- Prevents loss of moisture,
- Cracking, yellowing,
- Loss of volume.
Dry and cool (68- 72ºF, 20- 22ºC)
Pre-gelatinized wheat flour, potato starch, stabilizer phosphate E450, lactose
To stabilize sweetened and unsweetened whipped cream.
10 g. Whipped Cream Stabilizer per liter of heavy cream Sweetened Whipped Cream: Combine Whipped Cream Stabilizer with sugar and add to heavy cream prior to whipping. Unsweetened Whipped Cream: Sprinkle over whipped cream after whipping is 90% complete.