Tag Archives: Whipped Cream Dispenser

Mozzarella Balloon Foam

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One of my favorite dishes of all time is a simple mozzarella, tomato and some basic on fresh bread and oil and vinegar, nothing beats it! But there is so much you can do with Mozzarella cheese. I

really love this recipe because usually Mozzarella is used in part of a larger entity, but we’re making it into the shell for other flavors. Mozzarella balloons is a concept that you create a “balloon” of mozzarella and fill it up with any flavored foams you want. For Example whipped cream is considered a foam, but foams don’t always have to be sweet.

For this recipe we’ll make my favorite. A basil foam to pair with the mozzarella cheese, then you can add a slices of tomato and drizzle it with some balsamic on top.  kind of like a modernist take on a classic caprese salid dish. But you can choose whatever foam you would like.  This recipe actually is very simple, you can even use mozzarella string cheese if you want.  The most important tool you’ll need is a Whipped Cream Dispenser.

 

Mozzarella Balloon

(Makes One)

  • 0.5 inch-radius ball of mozzarella cheese, about 28g
  • Thickened, flavored liquid ( this is what goes in the mozzarella balloon)
  1. Fill cream whipper with however much flavored liquid is appropriate. My cream whipper takes up to 0.5 liters, so I fill it up to that amount.
  2. Microwave mozzarella ball for about 10 seconds or until soft and pliable. The mozzarella should be very hot, almost a bit too hot to handle. Alternatively, you can heat up the mozzarella ball in a water bath.
  3. Wrap mozzarella ball around the dispensing tip of the cream whipper so that all expelled foam will be caught or surrounded by mozzarella cheese.
  4. Slowly dispense foam from cream whipper until the mozzarella balloon forms. Look carefully while inflating and stop if one section of the balloon is getting too translucent. If it breaks, don’t worry; just compact the mozzarella and place it in hot water again.
  5. Carefully remove the mozzarella filled with foam from the tip, making sure no foam escapes. Close off the open end by twirling the end or pinching it in.

Basil Foam

Yield: 50 servings

2 bunches basil leaves, washed of silt
3 1/3 cups spring water, divided
8 pieces gelatin sheets, 1.4 ounces powdered unflavored gelatin
4½ Tablespoons granulated sugar
Cold spring water with ice for ice bath

Soak the gelatin in cold water if using sheets, or use 1/3 cup of the spring water, to soften powdered gelatin. When softened, drain and wick off moisture from gelatin sheets.

Bring the spring water to a boil over high heat. Blanch the basil leaves for 30 seconds. Shock and drain the basil leaves, carefully reserving all the blanching liquid, stirring in the granulated sugar until dissolved.

Transfer blanching liquid to a deep container that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock until it reaches (90°F). Add softened gelatin. Stir to dissolve. Continue to shock until chilled (about 70°F).

When basil is cold, transfer to blender and purée until smooth, adding enough cold infused liquid to facilitate blending into a smooth purée. Strain through a fine sieve so that some flecks of basil are visible in finished product. Combine basil purée and cooled basil-infused water in a whipped cream dispenser. Turn to seal tightly. Load with two N20 cartridges. Maintain under refrigeration between uses.

Vegetable Dip

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There’s nothing quite like a  delicious vegetable dip. But putting it in the whipper is an entirely new experience. It’s more then just vegetable dip- its sandwich and cracker spread and with the easy use of a cream whipper you can add a special decorative touch to so many other dishes!  Try this recipe for yourself.

Delicious Vegetable Dip 
1 1/2 cups sour cream
1/2 cup evaporated skim milk
1 Tbsp dehydrated salad dressing mix
Combine all ingredients in cream whipper. Shake vigorously 30 seconds. Dispense 1 N20 charger, shake again.   Serve immediately.

Cherry and Thai Basil Soda

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It’s days like today I wonder when summer will be over, the heat is extreme  and the air conditioning is sparse here in upstate NY. It’s hard to adjust from the liberal Florida air conditioning consumption to the conservative (if any) used here –  but I digress!  These days we’re thinking about recipes that are delicious and cold! There’s something about a tasty cold drink when your hot that is heavenly, and this recipe doesn’t disappoint!

It takes a little prework, but its incredibly tasty. If your not familiar with Thai basil or Asian basil, compared to the common Mediterranean sweet basil, Thai basil has a more pronounced licorice or anise flavor, the flavor is pepery and warm. Although there is a difference between Thai basi and the common sweet basil, they can be subsitituted for each other in most recipes.

