White Chocolate Mocha Mousse

White Chocolate Mocha Mousse

Ingredients for a 1 pint whip cream dispenser:
150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
3 tablespoons coarsely ground coffee beans
Creme de Cacao to taste

Mix coffee with half the cream and refrigerate for at least six hours or overnight. In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling. Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve. Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours. Screw on one iSi cream charger and shake vigorously before serving.

ISI “Fill It” Accessory

ISI just came out with an accessories called “Fill It” – This is a really neat tool! One of it’s main purposes is to fill pastries, baked goods etc.. with whipped cream, but you can do so much more with this tool – seasoning meat, fish, vegetables etc.. It is all stainless steel and dishwasher safe. ISI specify’s that it is only to be used with there thermo or gourmet whips. But this tool fits onto any isi dispenser as long as it has a head valve.  In fact it also works with Mosa dispenser and I tried it on an old Liss dispenser and it also worked. So chances are it might work on any dispenser you might have.

. . .

There are two attachments injectors , the smaller one is 3mm and the large at 5mm. You want to screw them on directly to the head valve where you would normally put the tip.


It also comes with a plastic tube to put over the injector, that fits on there firmly for a wider spread. This is a great little tool is a definite must with any whipped cream dispenser. This will allow you to expand your uses of you whipped cream dispenser by infusing not only whipped cream and frosting but also liquid and seasonings into anything. It can also be used to decorate tops of cakes, donuts etc… To purchase one of these you can do so HERE

Valentine’s Day

Valentine’s day is right around the corner  with the sweetest things on our mind (are partners of course)what’s better then the most delicate of desserts  – whipped cream! Not just for dessert anymore! Let your imagination run wild with your special mate! And fancy them with your homemade  whipped cream recipe and surprise them with your talent and effort, and exquisite taste! And if you don’t have a partner to spend Valentines day with, the hell with it, more reason to indulge!! Check out some of these recipes for cocktails and whipped cream!


Ingredients for 1 pint Whip Cream Maker
1/4 cup water
1/4 cup sugar
1 tablespoon fresh lime juice
1 cup cranberry juice
A few sprigs of fresh rosemary

In a saucepan, bring water to a light simmer before adding the sugar. Stir well until the sugar is dissolved. Add the lime juice and a rosemary sprig to infuse the sugar water. Let simmer for one minute and take off heat to cool. Refrigerate until needed. When cool, combine with cranberry juice to taste and pour into a 1 pint whip cream maker. Screw on an C02 charger and shake vigorously.

To serve:
Dispense the drink into a glass with ice and garnish with a rosemary sprig. Serve immediately.


White Wine Spritzer
2 cups very cold white wine
2 tablespoons brandy (optional)

Place all ingredients in Soda Siphon. Assemble according to directions. Cover tightly and shake well. Discharge cartridge and shake again. Fill 8 wine glasses with ice. Dispense Mimosa. Makes 8- 4-ounce servings.


Chocolate Flavored Whipped Cream

1 cup Regular Whipping Cream
3 tablespoons powdered sugar
2 tablespoons rich chocolate milk powder (Nestles or Hershey’s are both fine)


Strawberry Whipped Cream

1 cup Regular Whipping Cream

3 tablespoons powdered sugar

1/2 lightly sweetened strawberry puree

Bell Pepper Dip

Ingredients for a 1 pint  whip cream dispenser:

(If you have a half pint, cut the recipe in half)

1 red bell pepper, 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 bell 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…

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.

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.)

  • Infusing Flavors into Liquor

    When talking about whipped cream dispensers  the first thing that comes into mind usually isn’t liquor, but now it can be! Check out this fantastic article by cookingissues.com, infusing flavors into liquor using a whipped cream dispenser.  The technique is so easy, and after tasting I can confirm – Good! You can use herbs, fruits, spices and even cacao nibs! (we sell those) chocolate infused liquor was fabulous, you can purchase them from International-Organics.com.  It’s fun and it’s easy, start experimenting! Take a look at the article here:

    Infusion Profusion


    Vodka Infused Whipped Cream

    Check out this recipe for vodka infused whip cream. Infusing liquor into whip cream is not a new concept, but with whipped lighting and Cream (companies that market alcohol infused whipped cream in aerosol cans) gaining some traction, it has become discussed a lot more. With a whipped cream dispenser your options for infusing liquor into whipped cream are endless. This is one of our favorite recipes using vodka.

