Filling & Topping Emulsifiers
Whip up an airy, light cake filling that lasts with Cresta®Whip alpha-gel emulsifiers
In addition to improving air incorporation in cake batters, the emulsification properties in Cresta®Whip can also help to create an aerated, light cake filling or frosting that keeps its structure when applied to the cake.
The use of Cresta®Whip helps the emulsification of fats within icings, particularly those that are applied when warm or hot.
Some examples of where Cresta®Whip can help improve recipes include:
- Fudge icings made using softer fats can benefit from the addition of Cresta®Whip, to reduce the amount of ‘oiling out’.
- Cresta®Whip can prevent the fat splitting in chocolate icings or toppings during setting, which would re-set as white spots.
When working with sugarpaste, the addition of Cresta®Whip can improve fat retention and helps to prevent drying out.
- Cresta®Whip can also be used in Ganache at the heating stage to prevent splitting - or help you to produce a light cake filling when it is cooled and whipped.
For advice on which product in the Cresta®Whip range would be most suited to your application, please contact our Manufacturing Support team.