Summary of what we know from the original: Karina Basic Milk is a universal powdered ingredient used to flavour and stabilise dairy whipping cream, butter or margarine, and can also be used in special surface glazes. It has a delicious milky taste and can be combined with other Karina flavours. For stabilising dairy whipping cream: use 1000 g Karina Basic Milk mixed with 500 g drinking water for 3000 g cream. For buttercream: use 1 kg Karina Basic Milk mixed with 500 g drinking water for 500 g butter; whisk the swollen mixture into butter (or into whipped cream in the previous case). Net weight 500 g. Average nutrition per 100 g: 2162 kJ / 517 kcal; fat 27.5 g (saturates 22.3 g); carbohydrates 60.0 g (sugars 53.2 g); fibre 0.5 g; protein 7.1 g; salt 0.8 g. Flavour notes: cream, milk, yoghurt. Allergens: milk.

Karina Basic Milk is the reliable helper you reach for when you want stable, smooth and great-tasting cream that holds its shape beautifully. This versatile powdered stabiliser adds a gentle milky, creamy flavour while helping whipped dairy cream, buttercream and even selected finishing glazes stay firm, neat and easy to work with—ideal for cakes, cupcakes, desserts and celebration bakes.

Whether you’re piping rosettes for a birthday cake or filling layers that need to survive transport, Karina Basic Milk helps you achieve a clean, professional finish with less stress. It’s also perfect for creating a “duo” taste by pairing the milky base with another Karina variety for a richer flavour profile.

How to use (guideline):
To stabilise dairy whipped cream: For 3000 g whipping cream, use 1000 g Karina Basic Milk mixed with 500 g drinking water. Whisk the prepared mixture into the whipped cream.
To make buttercream: For 500 g butter, use 1 kg Karina Basic Milk. Mix with 500 g drinking water, allow the mixture to swell, then whisk into the butter.

Why you’ll love Karina Basic Milk:

• Helps whipped cream and creams hold their shape
• Adds a pleasant milky flavour (cream/milk/yoghurt notes)
• Great for piping, filling and finishing
• Useful for special surface glazes
• Easy to combine with other Karina flavours for a duo effect

FAQs

1) What is Karina Basic Milk used for?
Karina Basic Milk is a powdered stabiliser and flavouring for dairy whipped cream, buttercream (with butter or margarine) and selected finishing glazes.

2) Does Karina Basic Milk change the taste?
Yes—Karina Basic Milk adds a pleasant, creamy milky taste with notes reminiscent of cream, milk and yoghurt.

3) How do I stabilise dairy whipped cream with Karina Basic Milk?
Use 1000 g Karina Basic Milk for 3000 g whipping cream and mix the powder with 500 g drinking water, then whisk into the whipped cream as instructed.

4) Can I use Karina Basic Milk for buttercream?
Yes. For 500 g butter, mix 1 kg Karina Basic Milk with 500 g drinking water, let it swell, then whisk into the butter.

5) Does it contain allergens?
Yes. Karina Basic Milk contains milk (allergen).

6) How should I store Karina Basic Milk?
Store in a dry place at a maximum of 25°C.

7) Can I combine Karina Basic Milk with other flavours?
Yes—its milky base works well in a duo combination with other Karina varieties for a more complex flavour.

Ready for firmer, cleaner, more confident decorating? Add Karina Basic Milk to your baking kit and create stable, delicious creams that look as good as they taste—order now at WorldofConfectioners.com.

Average nutritional values per 100 g of product:
Energy: 2162 kJ (517 kcal)
Fat: 27.5 g
of which saturates: 22.3 g
Carbohydrates: 60.0 g
of which sugars: 53.2 g
Fibre: 0.5 g
Protein: 7.1 g
Salt: 0.8 g

Stabilising dairy whipped cream – for 3000 g whipping cream use 1000 g Karina Basic Milk mixed with 500 g drinking water. If you want to make buttercream, for 500 g butter use 1 kg Karina Basic Milk; mix with 500 g drinking water and whisk the swollen mixture into the butter (in the previous case, into the whipped cream).

Store in a dry place (max. 25°C)