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.

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.

Vanilla Bean and Chocolate Custard

Vanilla Bean and Chocolate Custard image

CREAM DISPENSER



Prep. Time: 30 min. (For 3-4 Servings)

Ingredients

  • 6 tablespoons cold water
  • 4 1/2 teaspoons unflavoured gelatin
  • 2 cups whipping cream
  • 2 cups half-and-half
  • 1 cup sugar
  • pinch of salt
  • 1/2 vanilla bean, seeded and scraped
  • 1 3/4 cups whipping cream
  • 1 1/4 teaspoons unflavoured gelatin
  • 2 tablespoons sugar
  • pinch of salt
  • 2 oz quality dark chocolate, finely chopped
  • 1 pint heavy cream
  • 2 tablespoons confectioners sugar

Method:

1. Vanilla bean custard layer: Pour cold water into a small bowl and sprinkle with the gelatin. In a medium saucepan, heat the whipping cream, half-and-half, sugar, and salt over medium heat until the sugar has completely dissolved and mixture comes to a boil, about 5 minutes. Remove saucepan from the heat and pour mixture through a fine strainer into a 4-cup measuring cup with spout. Stir in vanilla bean seeds, followed by the gelatin mixture, and stir until the gelatin has completely dissolved. Divide among 8 individual serving glasses, custard cups or ramekins and bring to room temperature. Place on a flat surface in refrigerator for at least 5 hours, or overnight.

2. Chocolate custard layer: Once the vanilla custard layer has set, make the chocolate layer. Pour 1/4 cup (60 ml) of the whipping cream into a small heatproof bowl and sprinkle the gelatin over it. Let sit for 10 minutes. Place the bowl into a larger bowl with hot water and stir mixture until gelatin has completely dissolved. In a medium saucepan over medium heat, bring the remaining cream, sugar and salt just to a boil and remove promptly from heat. Whisk in the chocolate until completely incorporated and smooth. Add the gelatin mixture and stir until well combined. Pour mixture through a fine strainer into a 4-cup measuring cup with spout and let sit until it reaches room temperature, stirring occasionally. Divide among the well-chilled/set vanilla Bean custard layered cups, cover loosely and let chill in refrigerator for another 5 hours or overnight. Chilled custard will keep well for 2 days.

3. 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.

4. Pour in one pint of well-chilled heavy whipping cream in a pint dispenser. Do not exceed recommended amount. Add powdered sugar. 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. Dispense whipped cream onto custards.

Salmon Escalope with Champagne Nage

Salmon Escalope with Champagne Nage image

CREAM DISPENSER



Prep. Time: 45 min. (For 6 Servings)

Ingredients

  • 1/4 ounce unsalted butter
  • 1 small shallot, finely chopped
  • 4 fluid ounces champagne, plus additional 1 tbsp
  • 1 pint fish stock
  • 1/2 teaspoon sugar
  • 4 fluid ounces heavy cream
  • 1 1/2 pounds salmon
  • 2 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 1 tablespoon chopped fresh thyme

Method:

1. Sauce: Melt 1/4 ounce of the butter in a saucepan, add the shallot and cook, without browning just until softened. Add 4 fluid ounces of champagne and boil for 2 minutes, then add the stock and sugar.

2. Boil the sauce until it is reduced by three-quarters. Add half the cream, bring to boil again and reduce until the sauce is thick enough to coat the back of the spoon. Place mixture aside to cool.

3. Salmon escalopes: Remove any bones from the fillet with tweezers or by trapping them between the point of a small, sharp knife and your thumb. Then, with a large filleting knife or carving knife, cut the salmon into 12 slices about 1/4 inch thick, holding the knife at a 45-degree angle to the fillet and cutting at a slant down towards the skin. This will give you wider slices.

4. Brush each escalope with a little of the oil, season lightly with salt then put them on a lightly oiled baking tray. Preheat the oven to broil. Place the salmon in the oven to cook to desired doneness, about 7-10 minutes for medium.

5. Sauce: Whisk the remaining cream with the 1 tablespoon of champagne and 2 teaspoons of the chopped thyme.

6. 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.

