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Chocolate Butter Cream Frosting
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 022 02
CHOCOLATE BUTTER CREAM FROSTING
Yield 100
Portion 2-3/4 Quarts
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
13907 cal
2474 g
83 g
510 g
1248 mg
7283 mg
976 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
COCOA
12-1/8 oz
1 qts
7/8 oz
2 tbsp
EXTRACT,VANILLA
WATER,BOILING
10-1/2 oz
1-1/4 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, milk and cocoa; add to creamed butter or margarine.
3 Add vanilla while mixing at low speed; add just enough boiling 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.
Notes
1 Unsweetened cooking chocolate may be used. For 100 portions, melt 1 pound chocolate at low heat. Cool. Reduce butter or margarine
to 1-1/2 cups. Add chocolate at end of Step 1.



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Chocolate Butter Cream Frosting

Yield: 100 Portion: 2-3/4 Quarts
Calories: 13907 cal
Carbohydrates: 2474 g
Protein: 83 g
Fat: 510 g
Cholesterol: 1248 mg
Sodium: 7283 mg
Calcium: 976 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
COCOA 12-1/8 oz 1 qts
EXTRACT,VANILLA 7/8 oz 2 tbsp
WATER,BOILING 10-1/2 oz 1-1/4 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, milk and cocoa; add to creamed butter or margarine.
3 Add vanilla while mixing at low speed; add just enough boiling 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.
Notes
1 Unsweetened cooking chocolate may be used. For 100 portions, melt 1 pound chocolate at low heat. Cool. Reduce butter or margarine
to 1-1/2 cups. Add chocolate at end of Step 1.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/chocolate_butter_cream_frosting.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence