Wild Berry Cream Stabilizer – reliable firmness for your cream cakes

With this cream stabilizer, you can bake and fill cream cakes that remain stable when cut yet still taste creamy. The real wild berries give you natural color and fruit notes – without artificial acidity.

✓ Gelatin-based – for reliable stability and firmness

✓ Real wild berry pieces – dried currants and blueberries for authentic flavor

✓ Natural acidification – with citric acid and beetroot powder for intense wild berry coloring

✓ Versatile – for cream cakes, slices, and cake creams

✓ Customizable dosage – you control the consistency with the amount of water

Tip: For classic wild berry cream cakes, use approx. 50–70 g per liter of cream, depending on the desired firmness. Mix cold, let it sit briefly, and fold into whipped cream – the stability lasts for several hours.

Ingredients:
Sugar, Maltodextrin, Gelatin, Flavor, Dried Currants and Blueberries, Acidifier Citric Acid, Starch, Beetroot Powder

Nutritional Information (per 100 g):
Energy: 1644 kJ / 387 Kcal
Fat: 0.1 grams
of which unsaturated fatty acids: 0 grams
Carbohydrates: 87.6 grams
of which sugar: 73.7 grams
Protein: 6.8 grams
Salt: 0.059