Cleaning Instructions

Cleaning and storage of the empty Whip-eez Professional Soda Siphon and whip cream dispensers.

1. Before opening, allow remaining pressure to escape by pressing the lever. Unscrew the head and remove the gasket with the tube. Do not take apart tube and gasket, you can clean them as one part.
2. Thoroughly clean each individual component with a mild detergent.
3. Allow the parts to dry and store head and bottle separately.
4. Do not clean bottle, head and parts of any type of Whip-eez Professional Soda Siphon or whip cream dispenser in the dishwasher!
5. Do not clean any component of the Whip-eez Professional Soda Siphon or whip cream dispenser in boiling water!

Strawberry Shortcake

- 8 Shortcake biscuits
- 1 cup Heavy cream
- 1tsp. Vanilla
- 2 one pound packages frozen Strawberry 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.

Pumpkin cake

- 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 3 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.

Pudding mousse

Prepare 1 package of pudding powder according to the instructions. Pour 1 pint of the warm (approx. 104 F/40 C) liquid pudding into the Whip-eez Cream Whipper and whip up according to the operating instructions. Then cool down Whip-eez Cream Whipper to about 80 F/28 C and dispense into glasses. Put glasses again into the refrigerator to further cool the pudding. You may also put the glasses into the freezer, but don’t leave them in too long, so you get the soft texture of a parfait. Serve with fruit.

Chocolate Mousse

An all time favorite!

-1 ½ cups/ 350ml heavy cream
- ½ cup + 1 Tbs./ 120 ml chocolate syrup

Mix all ingredients well, fill into the Whip-eez Cream Whipper and whip up according to the operating instructions. For best results, serve immediately after dispensing and decorating. However, this dessert can of course be prepared ahead of time if the Whip-eez Cream Whipper is being kept in the refrigerator.

Cherry Mousse

-4 fl oz. cherry juice
-2 tbs. powered sugar
-1 tsp. cinnamon
-4 tbs. red wine
1 cup Heavy Cream

Bring all the ingredients, expect the cream and allow to cool. Fill with the cream into the Whip-eez Cream Whipper. Process according to instructions. You can garnish with fruit bits.

Cold Capuccino

A cool refreshment on a hot summer day!

-6oz. freeze dried cappuccino
-5 fl oz. milk
-7 fl oz. heavy cream
-2 tsp. prune liqueur
½ tps. Liquid sweetener

Place all ingredients in Whip-eez Cream Whipper. Process according to instructions. You can garnish as required.

Vanilla Yogurt Crème

-½ Vanilla yogurt
-1/2 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.