Whipped Cream K.Desserts (Sauces and Toppings) No.015
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|Yield: 100 Portions Each Portion: 2 to 3 Tablespoons|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Dessert Topping | | 2.00 Qrt | 1. Pour cream into chiled mixer |
| | | | bowl. Using whip at medium |
| | | | speed, whip 3 to 7 minutes or |
| | | | until slightly thickened. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Confectioners| 5OZ| 1.25 Cup | 2. Gradually add sugar and |
|, 6X | | | vanilla. Whip 7 to 8 minutes |
|Vanilla Extract | | 2.00 Tbsp| or until stiff |
| | | | (do not over whip). |
| | | | 3. Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. Keep cream chilled before and during serving period.
2. Whip cream in small batches of not more than 1 gal of cream
(measured before whipping) at one time.
3. In Step 1, do not use a mixer bowl larger than 20 qt for
2 qt to 1 gallon cream.