| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
SUGAR; POWDER 2 LB |
| 2 |
qt |
TOPPING DES & BAK |
| 2 |
tb |
IMITATION VANILLA |
INSTRUCTIONS
1. POUR CREAM INTO CHILLED MIXER BOWL. USING WHIP AT MEDIUM SPEED, WHIP
3 TO 7 MINUTES OR UNITL SLIGHTLY THICKENED.
2. GRADUALLY ADD SUGAR AND VANILLA. WHIP 7 TO 8 MINUTES OR UNTIL STIFF
(DO NOT OVERWHIP).
3. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. KEEP CREAM CHILLED BEFORE AND DURING SERVING PERIOD.
NOTE: 2. WHIP CREAM IN SMALL BATCHES OF NOT MORE THAN 1 GAL OF CREAM
(MEASURED BEFORE WHIPPING) AT ONE TIME.
NOTE: 3. IN STEP 1, DO NOT USE A MIXER BOWL LARGER THAN 20 QT TO 1 GAL
CREAM.
Recipe Number: K01500
SERVING SIZE: 2 1/2 TABL
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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