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Syrup of the Week- Banana Smoothie

Ingredients: 25ml Yellow Banana Monin Syrup, 100ml Orange Juice, 60ml Pineapple Juice

Experience the fresh taste of Banana in a fun, flavoursome smoothie!

Monin Banana Syrup Monin Syrup

Syrup of the Week- Pumpkin Spice Latte

20ml Monin Pumpkin Spice Syrup, 150ml Milk, 1 Shot of Espresso.

Simply heat the milk on the stove until nice and frothy, pour into your favourite mug or cup and add your syrup and coffee shot! Enjoy this delicious coffee, perfect for the colder period!

Monin Pumpkin Spice Syrup Latte

The Discount Cream YouTube Channel is now up and running!!!

Check out how to make some awesome mouth-watering cocktails from Whipped Tropical Sunsets to Boozy Salted Caramel Milkshakes. More videos coming soon. What cocktail would you like to learn how to make next? Let us know in the comments....

The Ulimate Vanilla Infused Vodka

This an easy super fast way to flavour your vodka. The perfect accompaniment for cocktails.

The Ultimate Birthday Shots

These shots are the perfect way to celebrate birthdays! You can have your cake and drink it too with our birthday cake shot!

The Classic White Russian with a Twist

It's all about this luxurious, elegant cocktail

Boozy Salted Caramel Milkshake

This is such a decadent divine cocktail....


Whipped Tropical Sunset

Whip up this tropical delight to add a little sunshine into your evening.....


Raspberry Ripple Lemon Cupcakes by the Mummy Mishaps Blog

Raspberry Ripple Lemon Cupcakes

  1. 200g unsalted butter
  2. 200g caster sugar
  3. 4 eggs
  4. 1 tbsp lemon curd
  5. 200g self raising flour
  6. 500ml double cream
  7. 1 tsp vanilla essence
  8. raspberry sauce ( I used a premium dessert one that you would add to ice cream)
  9. 12 fresh raspberries
  1. pre heat the oven to 180oC / 160oC (fan)
  2. cream the butter and sugar together until soft and creamy
  3. add the eggs and a spoonful of flour and beat well
  4. add the lemon curd and the remaining flour and mix well
  5. divide the batter between the cupcake cases (should make about 12-15)
  6. bake for 20-25 minutes until risen and cooked right through
  7. once cooked and completely cool, you need to add your raspberry ripple cream topping
  8. the topping is purely whipped double cream which you can add some vanilla essence to flavour it.
  9. Top each cupcake with your cream
  10. Then drizzle some raspberry sauce onto the cream topping and top with a fresh raspberry
  11. keep in the fridge until ready to serve (and to store afterwards if you have any left!).
  12. It is important to add the cream on the same day as you are going to eat the cupcakes.
  13. The cupcakes will keep for a couple of days in the fridge
Click here to visit the recipe on the Mummy Mishaps blog. Click here to find more recipes on Mummy Mishaps.

Easy Tasty Tiramisu with Fresh Cream by the Luchia Cooks Blog
  • 2 egg yolks
  • Pack of lady fingers
  • 1 teaspoon amaretto
  • 3 tablespoons icing sugar
  • 1 cup (200ml) whipping cream
  • 1 tablespoon coffee powder
  • 1 tablespoon hot chocolate powder
Ingredients for Tiramisu
1) Brew a coffee for the cake.
2) Lay the first layer of lady fingers in a dish and soak them with coffee using a teaspoon. 
3) Pour the cream, egg yolks, icing sugar and amaretto into your cream dispenser and give it a good old shake. Add a cream charger (the nitrous oxide gas) to the dispenser and whip away!
4) Once you've covered the first layer of fingers with cream, repeat the laying process, remembering to drizzle the coffee.

5) Then finish with sifting the rest of your coffee powder with hot chocolate until the cream is covered.
Click here to view the recipe on Luchia’s site or to view other recipes by Luchia click here.

Luchia reviewed one of Discount Creams Pro Whip Cream Dispensers to make this recipe. Luchia is an Italian food blogger.

Finsihed Fresh Cream Tiramisu




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