Click the photo for recipe!
– 8 Shortcake biscuits
– 1 cup Heavy cream
– 1 tsp. Vanilla
– 2 one pound packages frozen Strawberries in syrup
Drain the strawberries and measure out ½ cup of syrup. Place the cream, syrup and vanilla in a Whip-eez Cream Whipper. Process according to instructions. Split the biscuits, dispense some cream onto each bottom half, top with some berries, place the biscuit top back on the cream. Crown each one with another swirl of cream and a couple of berries.
– 1 lb fresh basil
– 1 cup heavy cream
– 4 tsp gelatin powder
salt & pepper to taste
Blanch basil in boiling water for 3-4 minutes then shock in an ice bath. Remove basil from ice bath and squeeze out excess water. Puree basil in blender (it may be necessary to add 2-3 oz water in order to puree). Strain this product through a chinois. It should yeild about one cup.
Dissolve gelatin in cold water (about 5 minutes). Steep heavy cream until tepid. Add gelatin and basil mixture to cream and stir well. Strain mixture through a chinois. Fill a ½ liter size Whip-eez dispenser with basil mixture. Secure the top and charge with two N2o chargers. Shake and refrigerate for 2-4 hours before using. Yeilds two cups of foam.
Use as garnish on Stockpot Soups such as Tomato Bisque.
Quickest dessert in the world!
– 2 egg yolks
– 2/3 cup heavy cream
– 2 tbsp mascarpone
– 3 tbsp powdered sugar
– 1 tsp Amaretto
Pour egg yolks, cream, mascarpone, powdered sugar and Amaretto into the Whip-eez dispenser. Close it, shake it and load the charger. Shake again 5-6 times. Sprinkle lady fingers with coffee and lay them on a serving dish. Add the cream mixture as a layer on top. Keep adding layers of cream and lady fingers. Dust with powdered cocoa.
– 1 can (16 oz./ 450g) pumpkins
– 12 oz. / 350 g milk powder
– 4 tsp. / 20 g pumpkin pie spice
– 3 eggs
– 1 cup / 250 g powered sugar or appropriate amount of artificial sweetener.
– 1 package (18 oz. / 500g) yellow cake mix or cookie crumbs
– ¾ cup / 200 g butter
– 1 cup chopped walnuts
The above quantities will result in almost 1 quart / 1 liter of mixture, so you can fill your 1 pint Whip-eez whipper more than once! If needed, cook pumpkins, then blend and mix well with milk powder, then stir in the spices, eggs and powder sugar and pour mixture into Whip-eez cream whipper and whip up according to the operating instructions. Dispense the mixture to a well greased baking dish ( consider, that the Whip-eez cream whipper will yield 4 times the volume you filled it with). Sprinkle with cake mix, dry cookie crumbs or biscuits, walnuts and spread butter. Bake at 350F / 180C for 1 hour. Serve with ice cream or whipped cream.
A temptation that is never satisfied!
– 4 fl oz. cherry juice
– 2 tbs. powdered sugar
– 1 tsp. cinnamon
– 4 tbs. red wine
– 1 cup Heavy Cream
In a small saucepan combine all the ingredients, except the cream. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and allow to cool. Fill the cooled mixture with the cream into the Whip-eez Cream Whipper. Process according to instructions. You can garnish with fruit bits.
Vanilla Yogurt Crème
How light and delicious can it get?!
– ½ cup Vanilla yogurt
– ½ cup heavy cream
– 1 tbs. powdered sugar
Place all ingredients in Whip-eez Cream Whipper. Process according to instructions. Serve immediately for best results. However, this dessert can be made ahead and time and held into the refrigerator. This recipe can be doubled.
Whip-eez Soda Siphon Recipes
Whip-eez Brooklyn Egg Cream
– 2 cups of milk
– ¼ cup of chocolate syrup
– ½ cup of carbonated water from Soda Siphon
Pour milk into 12 oz glass and fill with carbonated water
Pour chocolate syrup and stir quickly
Whip-eez Italian Soda
– 1 oz. of flavored syrup
– 8 oz. of carbonated water from the Whip-eez Soda Siphon
Top with whipped cream from Whip-eez Whip Cream Dispenser if you’d like.
To make Italian Cream Soda float 1oz. of Half & Half on top before adding whip cream.
Whip-eez Ice Cream Soda
– 3 Tbsp. any flavoring
– 2 scoops of ice cream
Carbonated water from Whip-eez Soda Siphon
Whipped Cream from Whip-eez Whip Cream Dispenser
Pour syrup into 12 oz. glass. Add ice cream. Fill with carbonated water from the Whip-eez Soda Siphon and stir to blend syrup and water. Top with fresh whipped cream from a Whip-eez Whipped Cream Dispenser