Servings: 100 Portions (1-3/4 to 2 Gallons)
Portions: 1/4 Cup Each
3-1/2 cups water, cold
1 quart reserved juice plus water
2-1 lb can (2 lb) topping dessert and bakery products, dehydrated
1 1/3 cups (6-1/2 oz) milk, nonfat, dry
4 tablespoon vanilla (optional)
4 lb strawberries, frozen, thaw and drain, reserve juice
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:
When topping is used for icing cakes, fold 1 quart (1 lb) sifted powdered sugar into
whipped topping.