Go on. Get creative.

The Whip-It! cream dispenser and soda siphon expands your options to create new exciting flavors from flavored whipped creams to savory foams to delicious infused cocktails!
Check out the recipes below to get you started.

Lemon Snow Pudding with Basil Custard   

Lemon Snow Pudding with Basil Custard image

CREAM DISPENSER



Prep. Time: 30 min. (For 5-6 Servings)

Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling-hot water
  • 3/4 cup sugar
  • 1 tablespoon grated lemon zest
  • 1/3 cup fresh lemon juice
  • 3 large egg whites at room temperature 30 minutes
  • 2 cups whole milk
  • 1/3 cup sugar
  • 1 cup packed basil leaves
  • 3 large egg yolks

Method:

1. Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened for 45 minutes.

2. Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat egg whites until they hold soft peaks.

3. Add egg whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes. Transfer to a large serving bowl and chill until set, about 3 hours.

4. Next make the custard while the snow pudding sets. Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.

5. Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, discard basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly and registers 170°F on an instant-read thermometer and set aside.

6. Place N2O cartridge in the holder with the small end visible. Pour the custard liquid into the dispenser. Put the dispenser in the fridge to cool it for 1 hour to allow the custard to set.

7. Shake the dispenser 3-6 times. Spoon snow pudding into bowls and top with custard sauce dispensed into each bowl as needed.

Homemade Lemonade Spritzer

Homemade Lemonade Spritzer image

SODA SIPHON



Prep. Time: 25 min. (For 5-6 Servings)

Ingredients

  • 2 cups sugar
  • 1 cup hot water
  • 2 cups fresh lemon juice
  • 1 gallon cold water

Method:

1. In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed.

2. Remove the Soda Siphon from the box including the charger holder. Fill with cold water. Screw on CO2 soda charger and shake vigorously. To ensure the water is really fizzy, refrigerate for 1-2 hours.

3. To serve, fill a glass with lemonade and top with a splash of soda water from the Soda Siphon.

Scallops with Mango on Curry Foam

Scallops with Mango on Curry Foam image

CREAM DISPENSER



Prep. Time: 35 min. (For 2 servings)

Ingredients

  • 1 medium mango
  • 1 inch piece fresh ginger
  • 2 1/2 tablespoons lime juice
  • 1 teaspoon curry powder
  • 1 1/2 tablespoons olive oil, divided
  • 3/4 pound scallops
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon red pepper flakes

Method:

1. Peel and seed mango. Scrape skin from ginger with the edge of a spoon. Chop ginger in a food processor. Add half of the mango, lime juice and curry powder. Process until smooth. Add 1/4 cup water and 1/2 tablespoon olive oil and process again. Set aside. Dice the other half of the mango in small chunks and set aside.

2. Heat 1/2 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the scallops and sear 2 minutes. Turn and sear 2 more minutes or until cooked to the desired doneness. Sprinkle with salt and pepper to taste.

3. Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.

4. Pour the curry puree mixture into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place N2O cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling.

5. Shake the dispenser 3-6 times. Turn the dispenser upside down. To assemble the dish, dispense the curry foam by pressing on the lever as needed into two serving bowls and divide the scallops into both bowls. Top with the chopped mango and a shake of red pepper flakes. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.

Peach-Apricot Lemonade

Peach-Apricot Lemonade image

SODA SIPHON



Prep. Time: 15 min. (For 3 servings)

Ingredients

  • 15 ml Apricot Syrup
  • 15 ml Peach Syrup
  • 40 ml Lemonade

Method:

1. Combine ingredients in a pitcher and stir.

2. Remove the dispenser from the box including the charger holder. Fill the Soda Siphon with cold water. Screw on CO2 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

3. To serve, fill a glass with Peach-Apricot Lemonade and top the non-alcoholic cocktail with soda water from the Soda Siphon.

Frisian Cream Cake

Frisian Cream Cake image

CREAM DISPENSER



Prep. Time: 50 min. (For 3 servings)

Ingredients

  • 2 boxes puff pastry
  • 1/2 pound short crust pastry
  • 1 Jar Plum Jam
  • 1 cup heavy whipped cream, cold
  • 2 tablespoons confectioners sugar
  • 3/4 teaspoon pure vanilla extract

Method:

1. Preheat oven to 400F. Cut out three circles from baking paper using free hand. Roll out the short crust pastry and cut to the size of the circles. Prick them lightly with fork and place on a lightly greased or baking paper covered baking sheet. Place short crust pastry circle in center and bake until golden brown, for about 12-15 minutes.

2. Cut out six same size circles from the puff pastry, place on baking paper. Prick with fork. When the shortcrust pastry has cooked, remove and place the three puff pastry circles in oven and bake until risen and golden brown about 10-13 minutes. Remove from oven and allow the pastry bases to cool completely.

3. Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.

4. Pour in one pint of well-chilled heavy whipping cream in a pint dispenser. Do not exceed recommended amount. Add powdered sugar and vanilla. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place N2O cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released.

5. Shake the dispenser 3-6 times. To assemble, spread one third of the plum jam on the shortcrust base, and one third on each of two puff pastry circles. Top the plum filling on the discs equally with whipped cream by dispensing cream as needed by pressing on the lever. Layer the two cream and plum covered puff pastry shells in layers on the shortcrust base. Finish with the third puff pastry shell and sprinkle this with confectioner's sugar to decorate.

Tomato Soup with Basil Foam

Tomato Soup with Basil Foam image

CREAM DISPENSER



Prep. Time: 45 min. (For 5 - 6 servings)

Ingredients

  • 1 pound fresh basil
  • 1 cup heavy cream, or more
  • 4 teaspoons gelatin powder
  • 3 tablespoons olive oil
  • 2 red onions, chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups good-quality chicken stock
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Method:

1. 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 be about 1 cup. Bloom gelatin in cold water until soft, about 5 minutes. Steep heavy cream until tepid. Add gelatin and basil mixture to cream and stir well. If you want the mixture to be a whiter color, add more cream. Strain mixture through a chinois and set aside.

2. Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

3. Stir in the tomatoes and chicken stock. Season generously with kosher salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes.

4. Purée mixture using an immersion blender or a blender, then pour into serving bowls or mugs.

5. Unscrew the top off the dispenser, then screw on the tip of your choice while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket is firmly in place on the underside of the head.

6. Pour the basil cream liquid mixture it into the siphon of the dispenser. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place N2O cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released.

7. Shake the dispenser 1 time to create the thin foam like consistency. Dispense the basil foam over the soup bowls or mugs.