| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3/4 |
c |
WATER |
| 1 1/4 |
lb |
BUTTER PRINT SURE |
| 2 |
oz |
MILK; DRY NON-FAT L HEAT |
| 4 1/8 |
lb |
SUGAR; POWDER 2 LB |
| 3 |
tb |
FLAVORING MAPLE |
| 1 |
tb |
IMITATION VANILLA |
| 1 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3
MINUTES OR UNTIL LIGHT AND FLUFFY.
2. SIFT TOGETHER POWDERED SUGAR,SALT,AND MILK; ADD TO CREAMEDBUTTER
OR MARGARINE.
3. ADD VANILLA AND MAPLE WHILE MIXING AT LOW SPEED; ADD JUST ENOUGH
WATER TO OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL. BEAT AT
MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL BLENDED.
4. SPREAD IMMEDIATELY ON COOLED CAKES.
:
NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB)
FROSTING ON EACH CAKE.
NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH
CUPCAKE.
Recipe Number: G03905
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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