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Whipped Cream (Crème Chantilly)
Amount of TREHA®︎ required :
60 g for 1000 g fresh cream
Ingredients
1000 g fresh cream (45% milk fat)
60 g granulated sugar
60 g TREHA®︎
Instructions
Combine and whip all the ingredients.
* When using a cream whipping machine, dissolve TREHA®︎ before whipping as it is not as soluble as granulated sugar at a lower temperature.
** For freezer storage, use 50 g granulated sugar and 100 g TREHA®︎ (total 15% sugars to the weight of cream instead of the amounts listed) in place of the amounts listed. (Japanese Patent 3362763 : Manufacturing Cream Kind by FUJI OIL Co., Ltd.)
TREHA®︎ benefit
Minimizes separation of water and dryness to maintain quality
Suppresses yellowing, deterioration and unpleasant deteriorated fat odor in a refrigerator / freezer
Enhances "milky" notes
