French Cream Frosting G.Desserts (Cakes, Filling, and Frostings) No.046
--------------------------------------------------------------------------------
|Yield: 1 Portions Each Portion: Gallon|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2OZ| 0.25 Cup | 1. Combine butter or margarine, |
|Milk, Non Fat, Dry, | 3OZ| 0.67 Cup | milk, and flour; add water; |
|Milk Powder | | | mix until well blended. |
|Flour, All Purpose | 5OZ| 1.00 Cup | 2. Bring mixture to a boil, stir- |
|Cold Water | | 3.25 Cup | ring constantly. Cook 3 min or |
| | | | until mixture is very thick. |
| | | | Cool; set aside for Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2LB | 1.00 Qrt | 3. Using whip, cream butter or |
| | | | margarine in mixer bowl at |
| | | | medium speed 2 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | 4. Add sugar gradually while |
|anulated | | | beating at low speed. Add salt |
|Salt | | 1.00 Tspn| & vanilla; beat at high speed |
|Vanilla Extract | | 3.00 Tbsp| 4 minutes or until light and |
| | | | fluffy. |
| | | | 5. Add cooked mixture gradually |
| | | | while beating at low speed. |
| | | | Scrape down bowl. Beat at med- |
| | | | ium speed 5 minutes or until |
| | | | light and fluffy. |
| | | | 6. Spread on cool cakes. |
--------------------------------------------------------------------------------
NOTE: 1. For six 9-inch (2 layer) cakes: Spread about 2 3/4 cups
(1 lb) frosting per cake.
2. For 13 dozen cupcakes: Use about 2 1/2 qt frosting; spread
about 1 tbsp frosting on each cupcake.