A manufacturing recipe method for an active probiotics foaming fresh cream dessert sauce is disclosed. The active probiotics foaming fresh cream dessert sauce, which is formed by uniformly mixing an active probiotics fermented milk and a highly active probiotics powder with a foaming fresh cream, can be deemed as a new functional food with new flavor, and may be used as a surface decoration of a dessert and cake, a sandwich layer, and stuffing and a filling material of dessert, and may be smeared on the surface of a baked dessert. A filling sauce manufacturing recipe method for a seasoning which is used for cake piping decorations, dessert sandwich smeared layers, puff stuffings, fruit ice sundaes, fancy ice cream and dressings is provided. For example, a cake surface decoration, which is originally provided with a foaming fresh cream ingredient as the base, can be turned into a probiotics functional foaming fresh cream with functions by adding the active probiotics fermented milk and the highly active probiotics powder, capable of increasing the special flavor and healthcare function and regulate the milk fat content of the recipe and promoting the metabolism for the body environmental protection. Compared to conventional products which are simply provided with pure foaming fresh cream, the disclosed manufacturing recipe method can increase the food benefits and provides more various flavors and have the particular natural and organic functions for health-oriented, novel dessert and cake piping decoration and inner layer smearing dressings, and provide the same benefit as edible probiotics, capable of creating gastronomic food opportunity, creative style and new milestone.一種活性益生菌發泡鮮奶油甜點醬料之製程配方方法，是經由活性益生菌醱酵乳與高活性益生菌種菌粉與發泡鮮奶油均勻混合而形成。是一種新的風味新的機能食品，在甜點蛋糕表面裝飾及夾心塗層及甜點內餡填充料的使用，可依需要塗抹在烘焙甜點之表面，蛋糕擠花裝飾及糕點夾心塗層及泡芙內餡及水果冰品聖代及花式冰淇淋及抹醬等等之佐料的填充醬料配方製程方法。例如蛋糕表面裝飾原本只有發泡鮮奶油成份為基底，但加入活性益生菌醱酵乳與高活性益生菌種菌粉之後，可變成有機能作用的益生菌機能發泡鮮奶油，也可增加特殊風味及養生機能及調節配方之乳脂肪含量，並作體內環保之代謝，較以往只有單純發泡鮮奶油的製品，多了食益及具有更多樣性