7. Pour the champagne foam 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.

8. Shake the dispenser 3-6 times. To assemble the dish plate, place salmon in a shallow bowl or bowl. Dispense the champagne foam as needed by pressing on the lever and pouring it around the salmon. Sprinkle the remaining thyme around the fish before serving.

Oyster Sabayon

Oyster Sabayon image

CREAM DISPENSER



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

Ingredients

  • one dozen oysters
  • 1/4 cup dry white wine
  • 2 egg yolks
  • 1 shallot, minced
  • freshly ground black pepper

Method:

1. Shuck the oysters. Place the meat in a strainer or colander over a bowl to catch the liquid. Discard the shells.

2. Strain the oyster liquid into a small saucepan and add the wine. Bring to a simmer and cook until reduced by about half. Turn oven broiler on and place oysters in an ovenproof broiler dish. Sprinkle each oyster with a little minced shallot and black pepper.

3. Sabayon: In a double boiler or a metal bowl placed over a saucepan, whisk the egg yolks over barely simmering water. Slowly drizzle in the wine-oyster reduction, and continue whisking until the sauce thickens and lightens in both color and texture. This can take up to 10 minutes. Spoon half of the sabayon over the oysters in their shells and broil until the sauce begins to brown on top and the oysters are heated through, about 5 minutes.

4. 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.

5. Pour the remaining sabayon 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.

6. Shake the dispenser 3-6 times. Plate 5-6 oysters in each serving bowl and dispense the sabayon foam as needed over the platted oysters.

Char in Potato Cream with Beetroot Foam

Char in Potato Cream with Beetroot Foam image

CREAM DISPENSER



Prep. Time: 50 min. (For 4 Servings)

Ingredients

  • 1 1/2 sticks butter, softened
  • 5 pounds Russet or Yukon gold potatoes
  • One 8-ounce package cream cheese, softened
  • 1 cup heavy cream
  • 2 - 3 cups milk
  • 1 tablespoon salt
  • 2 teaspoon black pepper
  • 4 (6 oz) arctic char fillets, skin on
  • 2 yellow carrots, halved, cleaned well and skins left on
  • 3/4 cup pure beetroot juice
  • 1 teaspoon soy lecithin

Method:

1. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

2. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Place in a food processor and add 1 1/2 sticks butter, the cream cheese, heavy cream, milk, kosher salt and pepper to taste. Pulse until the potato cream is thin and mixed well. Set aside.

3. Preheat oven to 350°F. Place fish and 4 carrot halves in an even layer in a baking dish. Season fish and carrots with salt and black pepper, cover baking dish with parchment paper-lined aluminum foil, and transfer to oven. Cook until fish and carrots until cooked through, about 10-15 minutes depending on the thickness of your fillets.

4. 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.

5. Combine the beetroot juice and soy lecithin together in a bowl and mix well. Pour the foam liquid mixture 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.

6. Shake the dispenser 3-6 times. To plate this dish, spoon the potato foam in a shallow bowl and top with one piece of char (skin side up). Garnish the fish with one piece of carrot and if desired, a few fresh green peas. Dispense beetroot foam onto fish as needed.

Pavlova Topped with Whipped Cream and Raspberries

Pavlova Topped with Whipped Cream and Raspberries image

CREAM DISPENSER



Prep. Time: 50 min. (For 6-8 Servings)

Ingredients

  • 4 large egg whites, room temperature
  • pinch of salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 2 teaspoon cornstarch
  • 1 teaspoon distilled white vinegar
  • 1 cup heavy whipped cream, cold
  • 2 tablespoons confectioners sugar
  • 3/4 teaspoon pure vanilla extract
  • 1 1/2 cups fresh raspberries, for garnish

Method:

1. Preheat the oven to 275°F. Draw a 9-inch circle on parchment paper (using a large plate or the bottom of a tart pan). Place parchment paper on a large baking sheet--pencil side facing down.

2. Meringue: Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment. Whisk over low speed for 1-2 minutes, or until egg whites are foamy. Increase speed to high and continue to whisk for an additional 1-2 minutes. Slowly start sprinkling in the granulated sugar, one tablespoon at a time, while continue to whisk until meringue reaches a stiff peak.

