Light butter cream frosti

100 Servings

Ingredients

Quantity Ingredient
¾ cup WATER
¾ pounds BUTTER PRINT SURE
2 ounces MILK; DRY NON-FAT L HEAT
4 pounds SUGAR; POWDER 2 LB
¾ pounds SHORTENING; 3LB
2 tablespoons IMITATION VANILLA
¾ teaspoon SALT TABLE 5LB

Directions

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 2½ QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

Recipe Number: G04700

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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