Weigh 'n Pay Whip'n Ice

Recipe:

Whip’n Ice
Add 25% water to this product and then whisk until firm peaks form. This should make its volume increase by triple. Be careful not to over whip.
 
To 250ml Whip’n Ice-add 65 ml water=950mls finished product.
To 500ml Whip’n Ice-add 125 ml water=1875mls finished product.
This product lasts three months in fridge. After whipping, it lasts five days at room temperature. (ice your cake ahead of time!!) You can freeze your finished cake if desired.


Ingredients: Sucrose, Water, Partially Hydrogenated Palm Kernel Oil, Corn Syrup, Dextrose, Sodium Casseinate (derived from milk), Stablizer 464, Emulsifier 435, Soy protein, Emulsifier 471, 475, Acidity regulator 331, Preservative 202, 211, Salt, Emulsifier 322, Natural and artificial flavour, Colour 160b, Thickener 415.

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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