Homemade Whipped Cream Recipe for a Dispenser

• Heavy Cream: Cream with anywhere from 32%-36% milk fat works best. If you are in the US then you can use heavy cream or whipping cream. In other countries, it is also known as full cream.
• Powdered Sugar - Also known as confectioners' sugar, powdered sugar sweetens the whipped cream. And because it has a little bit of cornstarch as an ingredient, it also helps it last longer.
• For a sugar-free version, an equal substitution of Splenda can be used.
• Vanilla Extract - The vanilla extract adds flavor, making the whipped cream taste like a dessert instead of boring milk.
• Whipped Cream Canister- This recipe is for a 1-pint (0.5 Liter) dispenser, which is the most common size. It can be halved for a half-pint dispenser.
  
  The iSi brand dispenser is the most popular brand and is is the one that I have and love. But the brand name of your dispenser is not critical as there are many great ones on the market. Just look for one that is well-rated with lots of reviews and get one that is stainless steel so that it lasts, as it will be one of your favorite gadgets.
  
• Nitrous Oxide Cartridge - Nitrous Oxide gas, also known as N20, is the gas used to whip the cream in the dispenser. Be sure that you have the right cartridge. A Co2 cartridge looks very similar, but it will not properly charge your cream.

Mix the Cream

1. Place the heavy whipping cream, powdered sugar, and vanilla extract in a large measuring cup.
2. Whisk the ingredients until they are smooth, to allow the sugar to incorporate into the cream.

Charge Dispenser

1. Pour the sweetened whipping cream into your dispenser. Screw the lid on tightly.
2. Place the N20 charger into the cartridge carrier and screw onto your dispenser to release the gases into the container. It will make a hissing sound.
3. Lay your charger flat on its side for one minute. This allows the gases to distribute evenly throughout the cream, resulting in a higher volume of whipped cream that you are able to dispense.
4. Give it a good shake and it is ready to use!

If toppings are your favorite part of your Starbucks drink, you are going to love making them at home!

There is one small difference in how whipped cream is made at Starbucks versus this recipe. Instead of powdered sugar and vanilla extract, they use 2 ounces of vanilla syrup.

If you don't want to buy the syrup to use at home but still want to make it like Starbucks does, then you can add 2 ounces of simple syrup along with a teaspoon of vanilla extract.

Expert Tips

• Always use cold whipping cream.
• Shake the dispenser well before each use.
• For the longest-lasting whipped cream, remove the cartridge after you have dispensed the N20. Leaving it in the chamber will put pressure on the charger, allowing the N20 to leak out slowly.
• If it has been a couple of days and the whipped cream has turned runny, then you can charge it again to re-whip your cream.
• Use within 7 days or before the expiration date of the whipping cream.
• If you prepare whipped cream using a standard mixer then the amount of time that the whipped cream lasts will vary.

• Chocolate Whipped Cream: 2 cups of heavy cream, ¼ cup powdered sugar, 3 tablespoons chocolate milk powder (like Nesquik). Add 1 teaspoon of espresso powder for an easy chocolate mocha mousse.
• Maple Whipped Cream: 2 cups of heavy cream and ¼ cup maple syrup.
• Cinnamon Whipped Cream: 2 cups of heavy cream, ¼ cup powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract.
• Coffee Whipped Cream: 2 cups of heavy cream, ¼ cup powdered sugar, 3 teaspoons instant coffee or espresso granules.
• Bourbon Whipped Cream: 2 cups of heavy cream, ¼ cup powdered sugar, 2 tablespoons (one ounce) bourbon. You can also use other liquors like rum or Irish cream.
• Lemon Whipped Cream: 2 cups heavy cream, ½ cup powdered sugar, 1 ½ teaspoons lemon extract.