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Name: Peanut Butter Cream Frost
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 5/8 lb BUTTER PRINT SURE; 1 3/8 lb PEANUT BUTTER #2 1/2; 1 1/2 c Water; 15 oz SYRUP; IMIT MAPLE, #10; 2 3/4 lb SUGAR; POWDER 2 LB; 1 1/4 ts IMITATION VANILLA; 8 oz MILK; DRY NON-FAT L HEAT

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INGREDIENTS

5/8 lb BUTTER PRINT SURE
1 3/8 lb PEANUT BUTTER #2 1/2
1 1/2 c Water
15 oz SYRUP; IMIT MAPLE, #10
2 3/4 lb SUGAR; POWDER 2 LB
1 1/4 ts IMITATION VANILLA
8 oz MILK; DRY NON-FAT L HEAT

Servings

INSTRUCTIONS

1. CREAM PEANUT BUTTER, BUTTER OR MARGARINE,AND HONEY IN MIXER BOWL AT MEDIUM SPEED 3 MINUTES. 2. SIFT TOGETHER POWDERED SUGAR AND MILK; ADD ALTERNATELY WITH WATER AND VANILLA TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH. 3. SPREAD ON COOL CAKES. NOTE: 1. IN STEP 1, 10 OZ (1 1/4 CUPS) SHORTENING MAY BE SUBSTITUTED FOR BUTTER. NOTE: 2. IN STEP 1, 15 OZ (1 1/4 CUPS) BLENDED SYRUP MAY BE SUBSTITUTED FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY. NOTE: 3. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB) FROSTING PER CAKE. NOTE: 4. FOR 13 DOZEN CUPCAKES: USE 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE. Recipe Number: G04900 SERVING SIZE: 2 TABLESPO From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Peanut Butter Cream Frost

5/8 lb BUTTER PRINT SURE
1 3/8 lb PEANUT BUTTER #2 1/2
1 1/2 c Water
15 oz SYRUP; IMIT MAPLE, #10
2 3/4 lb SUGAR; POWDER 2 LB
1 1/4 ts IMITATION VANILLA
8 oz MILK; DRY NON-FAT L HEAT

1.  CREAM PEANUT BUTTER, BUTTER OR MARGARINE,AND HONEY IN MIXER BOWL  AT MEDIUM SPEED 3 MINUTES.    2.  SIFT TOGETHER POWDERED SUGAR AND MILK; ADD ALTERNATELY WITH WATER  AND VANILLA TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE  DOWN BOWL; BEAT AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH.    3. SPREAD ON COOL CAKES.    NOTE:  1.  IN STEP 1, 10 OZ (1 1/4 CUPS) SHORTENING MAY BE SUBSTITUTED  FOR BUTTER.    NOTE:  2.  IN STEP 1, 15 OZ (1 1/4 CUPS) BLENDED SYRUP MAY BE SUBSTITUTED  FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY.    NOTE:  3.  FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)  FROSTING PER CAKE.    NOTE:  4.  FOR 13 DOZEN CUPCAKES:  USE 2 1/2 QT FROSTING; SPREAD ABOUT  1 TBSP FROSTING ON EACH CUPCAKE.    Recipe Number: G04900    SERVING SIZE: 2 TABLESPO    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 100 Servings

Calories: 41
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 2.3mg		1 %
Sodium 60.7mg		2 %
Potassium 203.5mg		5 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.9g
Protein 4.1g		6 %
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.

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Calories per serving: 41

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