Friday, June 27, 2014

Whipped cream explosion!

For my birthday last year, I asked for a whipped cream dispenser. What can I say? I'm a woman with limited interests and these days they primarily consist of food and sewing.

It started when I saw the one Boyfriend's parents have a few months beforehand, before then I had really only seen them at like Starbucks and it did not occur to me that this was something people had in their own kitchens. And it was amazing. You fill it with cream, snap in the little nitrous cartridge, shake it and bingo! Fresh whipped cream.

Yes, I know it's not that hard to make the old fashioned way. Be honest, how often do you do it? That's what I thought. Plus after the Thanksgiving when I made it alone with a whisk, not a mixer, I have become lazier than normal.

Since getting my new gizmo, there has kinda been fresh whipped cream on every dessert. And not just plain, flavored. Some of my best experiments are below. You can make this the "old-fashioned" way if you don't have the gizmo :-) or you can buy the gizmo from amazon for $30-100. I have this one from Amazon.

All of the recipes I have below call for Agave syrup because I have found it mixes in easily when using the dispenser, you can substitute 3-5 Tb of powdered sugar. The cream will keep in the dispenser for at least 3-4 days, I suspect up to a week but we always use it all before then.

1 pint of heavy cream
3-5 Tb of Agave syrup (really, I do three good squeezes of the bottle)
1 tsp of vanilla

Orange dream (I served this with at New York Style cheesecake)
1 pint of heavy cream
3-5 Tb of Agave syrup
1 tsp of orange extract*

*Do NOT use orange juice, the citric acid in the juice will curdle your cream.

Chocolate cream (I served this with a raspberry swirl cheesecake)
1 pint of heavy cream
2-3 Tb of Agave syrup (Or 2 squeezes of the bottle)
3-5 Tb of Chocolate syrup (Or 3 good squeezes of the bottle)

I also made a chocolate with coco powder that was more a subtle chocolate, too subtle for my taste, but if you want something less chocolatey (I can't imagine why!), you could use 4 Tb of coco powder.

Peppermint (excellent on a chocolate cheesecake or in coffee)
1 pint of heavy cream
3-5 Tb of Agave syrup
1 tsp of peppermint extract