Whipped cream topping has been around since our grandmothers’ day. During wartime, cream was hard to come by, so we had to quickly whip up an alternative. Today, whipped cream is still used, but more commonly as a cream substitute to help reduce cholesterol or calorie consumption. It’s incredibly easy to make – simply beat with cold milk and enjoy. You can vary the consistency based on the amount of milk you use, creating firm peaks or a light foam, depending on your preference. Our whipped cream topping is as light as a feather and irresistibly yummy with fruit, cake, ice cream, whipped as a fine topping for coffee or to enhance delicious desserts and custards.
What else you’ll need
Per sachet:
The consistency of whipped cream topping is influenced by the quantity of cold milk. I.e.:
sugar, glucose syrup, palm oil, emulsifiers (E 471, E 472b, E 472e), milk protein, modified starch, stabiliser potassium phosphates, maltodextrin, thickener carrageenan, flavouring, colour carotenes.
sugar, glucose syrup, palm oil, emulsifier lactic acid esters of mono- and diglycerides of fatty acids, modified starch, milk protein, maltodextrin, gelling agent carrageenan, flavouring, colour carotenes.
The prepared product contains:
| 100g | |
|---|---|
| Energy (kJ) | 2361 kJ |
| Energy (kcal) | 566 kcal |
| Fat | 35 g |
| of which saturates | 29 g |
| Carbohydrate | 60 g |
| of which sugar | 33 g |
| Protein | 3.5 g |
| Salt | 0.27 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:
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:
May contain traces of egg, lactose, soya and nuts.
