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(HS) Italian Cream


By: Hangsen (HS)
Buy From: bcv

Flavor Profile: creamy

Used in 192 recipes at an average of 1.097%.

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15 DIY E-Liquid Recipes found


Berry Cinnamon Roll with a hint of lemon.

I paired FW Blueberry & CAP Harvest Berry for the berry note in the mix. I really FW Blueberry but it needs a little help to shine through so I threw in some Harvest berry.

I paired FW Cinnamon Roll & FA Pandoro to make the pastry. Cinnamon Roll taste like the inside of a cinnamon roll to me & needs a little help in texture. So i put some Pandoro with it. Which taste similar to a Lemon Cake & has some decent body.

Italian Cream Is used for the icing on top & FLV Rich cinnamon is used to boost the cinnamon in the FW Cin Roll.

I am not the biggest fan of really sweet juices. So feel free to add your favorite sweetener if you don't find it sweet enough.

Needs around 7 days to steep.

PLEASE RATE & REVIEW IF YOU MIX.

2

Assassin! This remix has pushed my skills to the limit. You would think a custard would be one of the easiest remixes to tackle, but this profile took over 40 batches to get right! Vapetasia's Killer Kustard has a certain sharpness or brightness that was very difficult to mimic. I have no idea what they use, but I think I've come about as close as I can without absolutely going insane trying to figure out what flavorings they use.

I want to give a big shout out to Wayne Walker for his insight on this profile. Although his thoughts on what goes into Killer Kustard is much different than my final version, he has been a huge help tackling this profile, thanks Wayne.

My first 20 or 30 batches were loosely based on Waynes public release of his Killa Kustard. And while it is very close, there seemed to be missing that "sharpness" or "Brightness" I mentioned earlier. I honestly used every conceivable combination of custards, creams, ice creams, and sweeteners that I could and created a shit-ton of really good custards, just not Killer Kustard.

One "break-through" I had was when I ordered DFS Holy Vanilla. I had been using INW Shisha Vanilla for that sharp vanilla note I was getting in the original, but it wasn't quite right. I heard Wayne say that he too got a "sharpness" from the original and thought by turning up his percentages, he might could get that sharpness. I normally don't use vanillas over say .5%, but DFS Holy vanilla can be cranked up, and that was the secret sauce that was needed.

Many mixers think that the custard used in the original is CAP Vanilla Custard V2 and while that may be the case, I found that CAP Vanilla Custard V1 worked better for me giving it a much deeper, eggier feel.

HS Italian Cream is there to give the mix and even deeper, rich note that most creams lack. At 1% it really adds character to the mix.

Last but not least, FW Sweetener. Many mixers say it's best to use EM in custards, and for the most part I agree that sweeteners like CAP SS is not the best for this particular profile. However, when I used TPA EM I got a muting that was taking away from the brightness I was going for and when paired with DFS Holy Vanilla, FW Sweetener was the best choice for this profile.

This recipe is very simple in it's structure, but it was not a simple recipe to try to clone/remix. I've done my best and anyone who loves Killer Kustard will, I'm sure, love this.

Steep time is a minimum of 1 week, 2 weeks is better for the CAP Vanilla Custard to shine. I mixed this at 70/30 VG/PG as that's what the original is mixed at.

I hope you will mix, comment, and or rate, it make us all better mixers. :)

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If you would like to submit a remix/clone profile, head over to https://www.facebook.com/notes/freedom-to-mix/suggest-remixesclones/461914887596726/ . You have to join our group before you can submit, Freedom To Mix.

PS
I'm sure glad that's over!

I tried to base this recipe on a light chocolate but medium strength Coffee Crisp candy bar.. I did achieve what I set out to complete with the good amounts of both worlds of either a coffee milkshake to a candy bar..

Check out what DIY Downunder has to offer:
https://www.facebook.com/groups/diydownunder/
https://discord.gg/kH4Fqbc
https://www.youtube.com/channel/UCTCwb7ULyfJALQlehomZZQA
https://www.diydownunder.com/

Very smooth blueberry flavor with hints of cake notes from the muffin.. The Boysenberry will give a slight sharpness to the blueberry as an enhancement..
The Italian Cream with the Vanilla Pudding for added creaminess for the mouth feel.
This was also created for a MTL set up with single coil Fused Clapton Ni80

2 26g Ni 80, Clapton with 36g Ni 80. 6 wrap coil used at 45W

Nonnie's a Nutty Pie
 
Brief Description:
So my sisters and I call my Italian grandma Nonnie, same as my mom did with her grandma and hers before her. I figured it would be fitting to name this recipe after her since well, my Nonnie is a bit nuts. This recipe is more of a whipped up creamy peanut butter pie with a thin cookie graham crust. Due to the creams, tuck it away a few weeks to "steep".
 
