Light Butter Cream Frosting G.Desserts (Cakes, Filling, and Frostings) No.047
--------------------------------------------------------------------------------
|Yield: 0 Portions Each Portion: 3 1/4 Quarts|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 12OZ| 1.50 Cup | 1. Cream butter or margarine and |
|Shortening, Emulsifi| 12OZ| 1.75 Cup | shortening in mixer bowl 1 to |
|ed | | | 3 minutes or until light and |
| | | | fluffy. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Confectioners| 4LB | 1.00 Gal | 2. Sift together powdered sugar, |
|, 6X | | | salt, and milk; add to creamed |
|Salt | | 0.75 Tspn| mixture; blend. |
|Milk, Non Fat, Dry, | 2OZ| 7.00 Tbsp| |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 0.75 Cup | 3. Combine water & vanilla; add |
|Vanilla Extract | | 2.00 Tbsp| slowly to mixture while beat- |
| | | | ing at low speed. Beat until |
| | | | moisture is absorbed. Scrape |
| | | | down bowl...CONTINUED |
| | | | 4. Beat at medium speed 3 to 5 |
| | | | minutes or until light and of |
| | | | spreading consistency. |
| | | | 5. Spread immediately on cool |
| | | | cakes. |
--------------------------------------------------------------------------------
NOTE: 1. For six 9-inch (2 layer) cakes: Spread about 2 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.