Creams

Edelweiss White Cream

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Total fat
(average)
39%

White base cream, with a compact consistency and milky taste, that lends itself to being flavoured.

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Certifications
Features
Available formats
6 Kg bucket
Product code: 7563
Applications
Chocolaterie

As a filling to be used in its pure form or added to chocolate to provide more structure. Perfect with the addition of inclusions. When used in pralines, it is recommended to melt the cream at a temperature of 26/28°C. Very suitable to be flavoured with aromas or distinctive fatty pastes.

Recommended for
Pastry

A wide range of possible uses: fillings, added to pastry, butter-based creams, meringues, glazes, decorations. When processing in the stand mixer, we recommend using at room temperature. To glaze cakes, monoportion desserts and mignon, melt the cream at a temperature of 32/33°C. For glazes, it is recommended to slightly cool the cake first, melt the cream at a temperature of 30/32°C and use as quickly as possible. Perfect whipped up to decorate cupcakes.

Recommended for
It can also be used for
  • Pastry bases
  • Cooking
Gelato

It can also be used for
  • Coating
Description

White base cream, with a compact yet easy to melt consistency, soft to cut. Milky flavour that lends itself to being modified with flavourings and distinctive fatty pastes. Can be processed in the stand mixer to obtain a lighter structure.

Recommended temperature to use at: approx. 32°/33°C when glazing; approx. 22°C in stand mixer.