Whip cream stabilizer, 500g bag
Recommended recipe: 100 g is enough for 2.5 – 3 L of whip cream / fresh sour cream with high fats (32%);
Working procedure: cold whip cream / fresh sour cream, is mixed for 1 min at high speed of the mixer. Add 100 g of whip cream stabilizer and about 625 g of powder sugar. The whip is blended 1 more min in order to get a creamy structure and mousse-like.