 

Cherry and Thai Basil Soda

1 Bunch Thai Basil
500 ml cold water, then 800 ml cold water
1/2 pint cherries, sliced and halved
1/4 cup white sugar, to taste

 

Procedure:

The night before: remove the basil leaves from the stems and wash well.   Discard any brown/wilted leaves.  Add the leaves to the 500mL cold water and muddle/bruise with a wooden spoon or muddler.  Refrigerate overnight.

Once the cherries are rinsed, stemmed, and halved, add to the 800mL water and boil for about 45 minutes.  When the cherries are boiled and have lost most of their color, taste the juice and add sugar, about 1/4 cup, if necessary.  Filter the juice through a strainer; be sure to remove any pulpy bits (a fine sieve or gold coffee filter is best).  You want the juice as clear as possible.  Press out any remaining juice from the cherries.

Once the fruit juice is cool, strain the basil-infused water into the cherry juice.  Pour the juice into your pre-chilled whipper, screw on one to two  soda chargers (however carbonated you’d like!) and shake well.  Refrigerate overnight.  Serve immediately and very chilled.

Pineapple Vodka – Rapid Infusion

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All over the country the heat is hitting hard. From Florida to Upstate New York, the temperatures are high. I’m sure a lot of cold and  refreshing drinks are on the mind- lemonade,ice tea, mojitos, just about anything that takes  that heated edge off. But what if we took that idea of a refreshing cold drink to the next level with powerful flavors and versatility and using the rapid infusion technique.  Really, there are endless opportunities when creating mixture drinks using the rapid infusion technique. We can call it performance under pressure. Rapid infusion is incredibly  simple. Just add any pourous  flavoring ingredient, like cocoa nibs, lemon zest, rosemary or cilantro into a cream whipper and add liquid. Any kind of liquid will do: olive oil, liquor, water, juice  and then charge it with 1 nitrous oxide charger and voila! It’s that simple!  What would normally take  weeks to make or sacrifice flavor, you can now make in minutes. It’s a technique we use a lot and not just in liquids.  Its also easy to marinate chopped or small pieces of  meat quickly. There are endless possibilities for those adventurous types!

 

The people at Purity Vodka recently put a video out of a recipe they created called purity pineapple rain, and its really easy!

 

Purity Pineapple Rain: 
Ingredients for 1 pint Whipper

Fresh cubed pineapple
2 oz Purity vodka
1 oz simple syrup
2 oz soda water

 

Procedure
Place two ounces of fresh cubed pineapple into a 1 pint whipped cream dispenser with 2oz Purity Vodka. . Charge with two nitrous oxide cream chargers, swirl and then let sit for two minutes. Rapidly release the gas by venting in an upright position, and allow to sit until bubbling subsides. Strain into a highball glass filled with ice. Add simple syrup and top with soda. Garnish with the Purity infused pineapple cubes and a pineapple leaf. 

 

If you would like to see the video take a look here:
http://vimeo.com/37736183#

4th of July Rocket Engine!

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We have heard it all when it comes to nitrous oxide, but we have never posted a “recipe” if you will for some rocket fun. After watching his video we  were kind of endeared by his excitement for being a scientist and creating a rocket to go off inside  his parents house. So on this very rare occasion and in the spirit of the fourth of July, we wanted to share it with you.  Remember DO AT YOUR OWN RISK! WEAR SAFETY GEAR AND BE  VERY VERY CAREFUL!

 

We’ll let him explain the process, because frankly it will be a lot more entertaining.

http://wickedhowtos.com/index.php/2009/06/28/how-to-build-a-rocket-engine/

 

Strawberry Shortcake

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Today’s recipe is a classic American desert favorite- strawberry shortcake with fresh whipped cream. This is an incredibly simple recipe and one that the entire family will love.  Strawberry fields are full ripe and juicy berries and you can turn this recipe into a fun family event by heading to your local u-pick farm to pick the bright red berries. A subtle vanilla cake will compliment the sweetness of the strawberries well and a generous dollop of tasty whip cream will finish the recipe off perfectly.