Cookie Butter (FW) 1.75% / Graham Cracker Clear (TPA) 2%:
I didn't want a generic graham cracker crust. I wanted something to compliment the peanut butter a bit more so went the cookie butter route. This cookie butter smells delicious, however its still a bit lacking so I couldn't use it outright. It needs the graham cracker to fill in a bit on the spices and crunch.
 
Peanut Butter (FW) 2% / Peanut Butter Cup (FW) 3.25%:
Have you ever had Justin's salted peanut butter or their peanut butter cups? Well that's what I am reminded of when I taste these. The Peanut Butter flavor has a nice roasted and lightly salted taste to it, where as the pb cup is sweet, creamy, and has a hint of milk chocolate to it. I would have used the PB Cup only but it was too sweet and needed a roasted nut to balance it out more and act as the grated flecks of peanut on top of the pie in the picture.
 
Italian Cream (HS) 1% / Bavarian Cream (TPA) 2% / Vanilla Custard (CAP) 2%:
So I made several versions of this using different combinations of creams. I avoided cheesecake cause I recently made a cheesecake recipe and I want to branch out and work on improving my cream skills a bit more. I have never actually used Italian Cream in any recipes of my own before so I decided since my Nonnie is Italian, it was fitting. To be honest, I have no clue why this combo of creams is working so damn well but it is. I don't get any weird off notes even with only a week and a half of steeping but I am digging it a lot.
 
As its steeping, I am noticing the creams are taking over the mix a lot more but they are blending nicely with the PB. At shake and vape its definitely a lot more PB than I am looking for so I am happy its mellowing out as it steeps. The crust is present but not overwhelmingly so to turn this into a full on bakery flavor. I decided to not add any whipped cream topping to this mix because when I did, it came out tasting like peanut butter lucky charms if that's even a thing. I recommend giving it at least 2 weeks to steep. To all you peanut butter fans out there, hope you enjoy!

Once you have a mix that you play with and tweak it ever so slightly and you have a hit you want to share that with the masses and this is one of those recipes.
Wonder Flavors - Island Mango is one of the most juicy flavors I have tried to date and it plays all to well with other flavors..
CAP - Greek Yogurt was entry into the yogurt scene and I have not looked back with it's deep creamy texture within a vape.
Hangsen - Italian Cream was one of the sought after creams in the vape diy world and once it was in our hands we have not looked back.
CAP - Peaches and Creams This was a fluke flavor I found with the help of others..

Cannoli shell with a smooth and creamy filling. The little bit of chocolate really shines and brings everything together.

A complete cannoli recipe. The Burlone(Joker) from Flavourart’s Pazzo collection is all you need for the shell. Add that a 4%. The mascarpone in the Italian Cream gives it the authenticity of a cannoli cream. The other creams and cheesecake gives it body.

