The invention relates to a frozen beverage topping composition which
provides a frothy or foam layer to a beverage. The beverage topping
composition provides creaming and can flavor, sweeten, and slightly cool
coffee and other beverages. The frozen beverage topping composition of the
invention may be made in non-dairy, dairy (containing non-fat dry milk and
non-dairy fat), and real dairy (containing non-fat dry mile and butterfat)
forms, as well as caloric and non-caloric sweetened versions. Methods of
producing the frozen beverage topping composition are provided as well as
methods of using the frozen beverage topping compositions.