Strawberry Shortcake

  • 8 Shortcake biscuits
  • 1 pint Whipping Cream
  • 1 tsp. Vanilla (or more to taste)
  • 2 tbsp. Powdered Sugar (or more to taste)
  • 2 pounds of strawberries, quartered

Fill a one pint whip cream dispenser with the whipping cream and add vanilla and powdered sugar. Dispense a nitrous oxide charger into the dispenser and shake the dispenser. Refrigerate until ready to use. Purchase or make your favorite recipe of shortcake biscuits. Cut or break the biscuits in half and arrange on a plate or multiple plates. Generously scoop the strawberries over and around the shortcakes. Dispense whip cream over the strawberries and shortcakes and serve. Garnish each shortcake with a quarter of strawberry on the whip cream. Easy and delicious!

 

 

 

Blue Cheese Mousse

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Blue Cheese. This pungent, savory cheese conjures up strong feelings for most people. Some people love it and some strongly dislike the cheese.  Whatever your feelings, blue cheese is a great addition to your whip cream dispenser recipe book.

Blue cheese is believed to have been discovered by accident. Cheese was originally produced in caves, where mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in the cheese. When someone finally decided to try the cheese that others thought to have been ruined, they realized how exquisite the taste had become!

This recipe is for a savory blue cheese mouse made in the whipped cream dispenser, served on an endive leaf with a candied walnut and a drizzle of port wine reduction. This recipe is perfect for a dinner party appetizer or a snack!

Ingredients:

  • ¼ pound good-quality blue cheese
  • 1 pint Heavy Whipping Cream
  • 1 cup port wine
  • Spiced/Candied Walnut halves
  • 2 or 3 heads of Belgian Endive

Preparation:

  • Melt the blue cheese into the heavy cream in a small saucepan, whisking as it heats. Cool completely. Strain into a measuring cup, and chill in the refrigerator. Meanwhile, reduce the port wine to a syrupy glaze.
  • Pour the cream mixture into a whipping cream dispenser, shake, and dispense two carbon dioxide cartridges to create a “mousse”.
  • Squirt a little of the mousse decoratively on the bottom of an individual Endive Leaf. Drizzle with a tiny bit of the port wine reduction, and top with a walnut.
  • Serve.

Cilantro Foam

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If someone were to ask me what fresh tastes like, one of the first tastes that would come to mind would be the fresh, crisp, tang of cilantro.  Cilantro is a very fragrant herb and a necessary ingredient in many of our favorite summer dishes. A handful of fresh cilantro mixed with tomatoes and onions make a wonderful Pico de Gallo that would be a refreshing addition to a barbeque. Cilantro sprinkled atop a taco just seems to make the taco more fun and of courses delicious!  Playing off this idea, today we bring you a recipe for cilantro foam to top your favorite tacos. This is an absolutely delicious addition to a favorite dish and will sure to become a regular addition to your taco bar.

When creating foam, there are two important components to remember: flavor and texture.

Flavor is probably the most important as the whole point of foam is to add flavor without altering the dish. Since foam is used in small quantities, be sure to extract as much flavor as possible when creating the liquid base. In this recipe, the cilantro is boiled, steeped and pureed to get optimum flavor. Straining the liquid is vital to achieving the best texture. If any pits of cilantro are left in the liquid, it causes the gas bubbles to pop, flattening the foam. . But don’t let this recipe overwhelm you- this recipe is actually quite easy to make when taken step by step.

 

Cilantro Foam

Yield 4 cups

  • 1 cup water
  • ¾ cup chopped cilantro
  • 1 pkg gelatin powder
  • 1 Tbsp cold water

 

Process:

In a small saucepan, bring water to a boil. Add cilantro, cover and remove from heat. Let stand for 15 minutes, then purée in a blender or food processor. Strain through a fine sieve lined with cheesecloth, and set aside. Sprinkle gelatin powder into a large bowl, and slowly pour cold water over it. Let sit for 5 minutes. Pour warm cilantro water over gelatin mixture. Stir mixture together and pour into a whip cream dispenser and charge with one N2O charger. Refrigerate until ready to use.

Aerated Ranch Dressing

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It might just be me, but I think that you could put ranch dressing on almost anything and it will taste good. As a kid if my mom allowed me to have it on my salad, it was always enjoyable. In college, well I had it with everything from pizza and french fries to sandwiches. Now,  every time I think about ranch dressing, I think of an episode of MTV’s True Life a few years ago where they featured a girl who carries around a bottle of ranch dressing with her in her purse. Wow, that’s some serious love, but who am I to judge!  It’s no secret that ranch dressing is a favorite for a lot of people and who can blame them- a good ranch dressing is really good!

