Source: U.S. Department of Defence
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Butter Cream Frosting
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 DESSERTS (CAKES AND FROSTINGS) No.G 022 00
BUTTER CREAM FROSTING
Yield 100
Portion 2-3/4 Quarts
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
13120 cal
2288 g
15 g
463 g
1248 mg
7207 mg
533 mg
Ingredient
Weight
Measure
Issue
BUTTER,SOFTENED
1-1/4 lbs
2-1/2 cup
SUGAR,POWDERED,SIFTED
5 lbs
1 gal 3/4 qts
SALT
1/4 oz
1/8 tsp
MILK,NONFAT,DRY
1 oz
1/4 cup 3-1/3 tbsp
EXTRACT,VANILLA
7/8 oz
2 tbsp
6-1/4 oz
3/4 cup
WATER
Method
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.
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| Yield: 100 | Portion: 2-3/4 Quarts |
| Calories: | 13120 cal |
| Carbohydrates: | 2288 g |
| Protein: | 15 g |
| Fat: | 463 g |
| Cholesterol: | 1248 mg |
| Sodium: | 7207 mg |
| Calcium: | 533 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BUTTER,SOFTENED | 1-1/4 lbs | 2-1/2 cup | |
| SUGAR,POWDERED,SIFTED | 5 lbs | 1 gal 3/4 qts | |
| SALT | 1/4 oz | 1/8 tsp | |
| MILK,NONFAT,DRY | 1 oz | 1/4 cup 3-1/3 tbsp | |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp | |
| WATER | 6-1/4 oz | 3/4 cup |
| Method: | |
|
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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence