Whipped Cream Dispenser Recipe (17+ Flavor Ideas)
Whether you're looking for classic vanilla whipped cream or want to get creative with fun flavors, this handy kitchen tool is here to serve!
Equipment
- 1 ½ Pint Whipped Cream Dispenser adjust the amount of ingredients used depending on what size dispenser you have!
Ingredients
- 1 Cup Cold Heavy Cream or whipping cream, vegan whipping cream, or full-fat canned coconut milk (well-shaken)
- 1-2 tablespoon Powdered Sugar see notes below for alternatives
- 1-2 teaspoon Vanilla Extract see notes below for alternatives
Instructions
- Add cold cream to fill the dispenser up to the line. My ½-pint dispenser uses 1 cup, so adjust the amounts you use as needed.1 Cup Cold Heavy Cream
- Add the flavoring mix-ins of your choice. Secure the lid and shake well for 30-60 seconds to mix the ingredients.1-2 tablespoon Powdered Sugar, 1-2 teaspoon Vanilla Extract
- Use a whipped cream charger to charge the dispenser. The body of the dispenser will get very cold and you'll hear a whoosh sound. If you prefer firm peaks, shake another 5-10 seconds. Skip this if you like soft peaks.
- Remove the charger, recycle the metal pod and save the "cracker" attachment you use to screw it on. Place the dispenser nozzle on, then use just like a can of Reddi-Whip!
Notes
- Nutrition facts are estimated based on only the ingredients listed above.
- Homemade whipped cream in a dispenser will keep in the fridge for 7-10 days.
- Vegan Whipped Cream - Use vegan whipping cream or well-shaken full-fat canned coconut milk for a dairy-free dream.
- Sugar-Free Whipped Cream - Swap in your favorite cup-for-cup sugar alternative, use sugar-free syrup, or add the sweetener of your choice to taste. (If you opt for other sweeteners, I recommend you check out this chart that details the sweetness levels as compared to good ol' fashioned sugar.)
- Extra Speedy Whipped Cream - Rather than adding sugar and flavoring extract, use 1-2 tablespoons of flavored coffee syrup. Note that brands vary in sweetness, so test what the cream tastes like before charging to see if you like it. If you use a pump, 2-4 pumps per cup is usually good. For reference: at Starbucks, we added 9 pumps of vanilla syrup to 20 oz of cream.
- Swap Your Sweeteners - Use up to 2 Tablespoons of a liquid sweetener like maple syrup, honey, or agave, or use brown sugar or sugar alternatives. (Note that coarse sugars like turbinado don’t do well unless you dissolve them first.) 1-2 Tablespoons of sweetened condensed milk works, too!
- Swap Your Extracts - Use ½ - 2 teaspoons of flavoring extract. Flavor extracts vary in potency—use 2 teaspoons for classics like vanilla, or 1 teaspoon each vanilla and almond. Other extracts like lemon, maple, coffee, peppermint, etc. can be super potent, so start with ½ teaspoon and taste before charging.
- Use Essential Oils - 2-4 drops of food-grade essential oil can be added to flavor your whipped cream in all kinds of ways, from rosemary or lavender to cinnamon or lemon.
- Spiced Whipped Cream - ½ teaspoon of ground spices like cinnamon, cardamom, or pumpkin pie spice, or up to 1 teaspoon of grated fresh ginger. For a fun pumpkin pie-flavored whipped cream, add 1-2 Tablespoons of 100% pure pumpkin purée, too.
- Chocolate Whipped Cream - Add 1-2 Tablespoons of unsweetened cocoa powder or 1-2 Tablespoons of chocolate syrup (you won’t need sweetener if you use syrup). P.S. This is also really good with instant espresso added for a mocha-flavored twist.
- Coffee Whipped Cream - Add 1-2 teaspoons of instant espresso, or use ½ teaspoon of coffee extract.
- Fruity Whipped Cream - Add 1-2 Tablespoons of freeze-dried fruit powder like strawberry, raspberry, blueberry, etc. or use 1-2 Tablespoons of fruit-flavored syrup or 1-2 Tablespoons of fruit purée (e.g. raspberry, strawberry, or mango purée). For a tangy twist, use up to 1 teaspoon of fresh citrus zest.
- Boozy Whipped Cream - Add up to 1 Tablespoon of liquor or liqueur (e.g. amaretto, bourbon, cognac, kahlua, etc.) for a faintly boozy undertone.
- Floral Whipped Cream - 1-2 teaspoons of floral waters (e.g. orange blossom water or rose water) add an elegant, flowery perfume.
- Tangy Whipped Cream - 1-2 Tablespoons of full-fat Greek yogurt, plain yogurt, sour cream, crème fraîche, or Mexican crema will give your whipped cream a little zing.
- Peanut Butter Whipped Cream - 1-2 Tablespoons of powdered peanut butter + ⅛ teaspoon of salt makes for a fun salty-sweet twist. You can also pair this with 1-2 Tablespoons of cocoa powder for a peanut butter cup vibe.
- Start Cold - Above about 50ºF, the fat in the cream will be too soft to do its job and your cream will collapse.
- Keep it Cold - Since cream is perishable, make sure to keep your whipped cream dispenser in the fridge and use it up within 7-10 days.
- Use Fresh Cream - Unfortunately, reconstituted powdered heavy cream will not work for whipping. It’s great for making ice cream, though!
- Keep It Clean - If you only use the dispenser intermittently, make sure to briefly rinse the nozzle after use, then remove the nozzle and rinse the place where it attaches so the cream doesn’t solidify and clog it.
- Sweeten to Taste - For my perfect level of whipped cream sweetness, I use about 1 tablespoon of powdered sugar (or 2 teaspoons of white sugar) to 1 cup of cold cream. Feel free to increase or decrease the sweet factor based on your own preferences.
- Flavor to Taste - I prefer a lighter application of about 1 teaspoon of vanilla to each cup of cream, but you can go up to about 2 teaspoons if you really like vanilla flavor. Same goes for all the mix-in ideas above!
Nutrition
Calories: 57kcalCarbohydrates: 1gProtein: 0.5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 4mgPotassium: 15mgSugar: 1gVitamin A: 233IUVitamin C: 0.1mgCalcium: 11mgIron: 0.02mg
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