| 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.
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