| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
WATER |
| 2 |
lb |
BUTTER PRINT SURE |
| 2 |
oz |
BUTTER PRINT SURE |
| 3 |
oz |
MILK; DRY NON-FAT L HEAT |
| 1 |
c |
FLOUR GEN PURPOSE 10LB |
| 2 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 |
tb |
IMITATION VANILLA |
| 1 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. 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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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