Ingredients：19.5% milk fat, 19.0% vegetable fat, and 4.5% non-fat milk solids.



Founded in the early Meiji period, Nakazawa Dairy was established by Sojiro Nakazawa, who chose to set up a farm around the Shinbashi area in Tokyo to begin producing fresh milk. Observing the gradual Westernization of dining culture, he dedicated himself to the field of dairy products. During the Taisho era, as the demand for dairy products increased, Nakazawa Dairy invented a new machine capable of producing high-fat content fresh cream, thereby expanding its market in the dessert field. In the early Showa period, with the emergence of products similar to strawberry fresh cream cakes, fresh cream items garnered enthusiastic attention from consumers.

In response to various trends, Nakazawa Dairy actively developed a variety of dairy products, among which "Nakazawa Cream" combines the advantages of both animal and vegetable fresh cream. This high-functional whipped cream features acid resistance, freeze resistance, heat resistance, and color stability, effectively balancing deliciousness and functionality. Made from high-quality Hokkaido milk and advanced exclusive technology, Nakazawa Cream is loved by pastry chefs and baristas in Japan, France, and Taiwan, as well as dessert and coffee enthusiasts. They praise it for its exceptional flavor, rich dairy aroma, and excellent mouthfeel. Particularly in dessert making, its operational stability and ease of blending with other ingredients stand out. With outstanding flavor quality and stable operability, it has sparked a delicious revolution in the world of fresh cream. You can whip it with puree for a vibrant color, making it a long-life item.



Five Key Features of Nakazawa Smart whip K:

① Acid Resistance｜Stable at pH 2

→ Even when mixed with highly acidic fruit purées or sauces, the emulsion remains stable—giving you full control over tart desserts like lemon or passion fruit.

② Heat Resistance｜Silky at 80°C

→ Whether in ganache or crème brûlée, it retains a smooth texture and elegant sheen even after high-temperature baking.

③ Freeze Resistance｜Texture Intact at -18°C

→ Withstands freezing and thawing without cracking or deterioration, ensuring frozen desserts stay as smooth and fresh as when first made.

④ Color Stability｜No Oxidation After 48hr Refrigeration

→ Keeps whipped decorations pure white and fresh-looking in refrigerated displays, preserving the refined finish of freshly completed cakes.

⑤ Shape Retention｜Holds Form for 180 Minutes

→ Maintains its structure during long production or display hours, allowing for clean cuts and stable, beautiful decoration.