Butter Cream Frosting
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
2 tb IMITATION VANILLA
1 ts SALT TABLE 5LB
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
2 tb IMITATION VANILLA
1 ts SALT TABLE 5LB
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 CREAMED BUTTER OR MARGARINE.
3. ADD VANILLA 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: G03900
SERVING SIZE: 2 TABLESPO
2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE.
3. ADD VANILLA 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: G03900
SERVING SIZE: 2 TABLESPO