Try this French Cream Frosting recipe, or contribute your own.
Suggest a better description1. COMBINE BUTTER OR MARGARINE, MILK, AND FLOUR; ADD WATER; MIX UNTIL WELL BLENDED. 2. BRING MIXTURE TO A BOIL. STIRRING CONSTANTLY; COOK 3 MINUTES OR UNTIL MIXTURE IS VERY THICK, COOL; SET ASIDE FOR USE IN STEP 5. 3. USING WHIP, CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES. 4. ADD SUGAR GRADUALLY WHILE BEATING AT LOW SPEED. ADD SALT AND VANILLA; BEAT AT HIGH SPEED 4 MINUTES OR UNTIL LIGHT AND FLUFFY. 5. ADD COOKED MIXTURE GRADUALLY WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY. 6. SPREAD ON COOL CAKES. NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB) FROSTING PER CAKE. NOTE; 2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE. Recipe Number: G04600 SERVING SIZE: 2 TABLESPO From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (30g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 64 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 22.9mg | 1 % | |
Potassium 78.6mg | 2 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.5g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.