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Strawberry Whipped Topping for 100


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Servings: 100 Portions (1 3/4 to 2 Gallons)
Portions: 1/4 Cup Each

3 1/2 cups water, cold
1 quart reserved juice plus water
2-1 lb can (2 lb) topping dessert and bakery products, dehydrated
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
4 tablespoon vanilla (optional)
4 lb strawberries, frozen, thaw and drain, reserve juice

Put cold water into mixer bowl; add reserved juice and water; add topping, milk and
vanilla. Using whip at low speed, whip 3 minutes or until thoroughly blended. Scrape
down bowl and whip. Whip at high speed 5 to 10 minutes or until stiff peeks are formed.
Fold drained strawberries into whipped topping. Cover and refrigerate until ready to use.

NOTE:
When topping is used for icing cakes, fold 1 quart (1 lb) sifted powdered sugar into
whipped topping.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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