MSK UltraWhip High Performance Vegan Foaming Agent, 500g

MSK UltraWhip High Performance Vegan Foaming Agent (500g) is a professional-use plant-based aeration ingredient developed for chefs, pastry kitchens, mixologists, and food developers who need stable, high-performance aeration across sweet and savoury applications.

Designed for use in both the whipper gun and open mixer, it creates stable foams, espumas, and whipped structures from liquids that are often difficult to aerate. This includes alcohol-based preparations and selected higher-fat mixes. Unlike egg white or aquafaba, it offers more controlled, repeatable performance with a neutral flavour profile and strong versatility across hot, cold, and dehydrated applications.

It delivers reliable volume, stability, and a fine, clean foam structure while remaining allergen-free and maintaining flavour clarity and service flexibility.

It is suitable for warm and cold espumas, cocktail foams, vegan meringues, plated dessert elements, savoury airs, whipped plant-based bakery applications, and selected high-fat emulsified systems.

UltraWhip is especially useful where traditional aerating agents struggle. In bar and dessert work, it can be used to produce stable cocktail foams and flavoured espumas even when alcohol would normally destabilise a standard meringue or foam base. In pastry and plant-based baking, it supports light, aerated textures in meringues, soufflés, mousses, and cakes, and can also be dehydrated to produce crisp, intensely flavoured vegan meringues.

Its flavour profile is neutral, allowing the character of the base ingredient to remain dominant rather than being masked by egg or legume notes. This makes it particularly effective in refined applications where clean flavour delivery matters, including herb foams, citrus preparations, savoury canapés, fruit-based components, and spirit-led cocktail toppings.

UltraWhip offers a more standardised and repeatable result than aquafaba, without the variability associated with chickpea liquid, while also providing a broader plant-based alternative to egg white across modern foaming applications.

For best results, disperse 5% UltraWhip by weight into the liquid or purée, allow 5–10 minutes for hydration, then whisk or charge in a siphon. It can be served cold or warm, with stable performance up to 60°C. In service, it is ideal for fast finishing of canapés, amuse-bouches, pre-desserts, plated desserts, and drinks. When used in baking and dehydration, it provides a practical plant-based alternative to traditional aerating ingredients where stability, consistency, and ease of use are critical.

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Key Specifications

Product name: MSK UltraWhip High Performance Vegan Foaming Agent

Size: 500g

Colour: Clear

Product type: Vegan whipping and foaming agent

Suitable for: Professional kitchens, pastry chefs, mixologists, bakeries, and R&D teams

Hydration time: 5–10 minutes

Application temperature: Hot or cold

Heat stability: Suitable for warm service up to 60°C

Flavour profile: Neutral

Preparation method: Whisk, stick blender, open beater, or siphon/whipper gun

Dietary suitability: Vegan, plant-based, allergen-free

Use case: Foaming, whipping, aeration

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Dosage Guide

Typical use: 5% of the total weight of the liquid

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Suitable for:

Warm espumas

Cold espumas

Cocktail foams

Alcohol-based foams

Vegan meringues

Dehydrated meringues

Sweet foams for plated desserts

Savoury foams for canapés and amuse-bouches

Pre-dessert elements

Plant-based mousses

Vegan soufflés

Vegan cakes

Macarons used with MSK Eggless

Aerated hollandaise-style systems

Fruit or herb-based foams

Whipped toppings and finishing components