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Whipped Cream
Source: U.S. Department of Defence

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DESSERTS (SAUCES AND TOPPINGS) No.K 001 00
WHIPPED CREAM
Yield 100
Portion 2 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
72 cal
2g
0g
7g
26 mg
7 mg
12 mg
Ingredient
Weight
Measure
Issue
CREAM,WHIPPING,COLD
4-1/4 lbs
2 qts
SUGAR,POWDERED,SIFTED
5-1/4 oz
1-1/4 cup
EXTRACT,VANILLA
7/8 oz
2 tbsp
Method
1 Pour cream into chilled mixer bowl. Using whip at medium speed, whip 1 gallon of cream 3 to 7 minutes or until slightly thickened.
2 Gradually add sugar and vanilla. Whip 7 to 8 minutes or until stiff. DO NOT OVER WHIP.
3 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.



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Whipped Cream

Yield: 100 Portion: 2 Tablespoons
Calories: 72 cal
Carbohydrates: 2g
Protein: 0g
Fat: 7g
Cholesterol: 26 mg
Sodium: 7 mg
Calcium: 12 mg

Ingredient Weight Measure Issue
CREAM,WHIPPING,COLD 4-1/4 lbs 2 qts
SUGAR,POWDERED,SIFTED 5-1/4 oz 1-1/4 cup
EXTRACT,VANILLA 7/8 oz 2 tbsp

Method:
1 Pour cream into chilled mixer bowl. Using whip at medium speed, whip 1 gallon of cream 3 to 7 minutes or until slightly thickened.
2 Gradually add sugar and vanilla. Whip 7 to 8 minutes or until stiff. DO NOT OVER WHIP.
3 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/desserts_sauces_and_toppings/whipped_cream.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence