor with the cream whipper infusion method.

I tried a few different experiments. First, a chocolate martini. I did the usual “vodka martini”, sans vermouth of course. Cold chocolate vodka slightly diluted is quite tasty. You get even more pleasure by the addition of a little simple syrup. You can also add milk or cream if you like a more “milk chocolate” flavor, and this is good too, but I personally like dark chocolate.

Next, I had the unusual idea to pair two bitter flavors together – chocolate infused vodka, and white grapefruit juice. Very tasty and pleasant. The slight sourness of the grapefruit gives just the right contrast to the smooth bitterness of the chocolate. There is just enough natural sugar in grapefruit juice to take the edge off the bitterness. I’m not sure what to call this new drink. It’s not a screwdriver, and it’s probably something most bartenders would never think to try (but should)! If you try this, post your thoughts on a good name. Something this good needs a name.

Chocolate infused vodka mixes well with Skyy Cherry, a little Kahlua, hazelnut liqueurs, anything vanilla, and amaretto. It seems I’ve only begun to imagine the possibilities.

For the future –
* Flaming meat dishes in a chafing dish with black pepper infused vodka (maybe white pepper too)
* Dill infused vodka for Bloody Marys and flaming food
* Cucumber infused vodka
* Mango & Black Pepper vodka (to replace now extinct Absolut New Orleans)
* Spearmint infused rum for an alternative Mojito

A big thanks to the Creamright blog that exposed me to this new and wonderful (and quick) technique!

Everybody please keep posting your ideas and experimental results!”

Just a side note, you can also purchase cacao nibs from a sister compnay International Organics called Conuco Reserve – they are also fantastic.

McWhipped Cream

Yesterday there was that very disturbingly gross picture floating around the internet like wildfire, and a major news magazine site picked it up to better explain that the photo is  –  “Mechanically separated poultry” –  Viva la Chicken McNuggets! Pretty tasty huh?

“because it’s crawling with bacteria, it will be washed with ammonia… Then, because it tastes gross, it will be re flavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.”

Not only will I never eat a chicken nugget again, I’m pretty sure any chance of wanting strawberry soft serve ice cream in the near future is out of the playing field as well.

But it got me thinking also of other foods we eat without thinking about where or how it was made, food’s we consume  stuffed and packed with chemicals.  So what does this have to do with whipped cream? Simple, what kind of whipped cream are you choosing to consume? If you need any more evidence to why we should be saying goodbye to fake food, take a look at this experiement.

Jonathan fields did a Cool-Whip experiment. Put cool whip in a bowl for 12 days…look at the results – http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/ – I think it’s fair to say that it’s time to switch to the real thing. Not a whip cream, that you can literally write on less then 2 weeks later. I think the evidence here is stronger then the argument.

Try a a whip cream dispenser using real ingredients and pharmaceutical grade N2O –   gastronomic pleasures. You won’t be able to write on it less then 2 weeks later. In fact, chances are, it will still be fresh.

Whoopie pies!

With Halloween and Thanksgiving slowly creeping in on us, its time to start recipes for the holiday favorites, –  desserts! This is a delicious recipe for whoopie pies! A classic favorite, great and easy Halloween treat and easy to decorate with spooky ghosts or witches!.  Adding a large scoop of whipped cream in the middle, and who wouldn’t like it?!

Makes 12

  • 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.)