It is a non-dairy whipping cream. It is stable in room temperature and has a milky taste.
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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