Vanilla Custard Cream Pastry Filling, 12 oz. - Cake, Donut and Dessert Topping and Spread - Cooking and Baking Ingredient For Cakes, Ice Cream - Dairy, Kosher - By Baker’s Choice

Description

Your taste buds are going to love Baker’s Choice Creams & Pastry Fillings! With a wide variety of flavors to choose from, the possibilities are endless and delicious! These tasty ingredients are perfect for baking, cooking and even snacking. Use them to make cakes, cookies, cheesecakes, pastries and pies. Some are perfect topping for ice cream, sundaes, toast, pancakes or waffles, while others are the perfect ingredient for milkshakes, smoothies, syrups, glazes and icings. Don’t bake without Baker’s Choice!AVAILABLE FLAVORS: Caramel Cream - Dairy (10.5 oz) Non-Dairy Caramel Cream (14 oz. Tub) Caramel Cream Non Dairy (Pareve) (16 oz) Sweetened Condensed Milk (10.5 oz) Liquid Marble Chocolate (14 oz) Donut Jelly (14 oz) Vanilla Custard (12 oz) Lemon Crème (12 oz) Dairy Chocolate Cream (14 oz) Dairy Nougat Cream (14 oz) Dairy White Chocolate Cream (12 oz) Non Dairy (Parve) Chocolate Cream (14 oz) Non Dairy (Parve) Hazelnut Cream (14 oz) Halva Cream (14 oz) Lotus Cream (14 oz)SPREAD IT, BAKE IT, DRIZZLE IT AND DIP IT!Elevate the look and taste of your favorite sweet treats. Add this secret ingredient to your recipes and give it an irresistible taste. Use it to make brownies, crispy rice treats, cakes, cookies, pies or cheesecake. Mix it in milkshakes or smoothies to add texture and flavor. It’s delicious spread it over pancakes, waffles, toast or croissants. All of our creams are perfect for making filings and they’re perfect for layered cakes too.OUR COMMITMENT TO QUALITYAt Baker’s Choice, we believe it’s all about quality. Established in 1997, we’ve been working hard to provide ready-made baking ingredients for our customers. We source the globe for a unique variety of premium quality ingredients to make our toppings and dessert decorations. You can count on our fresh ingredients to make your signature treats even more delicious.