Recipe#508

Servings: YIELD: 100 Portions (1 3/4 to 2 Gallons)
Portions: 1/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

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

INSTRUCTIONS

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