For my father-in-law's birthday we were going to be having mud pie for dessert so I decided to make a key lime whipped cream to go on it. I decided to use my iSi whipping siphon so I could show it off. The process of making traditional whip cream with it is very easy.
You simply combine all the ingredients for the whipped cream. In this case it was heavy cream, powdered sugar, and fresh key lime juice. You then pour the ingredients into the whipping siphon and seal it. Give it a few good shakes to make sure everything is combined then charge it with 1 N2O cartridge (or two, if using a quart siphon).
You can store the whipping siphon full of whipped cream in the refrigerator until you are ready to use it, or you can use it right away. To serve it, give the siphon a few good shakes, turn it upside down and dispense the whipped cream.
This whipped cream is very good on any heavy dessert because the acidity from the key limes helps to cut the flavors and lighten the dish.
If you do not have a whipping siphon you can still follow the recipe and mix it well using an electric or hand whisk until the whipped cream forms.
If you like this recipe you can get it and more than 50 other recipes from my book Modernist Cooking Made Easy: The Whipping Siphon. The book covers the three main uses of the whipping siphon: foaming, carbonating, and infusing. It is all presented in an easy to understand format that anyone can follow.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.