WATER, HIGH FRUCTOSE CORN SYRUP, HYDROGENATED VEGETABLE OIL (PALM, PALM KERNEL, COCONUT AND/OR COTTONSEED), CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, *SODIUM CASEINATE (A MILK DERIVATIVE), CARBOHYDRATE GUM, LACTYLIC ESTERS OF FATTY ACIDS, SODIUM STEAROYL LACTYLATE, DIPOTASSIUM PHOSPHATE, SALT, NATURAL FLAVOR, MONO AND DIGLYCERIDES, XANTHAN GUM, COLORED WITH BETA CAROTENE. *NOT A SOURCE OF LACTOSE
1. ARRIVES FROZEN. 2. STORE IN FREEZER 0 F. 3. THAW IN REFRIGERATOR 35-44 F FOR 24-36 HOURS BEFORE USE. 4. NEVER REFREEZE UNWHIPPED PRODUCT. PREPARATION: 1. SHAKE CONTAINER WELL BEFORE OPENING. 2. POUR INTO CHILLED BOWL. LIQUID WHIP TOPPING SHOULD NOT EXCEED 20% CAPACITY OF THE BOWL. 3. MIX ON MEDIUM OR HIGH SPEED UNTIL SOFT PEAKS FORM AND GLOSS DISAPPEARS. 4. IDEAL WHIPPING TEMPERATURE FOR PRODUCT IS 45-50 F. TEMPERATURE, WHIPPING SPEED, BOWL SIZE AND AMOUNT OF PRODUCT WHIPPED AFFECT WHIPPING TIME. WHIPPING AT COLDER TEMPERATURES RESULTS IN SLIGHTLY LONGER WHIPPING TIME AND A GLOSSY APPEARANCE. WHIPPING AT WARMER TEMPERATURES RESULTS IN A SHORTER WHIPPING TIME AND A DULL APPEARANCE. COLD AND WARMER TEMPERATURES SLIGHTLY REDUCE YIELD. 5. WHIPPED PRODUCT MUST BE STORED UNDER REFRIGERATION AND CAN BE FROZEN. PERISHABLE. KEEP REFRIGERATED THAW UNDER REFRIGERATION (35° TO 44°F) FOR 24-36 HOURS BEFORE USE. SHAKE WELL BEFORE OPENING