    (for 1 pint whip cream maker, for half pint dispenser cut recipe in half)

    2 cups of regular whipping cream

    2 tbsps powdered sugar

    2 tbsps vanilla vodka (ABSOLUT vanilla pref.)


    Place ingredients inside whip cream canister, shake whip cream canister to mix ingredients. Dispense one whipped cream charger inside the canister and shake again and you are ready to enjoy some delicious whipped cream.  This recipe is great with almost anything, coffee, cocktails, desserts etc..


    Check out this video on how to make Vodka Infused Whipped cream, and any other liquor infused whipped cream



    Going Beyond Whipped Cream

    Many people don’t realize this but whipped cream dispensers can make a lot more then whipped cream. Espumas, soups, foams and yogurt to mention a few. The whipped cream dispensers  will expand your baking and cooking on a whole new level, so lets get experimenting!

    Check out some of these recipes.

    Tip* Some of these recipes call for a ISI Gourmet or ISI Thermo Whip dispenser, as they allow you to make hot foods. If you do not have either of these dispensers  you can puchase a silicone gasket which will fit in all ISI dispensers. This gasket will allow you to make hot food items, in any ISI dispenser. You can purchase that here:


    Yogurt Variations

    This recipe can be prepared in the 1 L iSi dispensers. Please cut the quantities in half for 0.5 L iSi dispensers.

    • 3/4 cups cream
    • 3/4 cups of  yogurt
    • 5 tbsp. syrup (strawberry, raspberry or blueberry syrup. Please make sure that the syrup does not contain any kernels or fruit pulp!)

    Preparation: Pour all ingredients into the dispenser. Screw on 1 N20 charger and shake vigorously. The quantity of syrup can be reduced or increased to taste.

    Tip: fruit purée can also be used instead of syrup (without kernels, sweeten to taste).

    Pineapple Espuma

    This recipe can be prepared in the 0.5 L iSi Gourmet Whip.

    • 0.5 L pineapple juice (100% natural)
    • 2 sheets of gelatin
    • sugar to taste

    Preparation: Mix pineapple juice with sugar (to taste) and stir until sugar is completely dissolved. Then strain through a fine sieve. Heat the soaked and pressed out gelatin in some pineapple juice (60° C), add to the rest of the mixture and stir in. Let it cool off, pour it into the 0.5 L iSi Gourmet Whip. Screw on 1 iSi cream charger and shake vigorously. Cool for several hours in the refrigerator.

    Serving suggestion: Use with various desserts or with exotic entrées.

    Avocado Hollandaise

    • 2 shallots, peeled and sliced
    • 2 cups white wine
    • ½ cup champagne vinegar
    • 3 avocados
    • ¼ cup grapeseed oil
    • ¼ cup meyer lemon extra virgin olive oil
    • 1 teaspoon sea salt
    • 1 teaspoon Tabasco
    • ¼ cup water


    1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
    2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and Tabasco depending on the size of the avocados.
    3. Place the mixture into an ISI whip cream dispenser and apply two charges of CO2. Allow to rest for 30 minutes and then turn the canister over and carefully press the button allowing the hollandaise to emerge.

    Salmon Mousse

    This recipe can be prepared with the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS.

    • 2/3 cups  smoked salmon
    • 3/4 cups cream
    • 3/4 cups  fish stock
    • 1 tbsp Pernod or white wine
    • salt, pepper

    Preparation: Purée the fish stock and the finely cut smoked salmon in a blender (food processor) and strain through a fine sieve, then add the cream. Season with Pernod or white wine and the spices and pour into the 0.5 L iSi Gourmet or Thermo Whip dispenser.  Dispense 1 N20 cartridge and shake vigorously. Cool for at least 30 minutes.

    Serving suggestion: Arrange on appetizer spoons with garnish.

    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!