Brown Sugar Frosting
INGREDIENTS:
2 c WATER
1/2 lb BUTTER PRINT SURE
2 oz MILK; DRY NON-FAT L HEAT
2 lb SUGAR; POWDER 2 LB
3 3/8 lb SUGAR; BROWN, 2 LB
1 oz IMITATION VANILLA
2 c WATER
1/2 lb BUTTER PRINT SURE
2 oz MILK; DRY NON-FAT L HEAT
2 lb SUGAR; POWDER 2 LB
3 3/8 lb SUGAR; BROWN, 2 LB
1 oz IMITATION VANILLA
1. COMBINE BROWN SUGAR, BUTTER OR MARGARINE, AND WATER. HEAT TO BOILING; COOK 1 MINUTE.
2. REMOVE FROM HEAT; POUR INTO MIXER BOWL.
3. SIFT TOGETHER MILK AND POWDERED SUGAR; ADD SLOWLY TO COOKED MIXTURE WHILE BEATING AT LOW SPEED.
4. ADD VANILLA; MIX AT MEDIUM SPEED 5 MINUTES OR UNTIL SMOOTH AND OF SPREADING CONSISTENCY.
5. POUR AND SPREAD IMMEDIATELY ON COOL 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: G04000
SERVING SIZE: 2 TABLESPO
2. REMOVE FROM HEAT; POUR INTO MIXER BOWL.
3. SIFT TOGETHER MILK AND POWDERED SUGAR; ADD SLOWLY TO COOKED MIXTURE WHILE BEATING AT LOW SPEED.
4. ADD VANILLA; MIX AT MEDIUM SPEED 5 MINUTES OR UNTIL SMOOTH AND OF SPREADING CONSISTENCY.
5. POUR AND SPREAD IMMEDIATELY ON COOL 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: G04000
SERVING SIZE: 2 TABLESPO