| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 3/4 | c | WATER |
| 3/4 | lb | BUTTER PRINT SURE |
| 2 | oz | MILK; DRY NON-FAT L HEAT |
| 4 | lb | SUGAR; POWDER 2 LB |
| 3/4 | lb | SHORTENING; 3LB |
| 2 | tb | IMITATION VANILLA |
| 3/4 | ts | SALT TABLE 5LB |
INSTRUCTIONS
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 <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”