Butter Cream Frosting

100 Servings

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Butter Cream Frosting Ingredients

3/4 c WATER	4 1/8 lb SUGAR; POWDER 2 LB
1 1/4 lb BUTTER PRINT SURE	2 tb IMITATION VANILLA
2 oz MILK; DRY NON-FAT L HEAT	1 ts SALT TABLE 5LB

Instructions for Butter Cream Frosting

1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY. 2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE. 3. ADD VANILLA WHILE MIXING AT LOW SPEED; ADD JUST ENOUGH WATER TO OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL BLENDED. 4. SPREAD IMMEDIATELY ON COOLED CAKES. : NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB) FROSTING ON EACH CAKE. NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE. Recipe Number: G03900 SERVING SIZE: 2 TABLESPO From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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