Maybe you’re  the die-hard ranch lover, or maybe you enjoy the occasional ranch dressing on your salad or you want to swap out mayonnaise on a sandwich for a little ranch.  There are many uses for it that can enhance the flavor. Here is a recipe for an aerated ranch dressing (which I prefer) that’s a little lighter without loosing the flavor.

This recipe was created for a 1/2-pint Cream Whipper; it can be left as is or doubled for use in the standard pint-size cream whipper. The dressing will hold up for over a week in the refrigerator in the whipper or about 20 minutes at room temperature once dispensed.

Ingredients

  • 3/4 cup low-fat buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon Worchestershire sauce
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar

Procedure

Whisk together all ingredients until well blended. Pour into dispenser, seal, charge with one N20 charger, shake well and serve.

Watermelon Gelee

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It isn’t truly summer until you’ve had some watermelon. On a hot summer day, nothing
is better than the taste of a juicy, delicious and sweet watermelon. I know it’s one of my favorite fruits.

Other than eating a slice of watermelon right off the rind, there are many ways to prepare a mouth-watering desert using watermelon. Our favorite is one using a whip cream dispenser.

Watermelon Gelee is a easy, light and refreshing desert that will become your favorite summertime treat. If you bring this dish to your neighborhood block party or workbarbeque, remember that presentation is key! Serving the gelee in the empty watermelon rind will make the difference between a delicious dish and a memorable dish!

Watermelon Gelee
half of a watermelon
1 lime
1 tablespoon superfine white sugar
3 grams gelatin powder

Proceedure:
Scoop out the fruit from the half of watermelon and blend the fruit with the juice of 1
lime, the gelatin powder and sugar, until completely liquefied. Strain through a fine
strainer, and pour into your whip cream dispenser. Screw on one nitrogen charger and
shake well. Store on its side in the fridge for 1 hour. Shake again before your serve.

Bouillon de Veau Délicieuse!

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Pardon my French( and je m’excuse if it’s wrong)!

The French have mastered the technique and end-product upon which almost every other aspect of French cuisine rests: stock. The French are masters at wringing every ounce of flavor out of an animal, right down to the bone. Many people are under the impression that stocks are difficult to make and they would be mostly right. They typically require 12-24 hours to make.  But how do we, as home cooks, use veal stock? Use this rich stock as a base for French Onion Soup. Use it in any vegetable or beef-based soup, chili, stew, etc. I like it best as a sauce drizzled over my favorite cut of meat.

Making your own veal stock for soup might seem like growing your own wheat to make bread, but the depth of flavor by using a homemade stock can’t be denied. Don’t think about substituting  veal for beef stock either, as a good friend has said “Beef stock is a sweaty truck driver on the final leg of a cross-country trip, in which he stopped only to sleep and not shower. Veal stock is like standing  under a gentle waterfall in the sunlight.”  Don’t make the mistake. There are many recipes for veal stock but here is a recipe for veal reduction that uses veal stock and your Whipped Cream Dispenser, its delicious.

Veal reduction
100 ml veal stock
50 g butter
1 tbsp flour

Procedure:
For the veal reduction: Melt butter, add flour and cook over high heat for a few minutes.  Whisk in veal stock and simmer for 10 minutes.

For the sauce:  Bring all ingredients, including the reduction, to a boil and strain into a 1 L whipped cream dispenser. Screw on two N20 cream chargers and shake vigorously after each one. You can serve this immediately warm or refrigerate.

Vanilla Yogurt Cream

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Ingredients for 1 pint dispenser 

2 cups vanilla yogurt
2 cups heavy cream
1 tbsp confectioners sugar
pinch vanilla beans, optional

Procedure:

Mix all ingredients until the sugar is completely dissolved and pour into a 1 pint whipped cream dispenser and screw on 2 whipped cream chargers and shake vigorously after each charge.  Chill for at least 30 minutes.  To serve, this versatile cream pairs well with any meal:  dollop on top of seasonal fresh fruit, oatmeal or pancakes for breakfast,  lamb shanks or lobster for dinner and chocolate or poached apples for dessert.

 

Note: You can substitute or add to the vanilla beans for any kind of additional flavoring, such as a touch of lemon or orange oil, based on your dish.

