Peanut Butter Cream Frosting G.Desserts (Cakes, Filling, and Frostings) No.049
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|Yield: 3 Portions Each Portion: Quarts|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Peanut Butter | 1LB 6OZ| 2.50 Cup | 1. Cream peanut butter, butter or |
|Margarine | 10OZ| 1.25 Cup | margarine, and honey in mixer |
|Honey | 15OZ| 1.25 Cup | bowl at medium speed 3 minutes |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Confectioners| 2LB 12OZ| 9.67 Cup | 2. Sift together powdered sugar |
|, 6X | | | and milk; add alternately with |
|Milk, Non Fat, Dry, | 8OZ| 0.67 Cup | water & vanilla to creamed |
|Milk Powder | | | mixture while beating at low |
|Cold Water | | 1.50 Cup | speed. Scrape bowl.Beat 3 min. |
|Vanilla Extract | | 1.25 Tspn| 3. Spread on cool cakes. |
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NOTE: 0.
1. In Step 1, 10 oz ( 1 1/4 cups) shortening may be substituted
for butter.
2. In Step 1, 15oz (1 1/4cups) blended syrup may be substituted
for honey. In Step 2, add water to obtain spreading
consistency.
3. For six 9-inch (2 layer) cakes: Spread about 2 cups (1 lb)
frosting per cake.
4. For 13 dozen cupcakes: Use 2 1/2qt frosting; spread about
1 tbsp frosting on each cupcake.