Frosty Whip Analogue Cream

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.

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This dry base has a very long shelf-life (12 months) compared to any other liquid cream or cream analogue

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The powder base is stored at ambient temperature. 

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All ingredients are instantised for easy mixing with cool water before whipping 

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Whips up from liquid to cream just as quick as normal dairy cream 

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Forms a stable cream with good peaks 

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Piping is easy with Frosty Whip 

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Frosty Whip has a better shelf-stability than normal cream 

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Frosty Whip is both fridge- and freezer stable 

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Contains no preservatives and no artificial sweeteners 

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Also gluten free and complies is Halal certified 

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Frosty Whip can be flavoured by adding fruit purees, instant coffee or cocoa powder for example

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Frosty Whip can be re-whipped after refrigeration and will not split or separate due to over-whipping 

Ingredients:
Sugar, Vegetable Oil, Glucose Syrup Solids (Wheat), Vegetable Fat, Milk Solids (Sodium Caseinate), Emulsifiers (472a, 322Soy), Vegetable Gum (405), Flavour, Colour (160a)

Packaging (9 kg carton)
9 x 1 kg bags (sachets) per carton.

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.

Alternatively, mix Frosty Whip powder with water at room temperature (~20ºC), then refrigerate, ready for whipping when requied.

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.

Halal Status: This product is certified Halal by the Australian Federation of Islamic Councils Inc. [www.afic.com.au]

Shelf Life:
Best Before date of 12 months from date of manufacture.

 NUTRITIONAL INFORMATION:  

 

 Average Quantities per
100g dry powder

 Average Quantities per
100g finished product*

 Energy

 2440kJ (584Cal)

 815kJ (195Cal)
 Protein

 4.1g

 1.4g
 Fat, total

 37.7g

12.6g 

   -saturated 

36.5g 

12.2g 

   -trans fatty acids 

0.3g 

<0.1g 

Cholesterol 

0.4g 

0.1g 

Carbohydrates 

56.0g 

18.7g 

   - sugars 

32.6g 

10.9g 

Sodium 

270mg 

90mg 

 

 

 

 *When reconstituted as per ´Light Cream´ mixing instructions.

 

 

 

 

 

 

 

 
 

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