Brown Sugar Frosting G.Desserts (Cakes, Filling, and Frostings) No.040
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|Yield: 0 Portions Each Portion: 2 1/4 Quarts|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Brown, #10 | 3LB 6OZ| 2.25 Qrt | 1. Combine brown sugar, butter or |
|Margarine | 8OZ| 1.00 Cup | margarine, and water. Heat to |
|Cold Water | | 2.00 Cup | boiling; cook 1 minute. |
| | | | 2. Remove from heat; pour into |
| | | | mixer bowl. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2OZ| 7.00 Tbsp| 3. Sift together milk & powdered |
|Milk Powder | | | sugar; add slowly to cooked |
|Sugar, Confectioners| 2LB | 2.00 Qrt | mixture while beating at low |
|, 6X | | | speed. |
|--------------------|----------|----------|-----------------------------------|
|Vanilla Extract | 1OZ| 2.00 Tbsp| 4. Add vanilla; mix at medium |
| | | | speed 5 minutes or until |
| | | | smooth & of spreading consist- |
| | | | ency. |
| | | | 5. Pour and spread immediately on |
| | | | cool cakes. |
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NOTE: 1. For six 9-inch (2 layer) cakes: Spread about 1 3/4 cups
(1 lb) frosting on each cake.
2. For 13 dozen cupcakes: Spread about 1 tbsp frosting on
each cupcake.