Whipped Topping K.Desserts (Sauces and Toppings) No.016
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|Yield: 100 Portions Each Portion: 1/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 7.50 Cup | 1. Place cold water in mixer bowl |
|Dessert Topping | 2LB | 2.00 Qrt | add topping, milk, and vanilla |
|Milk, Non Fat, Dry, | 7OZ| 1.33 Cup | Using whip at low speed, whip |
|Milk Powder | | | 3 minutes or until well |
|Vanilla Extract | | 0.25 Cup | blended. Scrape down bowl. |
| | | | 2. Whip at high speed 5 to 10 min |
| | | | or until stiff peaks are |
| | | | formed. Cover; refrigerate |
| | | | until ready to serve. |
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NOTE: 1. When topping is used for icing cakes, fold 1 lb (1 qt)
sifted powdered sugar into whipped topping.
VARIATION
0. 1
1. BRANDY WHIPPED TOPPING: In Step 1, omit vanilla; use 1/4 cup
brandy flavoring. Follow Step 2.
2. CHOCOLATE WHIPPED TOPPING: Follow Step 1. In Step 2, fold
8 oz (2 cups) sifted cocoa into whipped topping.
3. COCONUT WHIPPED TOPPING: Follow Step 1. In Step 2, fold
1 qt (51/2 cups) chopped, prepared, sweetened coconut into
whipped topping.
4. FRUIT WHIPPED TOPPING: Follow Step 1. Drain 4 lb 8 oz
(2/3-No. 10 cn) canned crushed pineapple. In Step 2, fold
drained pineapple into whipped topping. 3 lb (1 1/2 qt)
other drained, chopped fruit may be used. YIELD: 2 1/2
Gallons.
5. LEMON WHIPPED TOPPING: Follow Step 1. In Step 2, fold 1 1/2
oz (1/2 cup) grated lemon rind (12 lemons A.P.) into
whipped topping.
6. ORANGE WHIPPED TOPPING: Follow Step 1. In Step 2, fold 3 oz
(1 cup) grated orange rind (7 oranges A.P.) into whipped
topping.
7. RUM WHIPPED TOPPING: In Step 1, omit vanilla; use 1/4 cup
rum flavoring. Follow Step 2.
8. SPICED WHIPPED TOPPING: Follow Step 1. In Step 2, add 1 tbsp
ground cinnamon, 2 tsp ground cloves, and 2 tsp ground
nutmeg to whipped topping.
9. STRAWBERRY WHIPPED TOPPING: In Step 1, use 4 lb frozen
strawberries; thaw and drain well. Measure 1 qt of juice;
add 3 1/2 cups water. Follow remainder of Step 1. In Step
2, fold drained strawberries into whipped topping.
YIELD: 2 1/2 Gallons.
10. WHIPPED TOPPING (TOPPING, DESSERT AND BAKERY PRODUCTS,
FROZEN): Omit Steps 1 and 2. Use 6 1/2 or 7 lb cn (3 qt)
topping, dessert and bakery products, frozen. Defrost
topping in refrigerator to a temperature of 40`F. to 45`F.
or until tiny ice crystals remain. CONTINUED.
11. WHIPPED TOPPING (TOPPING, DESSERT AND BAKERY PRODUCTS,
FROZEN): CONTINUED: Place topping in chilled mixer bowl.
Using whip at medium speed, whip topping 10 to 20 minutes
or until stiff peaks form. Cover, refrigerate until ready
to serve.