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1. CREAM BUTTER OR MARGARINE AND SHORTENING IN MIXER BOWL 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY. 2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED MIXTURE; BLEND. 3. COMBINE WATER AND VANILLA; ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. BEAT UNTIL MOISTURE IS ABSORBED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL LIGHT AND OF SPREADING CONSISTENCY. 4.SPREAD IMMEDIATELY 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: G04700 SERVING SIZE: 2 TABLESPO From the
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 38 (78%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.9mg||1 %|
|Sodium 15.2mg||1 %|
|Potassium 51.4mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.5g|
|Protein 1g||1 %|
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Calories per serving: 49
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