Applications:
– A great whipped topping for decorating and filling cakes.
– Can be used on top of ice cream, fruits, mousses and other desserts as an ingredient or decorative topping.
Keep frozen (-18℃)
– Thaw in the refrigerator (2℃ – 7℃) for 24 to 36 hours for best results.
– Any remaining liquid can be refrigerated for up to a week. Do not refreeze the liquid.
– Shake well before opening.
– Pour into a chilled bowl. The whipped cream topping should not exceed 20% of the bowl's capacity.
– Beat on medium to high speed until soft peaks form and the shine disappears.
Temperature, beating speed, bowl size, and amount of whipped product affect beating time. Beating at cooler temperatures results in slightly longer beating time and a glossy appearance. Beating at higher temperatures results in shorter beating time and a dull appearance. Beating temperatures that are too cold or too hot slightly reduce yield.
– The blended product must be stored refrigerated and can be frozen.
