The sugar and milk solids are added to the water and heated, with agitation, until they are dissolved. The other ingredients are then added and the mix is heated, with constant agitation, at 150'F for pasteurization. Vanillin extract is added as the mix cools. It is then homogenized and cooled quickly. Finally the batch is refrigerated and aged for at least 48 hours before whipping. This formula produces a good whip topping with a specific gravity of about 0.5 after whipping.
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