Whipped Cream Dispenser Recipe
This whipped cream dispenser recipe is fluffy and delicious. It's quick, easy, and only uses 3 simple ingredients! With a hint of vanilla and just the right amount of sweetness, it's the perfect topping for your favorite treats.
Servings: 32
Calories: 30kcal
Ingredients
- 2 cups heavy whipping cream *
- ¼ cup powdered sugar *
- 1 tablespoon vanilla extract *
Instructions
- Review the manufacturer's instructions: Carefully review the different parts of your whipped cream dispenser, as well as the manufacturer's instructions. The following steps are what I use for the 1 pint (0.5 liter) iSi Gourmet Whip and are for informational purposes only. Your manufacturer's instructions may require you to do different steps instead.
- Whisk the ingredients: Add the heavy whipping cream, powdered sugar, and vanilla extract to a large measuring cup. Whisk the ingredients together until combined and smooth. There should be no visible lumps of sugar.
- Pour the mixture into the dispenser: Carefully pour the mixture into the dispenser bottle. Ensure the mixture does not exceed the maximum fill line.
- Screw the head onto the dispenser bottle: Attach the decorator tip to the dispensing valve on the head. Then screw the head onto the bottle so that it is straight and securely sealed.
- Add the N2O charger: Insert the N2O charger into the charger holder. Screw the holder onto the head of the dispenser, until you hear all of the charger contents release into the bottle. Then vigorously shake the dispenser 6 times. This ensures the contents mix well. Then unscrew the charger holder and immediately replace it with the protective cap. Your dispenser may be different, so be sure to follow your device's instructions.
- Serve the whipped cream: Turn the dispenser upside down with the decorator tip in the vertical position. Gently press the lever to serve the whipped cream. It makes a great topping for no egg vanilla ice cream, espresso ice cream, or pumpkin custard pie. Enjoy!
Video
Notes
- Heavy whipping cream: store in the refrigerator until immediately before use. Cold cream helps the whipped cream to form properly.
- Powdered sugar: either powdered sugar or confectioners sugar can be used. I prefer those that contain tapioca instead of cornstarch. The tapioca has a subtle sweet flavor and absorbs liquid at a lower temperature than cornstarch. This makes it ideal for thickening no-cook foods like whipped cream.
- Vanilla extract: this can be substituted with the same amount of another type of extract. Maple and almond extract would be delicious options.
- Add spices: adding 1 teaspoon of cinnamon or pumpkin spice seasoning is a fun way to add flavor! Be sure the spices are completely whisked into the mixture before adding it to the dispenser.
- Storage: Store in the refrigerator for up to 5 days.
- Equipment: this recipe is intended for a 1 pint (0.5 liter) whipped cream dispenser - I have the iSi Gourmet Whip; N2O charger - be sure to use the charger recommended by your manufacturer's instructions; whisk; large measuring cup - I use a 4-cup size for this recipe; measuring cups or food scale; measuring spoons.
Nutrition
Serving: 2tablespoons | Calories: 30kcal | Carbohydrates: 1g | Protein: 0g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 9mg | Sodium: 2mg | Fiber: 0g | Sugar: 1g | Vitamin C: 0mg | Calcium: 5mg | Iron: 0mg