Red Thai Curry Foam

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Thanks to our friends over at iSi for this recipe, what a perfect spring treat! Don’t let the xanthan gum scare you out of making this recipe, pick some up on Amazon, Whole Foods or at your local health food store and give it a try!

Red Thai Curry

photo taken by iSi

Ingredients for 1 pint Whip Cream Dispenser
2 tablespoons red curry paste
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon lemongrass, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon gelatine powder
1 teaspoon xanthan gum
2 tablespoon lime juice
1 teaspoon lime zest

Procedure:
Combine the lemongrass, ginger and garlic in a pan and brown for about one minute on medium-high heat.  Add the red curry paste and cook for another minute until all the spices become very aromatic.  Add the chicken broth (you can also substitute with water or another stock depending on your chosen protein), coconut milk and lime juice.  Stir well to make sure the curry paste dissolves.  Let simmer for at least 10 minutes.

Add the gelatin powder and xanthan gum (which can be found at most health food stores or even Whole Foods) and stir constantly until combined.  Strain the sauce through the iSi funnel and let cool before pouring into a 1 pint whipped cream dispenser.  Screw on two N20 cream chargers and shake vigorously after each one.   Pair with your favorite protein and/or vegetables and garnish with lime zest.

Bangkok Daiquiri – Rapid Infusion

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Bangkok Daiquiri

A fairly straight-ahead daiquiri recipe, using rum infused with Thai basil, cilantro, and orange peel.  Though daiquiris are normally made with white rum we tried this recipe with the aged rum by Zacapa, different, but still great.

Ingredients: makes 2

150 ml rum
10 grams Thai basil
5 grams cilantro
10 grams orange peel (pith removed)
Cream whipper
N2O charger
1 oz simple syrup 1:1 (can be increased to 1 1/2 oz for a sweeter drink)
1 1/2 oz strained fresh lime juice
Pinch salt

Technique:

Add the rum, Thai basil, cilantro, and orange peel to the whipper and charge with N2O.  Swirl the whipper for 30 seconds, allow to rest for 30 seconds more, give it a final swirl and vent the N2O to atmosphere.  While venting, hold the whipper upright so the liquid stays inside. If possible, let rest another 30 seconds.  Open the whipper and strain the infused rum into a metal shaker. Add simple syrup, lime juice and salt and shake vigorously with plenty of ice for 12-15 seconds.  Strain into 2 coupes.  Drink.

Goat Cheese Foam

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Ingredients (8 to 10 servings)

– 8.8 oz soft goat cheese with herbs
– 4.4 oz sour cream
– 4.4 oz heavy cream
– 2 tbsp olive oil
– salt and pepper

Preparation

1 . Blend goat cheese, olive oil, sour cream and seasoning in a blender or food processor. When seasoning, keep in mind that the mix will expand 2 or 3 times so you should season 2 or 3 times
more than you would normally do.

2 . Strain mixture through a fine sieve

3. Add heavy cream and mix.

4. Pour the mixture into a whipped cream dispenser, screw one N20 cream charger (2 chargers if using 1L dispenser) and shake vigorously.

5. Refrigerate for a minimum of 1 hour and it’s ready to serve!

This recipe goes great with baguettes, salad or with a meat like prosciutto!

 

Foamed Scrambled Eggs

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This egg foam is something like a whipped mayonnaise, but very light, and goes great with steak and fries. Try it out!

Foamed Scrambled Eggs

Measure out into a bowl:

4 large (240g) eggs

5 tablespoons (75g) heavy cream

1/2 teaspoon (2g) salt
1/2 teaspoon (2g) sriracha sauce
Using an immersion blender, thoroughly purée the ingredients. Strain into a whipper and screw lid on, but do not pressurize yet. Place whipper in a water bath ( pot of boiling water) at 158°F / 70°C and cook until the mixture is partially curdled, around 60 to 90 minutes. Remove from bath, check that eggs are just partially set, and pressurize.  Try using a iSi strainer, its a lot easier  to fit into the canister when pouring.

