This product is back in retail from July 2016
Below informations is my collection from customer and years of using this product
and solely for your knowledge only.
Frosty Whip
29 July 2016 Toa Payoh Central CC workshop using Frosty WhipWhat you could create with Frosty Whip !
Frosty Whip Creation using Frosty Whip
Frosty whip photos below: New pack could leave it in your room temperature and not hot/warm area. ( I kept it in my room usually between 25-26 degree celcius with no aircon . OPEN pack please wrap tight and keep in fridge. Wrapping tight is to avoid water condensation in the pack. (see from photo how I wrap and keep in the fridge for future use) Recipe: 100g cold water to 100g frosty powder is great for hot and outdoor weather condition. 120g cold water to 100g frosty powder is for home with no aircon. 150g cold water to 100g frosty powder is for aircon environment. in Singapore, I do not follow the packaging recipe cos I personally felt its for cooler climate only. The taste: This cream is between a whip cream and a buttercream. And a replacement for dairy whip and yet suitable to place in room temp in Singapore temperature. (NOTE: its a water base product, hence only use it on its own and not suitable for use as a cream for fondant/sugarpaste covering) Method to use (By Machine):
This product is light in texture and easy to use... refer to this youtube link for usage. In this youtube, I use 126g whip powder plus 200g cold water.... applicable for SG weather, and I manage to frost 12-14 cupcakes (standard size). refer to photo above. Method to use (By Hand): mix the frosty powder and cold water together and use a whisk to whip up. Do note that the cream after whipping by hand will not have a stiff peak texture. You have to put the mixture into a piping bag and leave it int he chiller (fridge for 30min to 1 hr then u use it for yr cakes or cupcakes. Re-whipping: If the whip is not fluffy, just rewhip in the mixer Temperture: Though this product could tolerate heat and will not melt so easily, after trying, I felt its best to whip it up in a cool room so that the whip is stabilize and will be easy to pipe. And of course if you decorate and your fridge has room, leave it inside till you bring it out for an outdoor event. I personally tried, after decorating I leave it on my dining table and after that brought it out to a party. And do note, if I will melt upon entering my hot/warm vehicle, the whip will be equally hot/warm too and this will makes it melt as well. (do make sure your vehicle is cool to sit if its in the hot sun for a period of time, I do have ladies drove 4-6 hrs from SG to Malaysia with this frosty cake in the car) If you leave the cupcakes on yr dining table for entire day at room temperature, its going to stay there as it is, its also depends on how much water you add to the powder whip. if you are going to leave it in room temperature or to be taken outdoor w/o a fridge, 100g powder to 100g cold water to whip up is good. From an individual class, I taught a lady to cream a 2 tier in her kitchen area and it was pretty warm. We only have a wall fan. If could use 100g powder with 100g cold water in this situation. can whip with colour, just add yr food colour to the liquid Feedback: At the moment, I received good respond for this Frosty whip for our SG weather and usage and definitely hope many of you will leave your comment and feedback here to share with the rest of our pals. From time to time I will post customer frosty whip creation in my facebook page: cookie decorating in singapore To buy this product: email to: enquriescookiecake@gmail.com Halal certified: This product is Halal certified in Australia. Weigh : 1 kg pack  Swissroll using Frosty Whip
Rainbow Cake using Frosty whip
Cupcakes using Frosty Whip
Strawberry Shortcake using Frosty whip
Ingredients: glucose syrup solid, veg fat, sugar, emulsifier, milk solid(sodium caseinate), stabliliser, acidity regulator, flavour, salt, anti caking agent, natural colour. (This is a dairy base product)
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Strawberry shortcake using Frosty whip
Cake decorating using Frosty Whip
Chocolate cake using Frosty Whip
Cake decorating using Frosty Whip
Strawberry shortcake cups using Frosty Whip
Chocolate cupcakes using Frosty Whip
2tier cake using Frosty whip
Strawberry cake using Frosty Whip
Swissroll using Frosty Whip
Cake design using Frosty Whip
(cartoon use chocolate)
Cupcakes using Frosty Whip
This is how you should clingwrap your frosty after you open it. How to keep your Frosty Whip
once open, wrap like the same way I did (above photo shown) and keep in the fridge up to 3-6mths only.
Cupcakes using Frosty Whip, photos from Hui Tian
Swissroll using Frosty Whip
Storage:
base on the expiry on the pack and we could include another 6months expiry. Once its open, you could keep in the fridge. The best part is, just whip enough to use and keep the rest in the fridge. Hence, its really great if we just want a small portion. 
Chocolate Cake using Frosty Whip
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