Tasty Whip Supreme
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Hanan’s Gourmet Dairy Toppings

Tasty Whip Supreme

HANAN’S Tasty Whip Supreme is a frozen, ready-to-use, whipped topping consisting of a pasteurized blend of dairy ingredients. It combines the stability and whipped volume of a non-dairy topping with the flavor profile of sweetened milk and vanilla. A Kosher Dairy product, HANAN’S Tasty Whip Supreme is produced under strict rabbinical supervision.

HANAN’S Tasty Whip Supreme is the perfect product for customers that require a whipped topping with a real dairy flavor but want to avoid the problems of using whipping cream (short refrigerated shelf life, poor whipped stability, low whipped volume, inability to freeze after whipping and high cost.). As a whipped topping, HANAN’S Tasty Whip Supreme is more economical and versatile than dairy cream.

SHELF LIFE: HANAN’S Tasty Whip Supreme arrives frozen and has a frozen shelf life of 18 months. Thaw under refrigeration only the amount of product needed. Once thawed, HANAN’S Tasty Whip Supreme has a 30-day refrigerated shelf life in an unopened container (a 5-day refrigerated shelf life in an opened container).

PERFORMANCE: HANAN’S Tasty Whip Supreme stands out from the competition specifically in this area. When properly whipped in a rotary mixer with a wire whip, will yield 400% whipped volume (4 to 1). The whipped texture can vary from a rough “cream like” surface to smooth and glossy, depending upon the user’s preference.

Refrigerated Whipped Stability will be 5 days if HANAN’S Tasty Whip Supreme was whipped to a firm consistency. If a softer whip consistency is desired, the Refrigerated Whipped Stability will be 3 days.

Once whipped, HANAN’S Tasty Whip Supreme may be refrozen (in sealed containers) for distribution.

FLAVOR: HANAN’S Tasty Whip Supreme is sweet, with a strong vanilla profile and a dairy flavor. If the user desires a sweeter product, sugar may be added before whipping to suit taste. If the user requires a stronger dairy flavor, some dairy whipping cream may be added but this will reduce the whipped stability of the product.