Freshly whipped cream is a wonderful accompaniment to so many foods, including waffles, pancakes, pies, cakes and ice cream sundaes. Using a cream whipper, you can prepare delicious toppings without lifting a whisk. For a special treat, flavor the cream just before whipping it. Prior to using your cream whipper with these recipes, please read the manufacturer's instructions for filling and charging it.

Raspberry Whipped Cream

1 cup raspberries
1/2 cup sugar
1 Tbs. water
1 3/4 cups heavy cream

In a saucepan over medium-low heat, combine the raspberries, sugar and water and bring to a simmer. Cook until the raspberries break down and the liquid is reduced to 1/2 cup, 7 to 10 minutes. Strain through a fine-mesh sieve set over a bowl. Add the cream and refrigerate until chilled, at least 1 hour. Transfer the mixture to a cream whipper and charge it according to the manufacturer's instructions.

Cinnamon Whipped Cream

1 2/3 cups heavy cream
1/3 cup sugar
1 tsp. cinnamon

In a saucepan over medium-low heat, combine the cream, sugar and cinnamon and cook, stirring, just until the sugar has dissolved, 2 to 3 minutes. Refrigerate until chilled, at least 1 hour. Transfer the mixture to a cream whipper and charge it according to the manufacturer's instructions.

Chocolate Whipped Cream

1 3/4 cups heavy cream
About 1.5 oz. semisweet chocolate, finely chopped
1 Tbs. sugar

In a saucepan over medium-low heat, combine the cream, chocolate and sugar and cook, stirring, until the chocolate is melted and blended, 2 to 3 minutes. Refrigerate until chilled, at least 1 hour. Transfer the mixture to a cream whipper and charge it according to the manufacturer's instructions.