Delicious Recipes with K-Frost
Discover amazing recipes you can create with our K-Frost Sweet Cream and Milk Chocolate frosting mixes. From classic cakes to trendy Korean-style desserts, we've got inspiration for every baker!
K-Frost Quick Starter Guide!
- Measure out as much as you like
- Use more for a stronger flavor and less if you want milder
- Add heavy whipping cream and stir
- Use a hand mixer or milk frother to mix
- Voila!
In the meantime, feel free to experiment with our frosting mixes and share your creations with us!
The not-too-sweet cream,
made for dessert.
K-Frost is a shelf-stable Korean-style whipped cream & frosting mix. Just add cream and whip — an airy, pipeable, barely-sweet finish that holds its shape on cakes, churns into ice cream, and folds into mousse. Proven across the dessert case.
American palates are walking away from sugar.
For a generation raised on cloying frosting and sugar-bomb desserts, "not too sweet" has become the highest compliment a dessert can earn. It's the defining quality of Korean and Japanese bakeries — and exactly what K-Frost was engineered to deliver, consistently, without a pastry team.
"Deol dalda" — less sweet. The phrase behind the Korean & Japanese bakery wave, and the not-too-sweet desserts setting the trend in the U.S.
From pouch to finished dessert: add cream. No buttercream to make, no tempering, no pastry station required.
To an airy, pipeable whip that holds its shape. No cold chain on the dry mix; consistent batch to batch.
One pouch. Cream. Four minutes.
A dry mix that turns ordinary cream into a structured, pipeable, barely-sweet whip — the kind you'd expect from a Seoul pâtisserie, not a foodservice line. Born from a family recipe, then dialed in by food scientists for consistency batch to batch.
Pour
Combine K-Frost with cold cream — no butter to cream, no temperatures to manage.
Whip
Three to four minutes to a stable, airy peak that pipes clean and holds its shape.
Finish
Pipe onto cake, churn into frozen, or fold into a mousse. Same pouch, dozens of desserts.
Proven across the dessert case.
Not concepts — desserts we've made, filmed, and served. Every one comes from the same shelf-stable pouch.
Cakes, Cupcakes & Piped Toppings
Frosts and pipes clean, holds a crisp shape, and finishes barely-sweet — on layer cakes, cupcakes, and plated desserts.
Proven dailyIce Cream & Soft Serve
Churns into a smooth, not-too-sweet ice cream and soft serve (we make ours in a Ninja Creami) — a clean base for any flavor.
FrozenMousse, Fillings & Parfaits
Folds into mousse, cake and cream-puff fillings, and layered parfaits — structure that sets up and stays.
VersatileWhere else K-Frost could go — and which formats best fit your menu — is exactly the kind of thing we'd love to put in front of your R&D team to explore with their own methods.
The operational case writes itself.
No cold chain on the mix
The dry pouch is shelf-stable. Dairy enters only as the cream you already stock — fewer SKUs to refrigerate, ship, and waste.
Insulated from butter volatility
Built on sugar, starch and gum — predictable, contract-friendly costs with no exposure to dairy-fat price swings.
Allergen-friendly base
No eggs, nuts, wheat, soy, sesame, fish or shellfish in the mix — a cleaner story for menu labeling and guest trust.
Low-skill, repeatable prep
Any line cook can produce a pâtisserie-grade whip in minutes. Training is one demo; output is identical store to store.
We named it for Hammi — what the grandkids called our mother, because they couldn't quite say Halmoni. Her recipes were never too sweet. We just made them something a kitchen anywhere could pour.
Ready for a test bake.
Sweet Cream
The everyday base — clean, milky, barely sweet. Built for frosting, frozen, and finishing.
Milk Chocolate
A cocoa-forward whip for cakes, mousse, and frozen desserts.
Custom flavor development
Matcha, ube, injeolmi, seasonal — co-developed to a dessert spec.
Let's put it on the plate.
We'll send samples of both flavors, plus a short reel of the desserts we've already made with it. Most partners decide within two test bakes.