| Recipes for the Whip-eez Whipped Cream Dispenser & Soda Siphon | |
| Strawberry Shortcake - 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.
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| 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 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. |  |
| 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 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. |  |
| Cold Cappuccino A cool refreshment on a hot summer day! - 6 oz. 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 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. |  |
| Basil Foam - 1 lb fresh basil
- 1 cup heavy cream
- 4 tsp gelatin powder
salt & pepper to taste Preparation: 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. |  |
| Tiramisu Quickest dessert in the world! - 2 egg yolks
- 2/3 cup heavy cream
- 2 tbsp mascarpone
- 3 tbsp powdered sugar
- 1 tsp Amaretto
lady fingers
powdered coffee
powdered cocoa Preparation: 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. |  |
| 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 choc 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 |  |
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