FROSTY WHIP
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.
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 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.
The best use by date is Sep 2013 as labelled on the packaging. But the expiry is a year from this date.
Australian government rules does not allow us to label product with 2 year shelf life. As a result, had to have a Best use by date on the packaging.
The factory will support if you need documentation to state that the product expiry is a year from Sep 2013.
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