Dry Whipped Topping Mix

Store in a cool, dry place in its original, sealed packaging. Once prepared, it must be refrigerated and will typically last for a few days.

Always use very cold liquid (milk or water) for the best whipping results.

Chill your mixing bowl and whisk or beaters before you start for extra volume.

Whip until soft peaks form; over-whipping can make it grainy.

Can be used as a frosting, a topping for pies and cakes, or folded into mousses.

Using warm liquid, which prevents the topping from whipping properly.

Not whipping long enough, resulting in a thin, runny consistency.

Over-whipping, which can cause the fats to break down and create a curdled or grainy texture.