It is a non-dairy chocolate-flavored whipping cream. It is stable in room temperature.
Great for decorating cakes, cupcakes, and other pastries. It is also used for milkshakes, lattés, frappés, and milk teas.
To use in cake or pastry decoration:
1. Thaw until 80% is liquid.
2. Whip in medium speed.
3. When fully thawed, whip in high speed until peaks form.
4. Pipe onto cakes using a piping bag and tip.
5. Put leftover whipped cream in an air tight container and place in the freezer. To use again, whip in high speed.
Must be stored in the freezer.
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