Most of our clients who did couldn't be happier with the product. It is very stable and easy to handle, no risk of overwhipping, use only the amount needed and store the rest until ready for use, and most importantly the taste is superb! No need to add any sweetener or flavouring, you may readily use Frosty Whip as cake or cupcake icing/frosting, pastry fillling, and even as topping for beverage.
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| 135php/200grams and 500php/1kilo |
FROSTY WHIP is a delicious (non-dairy) analogue cream powder blend to be mixed with cool water (producing a liquid analogue cream) then whipped (just like normal cream) and used as a filling, garnish or decoration - just like dairy whipped cream and used for cake decoration, cream cakes, eclair filling, frozen parfaits, semifreddos, profiteroles, chocolate mousse.
A dry base with a long shelf-life (18 months in powder form), which is converted to liquid analogue cream by simply mixing it with water.
The powder is stored at 25º Celcius - no refrigeration required.
Once mixed with water, it is kept in the fridge like normal cream but with a much longer fridge shelf life.
Whipped cream quality is great with sharp, stable peaks and has a better post-dispense shelf stability than normal cream.
Frosty Whip is both fridge-and-freezer stable.
Contains no preservatives.
Also gluten free and complies with Halal requirements. This product is certified Halal by the Australian Federation of Islamic Councils Inc. [www.afic.com.au]
Yield: Expands up to 4 times by volume when whipped. The yield depends on the mixing ration with water, whipping speed & time and water temperature.
Shelf life: 18 months in dry, powder form
Packaging: 1 kg and 200 grams pack
Mixing Instructions:
For HEAVY CREAM:
Add 1 kg of Frosty Whip powder to 1 litre of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.
For MEDIUM BODY CREAM: Add 1 kg of Frosty Whip powder to 1.5 litre of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.
For LIGHT BODY CREAM: Add 1 kg of Frosty Whip powder to 2 litres of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.
*Note: If water temperature is used other than the recommended, it may affect the quality and whipping time of the resulting product.