Carbonated Cherries

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Carbonated Cherries
Makes about 1 cup

1 (10-oz) jar maraschino cherries
1 Pint whipped cream dispenser
2 C02 soda chargers

Drain cherries and discard juice. With a paring knife, slit each cherry from the bottom to butterfly them. Place cherries in whipped cream dispenser. Charge with two C02 soda chargers, give it a light shake and then let sit refrigerated overnight. When you are ready to serve cherries, release the CO2 by squeezing the handle. It is very important that all the gas is released! Then unscrew the top and remove cherries to a container with a tight-fitting lid. Cherries will stay fizzy for about 15 to 25 minutes. Yum!

Rapid Infusion Using a Whipped Cream Dispenser

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High Pressure Rapid Infusion 

A new technique that has recently starting gaining a little more popularity, with many chefs and bartenders  is rapid infusion. Not only is it simple and inexpensive but it is also fast. Using this technique with a whipped cream dispenser captures the fresh raw compounds of solid ingredients and it doesn’t require any heat.  Using what we traditionally called a Whipped Cream Dispenser, isn’t just for whipped cream anymore! The basic process is pretty simple, for example, if you are infusing a cocktail, maybe vodka for instance, or maybe you just want to make your own syrup. Start with whatever liquid you choose inside the dispenser, next you’ll add your ingredients, the ingredients is totally up to you( maybe mint, rosemary, jalapenos..) Charge it with a N2O charger, wait about a minute and give it a good swirl, then vent the gas out of the whipper,  holding

the whipper in the upright position and strain the infused liquid.

With most infusion techniques, the time of infusion depends on the ingredients and the results you are looking for, but usually we recommend one minute as a good place to start. But play around with times, to find your desired result.  Always use warm or room temperature foods and liquids for the most flavor, as cold ingredients will result in a less flavorful, weaker infusion.

Tips for Success

  • Vent Quickly – A rapid release of gas forces the gas to penetrate more quickly. Be sure to capture any liquid that escapes by cupping the nozzle while holding the whipper in the upright position.
  • Precision and Control –  Brands like Ultra Purewhip, SFG and ISI cream chargers contain 8 grams of pure N2O gas, delivering consistent infusions every time.
  • Compact and Economical – Vacuum packers used to create rapid infusions can set you back up to $1,000 and take up a lot of kitchen space. We sell whipped cream dispensers any where from $29 to $115,, they are  affordable and compact enough for any kitchen or bar.
A whipped cream dispenser can be used to create infusions for savory, pastry, and mixology. The technique is universal.


Savory – You can infuse olive oils or vinaigrette’s with herbs that are good for dipping, marinating, salad dressing and cooking.We have heard also from some customers that they put  chicken or beef into their dispenser and put their favorite ingredients and use the rapid infusion technique with this as well, it works, and its fast!
Pastry -Infusing water or milk with flowers, herbs,spices, fruit or vegetables to create bold flavors. Infusing milk products and creating icecream, is a real favorite. (Bacon ice cream anyone?)

Mixology – Mixologists have found using a whipper an essential tool now in every successful bar, making truly unique drinks and flavors.  Start by making a simple syrup recipe with water and sugar, then add your ingredients among other thing…

 

From the busy executive chef downtown to any person interested in experimenting with great flavors  anyone can be trained to use these whippers, and make their own rapid infusions, making their own unique mixtures and flavors.  If you have a infusion you’d like to share with us, we’d love to hear it!

Alcohol Infused Whipped Cream Recipes

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Making homemade Alcohol infused whipped cream is easy, fun and simple!  Start with a basic whipped cream recipe and then add your  favorite liqueur! If you have a 1/2 pint dispenser just cut recipe in half.

Basic Whipped Cream

Ingredients

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar.

Now, let’s add some alcohol!

To flavor your whipped cream with your favorite liqueur, add 1-½ tablespoons to the mixture before adding a N20 cartridge. Try any of the following:

  • Grand Marnier
  • Frangelico
  • Bailey’s Irish Cream
  • Chambord
  • Kahlua
  • Amaretto
  • Godiva Chocolate
  • Godiva White Chocolate
Mix ingredients into dispenser and add 1 N20 charger and shake it well.
Here is one of my favorite recipes:

Chocolate-Coffee Cognac Whipped Cream

Ingredients

1 pint regular whipping cream
5 tablespoons dark cocoa
1 teaspoon instant coffee
1 shot cognac
¼ cup powdered sugar

Directions

  1. Mix all ingredients well and pour into canister.
  2. Insert a N2O charger, shake vigorously for 10 seconds, chill in refrigerator for 30 minutes and dispense as necessary.