Professional-grade whipping cream in powder form. Just add water — shelf-stable, fully customizable from 1:1 firm peaks to 1:4 airy dollops. Explore how top dessert operators use Frosty Whip across pastry, frozen desserts, mousse, and more.
Exceptional Stability
Holds shape for hours under display lights — far outlasting fresh dairy cream for decoration, pastry filling, and dessert garnishes.
4 Textures, 1 Product
From 1:1 firm peaks for cake decoration to 1:4 airy dollops for frozen dessert finishing — one SKU covers every application.
Shelf-Stable Powder
No refrigeration before mixing. Store below 25°C — eliminates cold chain dependency and reduces storage costs vs fresh dairy cream.
Important — Vegetarian, not Vegan: Frosty Whip is a plant-based whipping cream alternative to liquid dairy cream, but contains Sodium Caseinate, a milk-derived protein used to deliver superior whip stability and texture. The product is suitable for vegetarian, Halal, and Kosher diets, but is not suitable for vegan diets or for customers with milk allergies.
Start with the neutral Chantilly base, fold in any Dolce Delizia gourmet flavor before whipping, and you have a professional-grade flavored cream ready for any application — cake frosting, mousse, topping, filling, or frozen dessert.
Fold any Dolce Delizia gourmet paste into Frosty Whip powder before adding water, whip to firm peaks in 3 minutes, and pipe directly onto cakes. Stable for 8+ hours at room temperature — no refrigeration needed on display.
Dolce Delizia Pistachio
Dolce Delizia Hazelnut
Dolce Delizia Strawberry
Dolce Delizia Rocher
1:1 ratio — 1,000g Frosty Whip + 1L water + 160–200g paste. Fold paste into dry powder first, add water, whip to firm peaks. Holds shape 8+ hours.
Frosty Whip mousse goes far beyond chocolate. Fold any flavor into the powder before whipping — gourmet pastes, fruit purees, or pantry essentials — and you have a restaurant-quality mousse in minutes. Serve in glasses, set in moulds, or use as a layer in frozen desserts.
Dolce Delizia pastes folded into Frosty Whip before whipping — rich, complex, professional-quality.
Fresh purees or Dolce Delizia fruit pastes folded in before whipping — vibrant color and natural flavor.
Pantry staples added before whipping — cocoa powder, instant coffee, vanilla, or chocolate paste.
1:1.5 ratio — 1,000g Frosty Whip + 1.5L water. For flavored mousse: fold 200–250g Dolce Delizia paste into the dry powder first, then add water and whip to medium peaks. Chill 1–2 hours to set. Freeze-thaw stable — also works as frozen mousse layer.
Frosty Whip holds its shape far longer than dairy cream under café conditions — ideal for display counters, drive-through service, and pre-topped beverages. Pipe plain for a classic topping, or fold in a Dolce Delizia paste for a signature flavored cream that sets your menu apart.
Pipes directly onto hot drinks. Holds shape longer than dairy, does not collapse from steam.
Stable on cold drinks for hours — perfect for self-serve stations, display cases, and to-go cups.
Create a signature flavored topping: fold Dolce Delizia Hazelnut paste into Frosty Whip before whipping for a hazelnut cream topping on coffee. Use Strawberry paste on milkshakes. Use Pistachio on matcha. One product, unlimited menu variations.
1:2 ratio — 100g Frosty Whip + 200ml cool water. Whip 3 minutes to soft-firm peaks. Pipe immediately. Holds shape 8+ hours without refrigeration.
Frosty Whip Chantilly cream is the ideal pie topping — it pipes beautifully into rosettes and swirls, holds its shape for hours under display lights, and stays stable without refrigeration. Use plain for a classic finish or fold in a flavor paste for a signature cream that complements your filling.
Match the cream to the filling: fold Dolce Delizia Vanilla Bean into the cream for Apple Pie, Amaretto paste for Pecan Pie, or Strawberry paste for Berry Pie. One product adapts to your entire pie menu.
