Western Star Thickened Cream is a rich, creamy product made from fresh, high-quality cream. Perfect for a variety of culinary uses, this thickened cream can be added to both sweet and savory dishes to enhance texture and flavor. Its velvety smoothness and luxurious consistency make it an ideal choice for cooking, baking, or even as a topping for desserts.
With a fat content of 35%, Western Star Thickened Cream is perfect for whipping, pouring over desserts, or incorporating into sauces, soups, and casseroles. The product comes in a convenient 300ml bottle, making it easy to use for small or medium-sized recipes.
Key Features:
- Rich and Creamy Texture: Western Star Thickened Cream has a thick, smooth texture that works beautifully in both hot and cold dishes.
- High-Quality Ingredients: Made from fresh cream, it delivers a premium taste with every use.
- Versatile Usage: Suitable for a wide range of recipes, including soups, sauces, cakes, and desserts. It can also be used as a topping for pies, fruits, or ice cream.
- Whip and Hold: This cream is ideal for whipping, holding its shape, making it perfect for decorating cakes and pastries.
- No Artificial Additives: Free from artificial flavors and colors, ensuring a natural taste and high-quality product.
Ingredients:
- Cream (contains milk)
- Stabiliser (410, 466) – to maintain consistency and prevent separation
- Preservative (202) – to preserve freshness and ensure shelf stability.
Nutritional Information (per 100ml):
- Energy: 1300 kJ (314 kcal)
- Protein: 1.5g
- Fat: 34g
- Carbohydrates: 3.2g
- Sodium: 30mg
- Calcium: 35mg
Storage and Usage:
- Storage: Store in a cool, dry place. Once opened, keep the product refrigerated and consume within 5-7 days for optimal freshness.
- Usage: Use in a variety of dishes to enhance flavor and texture. Western Star Thickened Cream can be whipped to add a light, airy finish to cakes, pies, and other baked goods. It can also be stirred into sauces, soups, or used as a rich topping for desserts like puddings, fruits, and pastries.
