Mactop whipped cream alternative from Macphie in a 1 L pack, made in Scotland, for piping on cakes, pavlovas, tarts, mousses and dessert cups.
Mactop Macphie Whipped Cream Alt. UHT comes in a dark teal carton with the red Macphie square, Mactop whipped cream alternative in white with the Arabic name, a swirl of piped cream and a volume of 1 litre. The ingredients list water, fully hydrogenated vegetable oil (palm), sugar, milk proteins (cows' milk), emulsifiers (polysorbate 60 (E435), mono- and diglycerides of fatty acids (E471) (palm), soya lecithin (E322)), acidity regulators (E331, E339(ii)), gelling agent (sodium alginate E401), stabilisers (E461, E464), salt, natural vanilla flavouring and artificial cream flavouring, with allergy advice for milk and soya. The pack says to store unopened in a cool, dry place below 20 °C, to refrigerate once opened and use within 7 days, and that once whipped it keeps for 4 days refrigerated. To whip, chill to 2 to 10 °C, fill the bowl to about a third and whip to the desired consistency. It is produced in Scotland. As general background, whipped cream is cream aerated by whisking until light and fluffy and able to hold its shape. Commonly, pastry chefs pipe it onto cakes, tarts and pavlovas. The photos show piped tartlets, a layered pavlova and a meringue nest with raspberries.