1:1.5 ratio — 100g Frosty Whip + 150ml water. Whip to firm peaks for clean rosettes. Pipes directly from a piping bag. Holds shape 8+ hours — no refrigeration needed on display counter.
Frosty Whip is perfect for both filling and topping choux pastry. Its firm, stable peaks hold shape inside the shell without making the pastry soggy, and the flavored versions create signature éclairs that stand out on any display counter or pastry case.
1:1 to 1:1.5 ratio for filling — 100g Frosty Whip + 100–150ml water. Firmer peaks hold shape inside the choux shell. Pipe with a thin nozzle through the base. For topping, use 1:2 for softer decorative peaks.
Frosty Whip Chantilly cream pairs beautifully with fresh and seasonal fruits. Use the neutral plain base to let natural fruit flavors lead, or fold in a Dolce Delizia gourmet paste before whipping for layered fruit-and-cream combinations. Holds shape for hours — ideal for display, buffet service, and pre-plated desserts.
Neutral Chantilly lets the fruit be the star. Perfect with strawberries, mixed berries, or seasonal stone fruit.
1:2 ratio — 100g + 200ml waterStrawberry Dolce Delizia paste folded into the whip, topped with fresh strawberries and a drizzle of strawberry coulis.
1:2 ratio + 20g Strawberry pasteHazelnut Chantilly pairs naturally with banana, raspberries, or mixed forest berries. Elegant plated dessert in minutes.
1:2 ratio + 20g Hazelnut pasteA classic British dessert assembled at the moment of serving — no stabilizers, no advance preparation. Whip Frosty Whip fresh, fold in crumbled merengue and fresh fruit, and serve immediately. Simple, elegant, and consistently impressive.
Whipped fresh, plain 1:2 ratio
Crumbled by hand, store-bought or homemade
Traditionally strawberries, or any seasonal fruit
1:2 ratio — 100g Frosty Whip + 200ml cool water. Whip 3 minutes to soft peaks. Fold in merengue and fruit just before serving — do not prepare ahead.
Start with 2 litres of cold water in your mixing bowl or container. You can use anywhere from 1L to 4L depending on the texture you need: less water gives firmer peaks, more water gives a lighter, airier cream. Oat milk or almond milk can replace water for a subtle flavored base.
With the mixer running on low, gradually add the full 1,000g bag (1kg) of Frosty Whip powder into the water. Adding while mixing prevents lumps from forming.
Continue mixing on low until the powder is fully dissolved and the mixture is smooth and homogeneous: no visible lumps or dry powder.
Add your chosen flavoring and mix briefly to incorporate before whipping to peaks.
Gourmet pastes (Dolce Delizia): 240-300g per 1kg bag. Popular: Pistachio, Hazelnut, Rocher, Strawberry, Amaretto, Tiramisu. Concentrated flavors: 3g per 200g of prepared mix (45g per full bag at 1:2 ratio).
Increase mixer speed and whip until the cream reaches your desired peak stiffness, approximately 3 minutes. Soft peaks for beverages and toppings, medium for mousse and pies, firm peaks for frosting and piping.
Pipe, spoon, or fold the cream into your dessert preparations. Frosty Whip holds its shape for 8+ hours without refrigeration: ideal for cakes, pies, éclairs, mousses, beverages, and frozen desserts.
Frosty Whip works across a wide range of water ratios, giving you full control over texture. 1:1 (100g powder + 100ml water) produces firm peaks: ideal for cake frosting, éclair filling, and piping decoration. 1:1.5 gives medium peaks for mousse and pie toppings. 1:2 produces a standard Chantilly cream for beverage toppings and fruit desserts. 1:4 creates light, airy dollops for frozen dessert finishing. One product, four textures.
Add the measured cool water to the Frosty Whip powder and whip for approximately 3 minutes using an electric mixer or by hand. Always use cool water; warm water reduces peak stability. If adding a gourmet flavor paste, fold it into the dry powder first before adding water. Stop whipping when you reach the desired peak stiffness for your application.
Pro tip: chilling the bowl before whipping gives slightly firmer, more stable peaks: useful for warm kitchen environments.
