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Toppings and fillings

Mix for Swiss Cream

Like the taste of crème pâtissière and the texture of whipped cream? You’re not the only one so that’s why there’s Crème Suisse, or Swiss Cream. Within this combination the fluffy texture and full flavour of both creams come together perfectly. Use this Swiss Cream to fill cakes, tarts, pies, puff pastry and choux pastry, as a dessert or a topping on cupcakes. Just add water and enjoy all of these possibilities.

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Mix for Swiss Cream

Sugar, modified starch (potato), glucose syrup (dried), milk powder (skimmed), vegetable oil and fat (coconut), dextrose, partially hydrogenated oil (palm), whey powder (milk), emulsifier: E471 (sunflower), E472f, hydrogenated coconut fat, milk protein, gelling agent: E516, E450, E339, E401, preservative: E202, stabiliser: E450, E263, E339, E516, colour: E160b, E101, flavouring, thickener: E401, E464, anti-caking agent: E341.

For allergens, see ingredients in bold.

May contain traces of: gluten, crustaceans, soy, lupin.

Store in a cool, dry place.


Nutritional values per 100 g

Energy1960 kJ / 468 kcal
Fat17 g
of which saturated15 g
Carbohydrate74 g
of which sugar56 g
Protein4,3 g
Salt0,6 g
  • 500 g (F10155)
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Preparation of Mix for Swiss Cream


Ingredients need to be at room temperature.

For one portion: use 250 g mix and 550 ml water.


Put the mix and the water in a bowl.


Place a whisk on the mixer and mix for 5 minutes at high speed.


Let the cream rest for 15 minutes before processing it.