| Ingredients | Weights | Measure |
|---|---|---|
| WATER,COLD | 2 lbs | 3-3/4 cup |
| WHIPPED TOPPING MIX,NONDAIRY,DRY | 1 lbs | 1 gal 1-5/8 qts |
| MILK,NONFAT,DRY | 1-5/8 oz | 1/2 cup 2-2/3 tbsp |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp |
- Place cold water in mixer bowl; add topping, milk, and vanilla. Using whip at low speed, whip 3 minutes or until well blended. Scrape down bowl.
- Whip at high speed 5 to 10 minutes or until stiff peaks form. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
- When topping is used for icing cakes, fold 2 cups sifted powdered sugar into whipped topping.
Nutrition
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
| 29 cal | 3 g | 0 g | 2 g | 0 mg | 8 mg | 7 mg |
Portion 3 Tablespoons
Yield 100