Yes. Frosty Whip accepts both gourmet pastes and concentrated flavors. For Dolce Delizia gourmet pastes, use 80-100g per 1,000g of total prepared mix (powder + water combined). For a full bag at 1:2 ratio (1,000g powder + 2,000ml water = 3,000g total mix), that equates to 240-300g of gourmet paste per bag. For AussieBlends concentrated flavors, use 3g per 200g of prepared mix. For a full bag at 1:2 ratio (3,000g total mix), that equates to 45g of concentrated flavor per bag. Both dosages scale proportionally for smaller batches.
Gourmet pastes: fold into dry powder first → add water → whip. Concentrated flavors: add to prepared mix after whipping, per-portion or per-batch.
Yes on both counts. The dry powder is shelf stable for 18 months stored below 25°C; no refrigeration required before mixing. Once prepared, the whipped cream holds its shape for 8 or more hours without refrigeration and does not weep, collapse, or lose volume the way standard dairy cream does. This makes it ideal for display counters, buffet stations, pre-topped beverages, and pastry cases.
Frosty Whip does not contain liquid milk or dairy cream, but it does contain Sodium Caseinate, a protein derived from milk. This makes it vegetarian but not suitable for vegans or customers with a milk allergy. It is Halal certified by the Islamic Council of Western Australia.
Yes. Frosty Whip can be used as a dough enricher in baking applications. Reconstitute at a 1:1 ratio (100g powder + 100g water) and substitute for dairy cream in your recipe. The fat from the cream acts as a natural enricher, resulting in a tender, moist crumb, similar to the texture of Japanese milk bread. It works well in soft enriched breads, dinner rolls, and cream-based pastry doughs.
Bread tip: reconstitute at 1:1 and use in place of dairy cream in any enriched bread or soft roll recipe for a tender, fluffy crumb.
This has not been formally tested. In principle, it should work at a 1:2 or 1:3 ratio since the dispenser provides the aeration via N₂O charge rather than mechanical whipping. However, results may vary depending on the dispenser model and charge pressure. We recommend testing before committing to service use.
Not formally tested. Start at 1:2 ratio with a single charge and assess consistency before scaling.
Yes. Electric whipping cream dispensers work well with Frosty Whip up to a 1:4 ratio, provided the dispenser can regulate air incorporation. The higher the water ratio, the lighter and more airy the result. If your dispenser has adjustable air control, start at 1:2 and increase water ratio progressively to find the optimal consistency for your application.
Yes. Always use cool water for best results. Warm or hot water reduces the stability of the peaks and can prevent the cream from reaching firm consistency. In hot kitchen environments, refrigerating the water beforehand or chilling the mixing bowl helps achieve firmer, more consistent peaks.
Yes. Frosty Whip can be reconstituted with oat milk or almond milk instead of water, adding a subtle complementary flavor to the cream. Use the same ratios as with water. Note that non-dairy milks contain natural sugars and fats that may slightly affect peak stability; start at 1:1.5 and adjust from there.
Works well with: oat milk (subtle sweetness), almond milk (light nutty note). Use cool milk, same ratios as water.
Yes. Folding dissolved gelatine into freshly whipped Frosty Whip cream creates a set mousse that holds its shape in moulds for plated desserts. Use 2-3g of gelatine per 100g of powder dissolved in a small amount of warm water, cooled to room temperature before folding into the whipped cream. This technique also works for no-bake cheesecakes, bavarois, and cream-set tarts.
Set mousse ratio: whip at 1:1.5 → fold in 2-3g dissolved gelatine per 100g powder → pour into mould → refrigerate 2 hours.
At a 1:2 ratio one bag (100g) produces 300g of prepared mix. After whipping, the incorporated air increases the volume significantly; the exact yield depends on your mixer and whipping time. ⏳ Exact serving yield - coming soon
Frosty Whip holds its shape for 8 or more hours at room temperature without refrigeration. For extended storage in the refrigerator, keep covered. ⏳ Exact refrigerated shelf life - coming soon