Au
3

Wow! This was a huge challenge. As many mixers know, a really good chocolate is hard to develop. For one, it seems most, if not all, chocolates have off notes. Some have plastic notes, others have a mustiness, and others have both. While a good long steep can take out some of the off notes, it doesn't always go away and it's very hard to cover up these off notes. My approach was to find the one that had the lesser of the two evils and I think I found it.
Now the profile I was going for was my interpretation of Metix Golden Ticket. I'm not calling it a clone, but you can be the judge whether it's close or not.
Metix describes this profile as chocolate milk with a rich creamy twist. I'm not sure if that's an accurate description of the flavor I get, but it is a wonderful eliquid. To me, it absolutely does have a creamy twist but the chocolate milk part seems different than just a "chocolate milk". I get a chocolate fudge with slight caramel notes with just a hint of coconut and a very rich cream. It is a wonderful blend of chocolates and cream. So, here is how I approached it.
The chocolate:
This was difficult. As I mentioned, there's just not a lot of chocolates out there that don't have off notes. But there is one that stands above the crowd, HS Australian Chocolate. This one seemed to have the least off notes and after a week steep no major detectable off notes. Off the shake it does have a slight mustiness but so much less than all the others I have tried. I had considered LB Lava Cake but that flavoring seems to be better in a bakery rather than a chocolate milk. HS Australian Chocolate at 3% was the best choice for this.
The HS Australian Chocolate, however, was not right own it's own for this profile. It needed that hint of coconut and that slight caramel I was tasting. Now I didn't want the coconut to take over the mix which is easily done if used too high. TPA Coconut Candy at .25% was all that was needed to make the chocolate have deeper dimension to it and to add a bit of sweetness. The caramel note was a bit harder. I wanted to add that slight caramel note but with out giving it a "butterscotch" taste. FW Salted Caramel is one of the best caramels out there, but it has a "nutty" note that I didn't feel was right for this mix. I settled on TPA Dulce De Leche Caramel at 1%. This was the perfect choice. It has a milky note like condensed milk that added to the "chocolate milk" part of the profile and a slight caramel.
The Creamy Twist:
Anytime I'm going for a "milk" the first flavoring I grab is FA Meringue. It seems to do so well as a milk in many profiles. But this profile needed a twist. I needed a deep rich milk to compliment the chocolate and HS Italian Cream was it. If anyone is wanting a full bodied rich cream I highly recommend HS Italian Cream. FA Meringue at 2% and HS Italian Cream at 1.5% was perfect for this "Creamy Twist" I was looking for.
Metix Golden Ticket is a very nice eliquid. It is, however, on the upper side of sweetness for me. But one thing I've learned is that chocolates need that sweetness. I added .5% CAP Super Sweet which may be too high for some, but that's the beauty of DIY, you can modify to your liking.
If you don't mind a very slight mustiness, this can be a shake and vape. However I suggest letting it steep for about a week and 2 weeks is even better.
I hope people that love Golden Ticket will mix this and see how close I've gotten. Any comments, reviews, good or bad is welcomed. It makes us all better mixers. :)
Visit Freedom To Mix on Discord https://discord.gg/cMUjtPf
Join our Freedom To Mix FaceBook group https://www.facebook.com/groups/415341418920740/
Visit https://freedomtomix.com/ for resources and information on DIY mixing!

Nonnie's a Nutty Pie
 
Brief Description:
So my sisters and I call my Italian grandma Nonnie, same as my mom did with her grandma and hers before her. I figured it would be fitting to name this recipe after her since well, my Nonnie is a bit nuts. This recipe is more of a whipped up creamy peanut butter pie with a thin cookie graham crust. Due to the creams, tuck it away a few weeks to "steep".
 
Cookie Butter (FW) 1.75% / Graham Cracker Clear (TPA) 2%:
I didn't want a generic graham cracker crust. I wanted something to compliment the peanut butter a bit more so went the cookie butter route. This cookie butter smells delicious, however its still a bit lacking so I couldn't use it outright. It needs the graham cracker to fill in a bit on the spices and crunch.
 
Peanut Butter (FW) 2% / Peanut Butter Cup (FW) 3.25%:
Have you ever had Justin's salted peanut butter or their peanut butter cups? Well that's what I am reminded of when I taste these. The Peanut Butter flavor has a nice roasted and lightly salted taste to it, where as the pb cup is sweet, creamy, and has a hint of milk chocolate to it. I would have used the PB Cup only but it was too sweet and needed a roasted nut to balance it out more and act as the grated flecks of peanut on top of the pie in the picture.
 
Italian Cream (HS) 1% / Bavarian Cream (TPA) 2% / Vanilla Custard (CAP) 2%:
So I made several versions of this using different combinations of creams. I avoided cheesecake cause I recently made a cheesecake recipe and I want to branch out and work on improving my cream skills a bit more. I have never actually used Italian Cream in any recipes of my own before so I decided since my Nonnie is Italian, it was fitting. To be honest, I have no clue why this combo of creams is working so damn well but it is. I don't get any weird off notes even with only a week and a half of steeping but I am digging it a lot.
 
As its steeping, I am noticing the creams are taking over the mix a lot more but they are blending nicely with the PB. At shake and vape its definitely a lot more PB than I am looking for so I am happy its mellowing out as it steeps. The crust is present but not overwhelmingly so to turn this into a full on bakery flavor. I decided to not add any whipped cream topping to this mix because when I did, it came out tasting like peanut butter lucky charms if that's even a thing. I recommend giving it at least 2 weeks to steep. To all you peanut butter fans out there, hope you enjoy!

Flavor Notes