Desserts - Sauces & Toppings

Recipe#498

Whipped Cream

Servings: YIELD: 100 Portions (1 Gallon)
Portions: 2 to 3 Tablespoons Each
Pan Size:
Temperature:

INGREDIENTS

2 qt. cream, whipping, cold
1 1/4 cups (5 oz) sugar, powdered, sifted
2 tbsp. vanilla

INSTRUCTIONS

Pour cream into chilled mixer bowl. Using whip at medium speed, whip to 7 minutes or until slightly thickened. Gradually add sugar and vanilla. Whip 7 to 8 minutes or until stiff (do not overwhip). Cover; refrigerate until ready to serve.

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. Do not use a mixer bowl larger than 20 gt for 2 qt to 1 gal cream.

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