Henry and Henry Creme Whip Creme Filling and Icing Base, 18 Pound.

CRÈME WHIP CRÈME FILLING AND ICING BASE 18#PL CREME WHIP 18PAIL Preparation instruction: DIRECTIONS: Add 10 lb icing sugar, 6 lb 8 oz Emulsified Shortening and 2 lb 8 oz Milk Powder. Cream until light at low speed. Add 4 lbs CRÈME WHIP and cream at medium speed until light. Add 1 lb 8 oz of cold water. Cream to full volume while slowly adding water. To further improve flavor, substitute baker's margarine for half the emulsified shortening. NOTE: The addition of 3-5 lb CRÈME WHIP to 25 lb of any icing will make it lighter, smoother and creamy and will help prevent peeling or sagging.