Dr. Oetker Whipped Cream Stabilizer 10g

Product description Features To improve the texture of whipped cream Foam fixer Ingredients Sugar, Thickener (phosphate (E 1412)), Anti-caking agent (calcium phosphates (E 341)) Preparation and storage Preparation and use Foam fixing powder for 200 ml of liquid cream. 1. Whisk the cream, cooled in 200 ml, with a little powdered sugar (vanilla sugar). 2. Then carefully add the contents of the sachet. 3. Continue whipping until the foam reaches the desired strength. 4. Then use the whipped cream in the usual way. Tip If the cake base is sprinkled with a foam fixative before filling, it will not soak from creams or gels as quickly. Storage Keep in a cool, dry place!