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Cream Stabiliser

It’s that time again – you’re baking a magnificent cream pie for a party. The pie is finished, you’ve piped it with cream, and you’ve popped it in the fridge. The guests are here and it’s time to put it on the table – but what’s this? The cream you piped has collapsed? What a pain! Yet we have a handy little helper to spare you this misfortune.

Our RUF Cream Stabiliser is a product used to keep cream firm, also known as cream stiffener. The fine powder stabilises the cream and prevents water from building up. So your pies still look freshly baked after a couple of hours and the cream stands firm.

Our cream stabiliser also prevents it from seeping through and creating soggy bottoms, which is why cream beaten with the powder can also be used as a base for fresh fruit.


What else you’ll need

  • 250 ml cold cream


  1. Simply put the cream (250 ml) into a tall mixing vessel.
  2. Add the cream stabiliser to the cream, beating constantly.
  3. Continue beating the cream until it is firm.


dextrose, modified starch, anti-caking agent calcium phosphates.


The prepared product contains:

Energy (kJ)1511 kJ
Energy (kcal)356 kcal
Fat0 g
of which saturates0 g
Carbohydrate88.7 g
of which sugar64.2 g
Protein0.2 g
Salt0.02 g

* Reference for an average adult (8400 kJ / 2000 kcal).


Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • None

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

No traces.

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Cream Stabiliser