3. Add the vanilla bean paste, cornstarch, and vinegar, and whisk at high speed to combine. Scrape the bottom of a bowl with a spatula to ensure all the ingredients are incorporated. Transfer the meringue to the center of the circle on the parchment paper. Using a small offset spatula, smooth it into a disk using the edges of the circle as a guide. Go back to the disk with an offset spatula and build up the sides of the meringue slightly. This will help contain the whipped cream, curd, and fresh raspberries when you assemble the dessert.

4. Bake the meringue at 275°F for roughly 1 hour. Turn off heat, use a wooden spoon to prop open the oven door slightly, and allow the meringue to completely cool in the oven (roughly 1 hour). It will be crisp and slightly cracked on the outside, but slightly soft on the inside.

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 in one pint of well-chilled heavy whipping cream in a pint dispenser. 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.

7. Shake the dispenser 3-6 times. To assemble, spread the top of the meringue with the whipped cream. Top with fresh raspberries and a generous sifting of confectioners' sugar on top of the fresh raspberries. Serve in large scoops.

Zabaglione with Raspberries

Zabaglione with Raspberries image

CREAM DISPENSER



Prep. Time: 15 min. (For 6 Servings)

Ingredients

  • 6 egg yolks
  • 1/3 cup sugar
  • 3/4 cup Marsala wine
  • 1 teaspoon grated lemon peel
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, whipped
  • 1 cup fresh or frozen raspberries, (thawed if frozen)
  • ground cinnamon, for sprinkling

Method:

1. Place egg yolks, and sugar in a large stainless steel bowl or the top of a double boiler. Add Marsala wine, lemon peel and vanilla extract.

2. Half-fill a pot or the bottom of the double boiler with water, bring the water to a simmer and reduce heat to low. Place the bowl or pan containing the custard mixture over the water. The bottom of the bowl or pan should not be touching the water. Whisk the mixture, making sure the water does not reach the boiling point.

3. Whisk for about 12 to 15 minutes, custard should triple in volume, froth up and become pale. Once the custard thickens, remove the bowl or pan from the water. Set custard aside to cool for 15 to 20 minutes.

4. 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.

5. Pour in one pint of well-chilled heavy whipping cream in a pint 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.

6. Shake the dispenser 3-6 times. Dispense cream into the cooled custard then gently fold this mixture. Fill the bottoms or individual dessert dishes with raspberries. Ladle the zabaglione on top of the raspberries and sprinkle lightly with ground cinnamon and serve.

Poached Pear in Madeira Cream

Poached Pear in Madeira Cream image

CREAM DISPENSER



Prep. Time: 20 min. (For 4 Servings)

Ingredients

  • 4 firm cooking pears
  • 2 cups Madeira wine
  • 2 tablespoons lemon juice
  • 3/4 cup granulated sugar
  • 1 cinnamon stick

  • For cream:
  • 1 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar
  • 2 tablespoons Madeira wine

Method:

1. Peel and core the pears through the bottom, leaving the stem intact.

2. In a large saucepan over medium-high heat, add the wine, lemon juice, sugar and cinnamon stick and bring to a boil. Simmer gently for about 10 minutes, to incorporate flavors and dissolve the sugar. Remove the cinnamon stick and reserve for garnish. Stand the pears upright in the saucepan. Cover and poach over low heat for about 10 minutes. Remove from heat and allow the pears to cool, covered for 20 to 30 minutes.

3. When pears are nearly room temperature, gently remove them from the poaching liquid with a slotted spoon. Set on a baking rack to drain.

4. Boil down the poaching mixture to reduced it's volume to about 1/2 or less. The wine liquid should be of a syrupy consistency. Set pears and syrup aside.

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. Combine the cream, vanilla, powdered sugar, and Madeira in a mixing bowl. Pour this mixture into a siphon of the dispenser. 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 3-6 times. To serve, dispense the whipped Madeira cream into four shallow bowls. Place one pear upright in the center of each bowl. Spoon the Madeira syrup over the pear and cream. Garnish with the cinnamon stick, if desired.