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, lightly 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, lightly 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 lightly sweet — on layer cakes, cupcakes, and plated desserts.
Proven daily
Ice 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.
Frozen
Mousse, Fillings & Parfaits
Folds into mousse, cake and cream-puff fillings, and layered parfaits — structure that sets up and stays.
VersatileOne pouch, across the whole menu — from layer cakes and cupcakes to soft serve and mousse, with a finishing touch on drinks, too.
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.
Built from simple ingredients
A few simple, shelf-stable ingredients keep costs predictable and contract-friendly — 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.
Significant savings, no change in taste.
K-Frost is built for scalable, cost-conscious dessert making. For many applications, the pricey heavy cream can be replaced with milk, water, or dry milk powder — real savings, with no compromise on taste or texture. Frosting still calls for heavy cream; many other uses don't.
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 anyone in a kitchen could scoop and create.
Ready to create?
Sweet Cream
The everyday base — clean, milky, lightly 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.