Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Lemon Butter Cream Frosting
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 DESSERTS (CAKES AND FROSTINGS) No.G 022 04
LEMON BUTTER CREAM FROSTING
Yield 100
Portion 2-3/4 Quarts
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
13075 cal
2294 g
16 g
463 g
1248 mg
7225 mg
572 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
LEMON RIND,GRATED
7/8 oz
1/4 cup 1/3 tbsp
JUICE,LEMON
3-1/4 oz
1/4 cup 2-1/3 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 grated lemon rind and lemon juice 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.
 Please bookmark this page (add it to your favorites).
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/lemon_butter_cream_frosting.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2-3/4 Quarts |
| Calories: | 13075 cal |
| Carbohydrates: | 2294 g |
| Protein: | 16 g |
| Fat: | 463 g |
| Cholesterol: | 1248 mg |
| Sodium: | 7225 mg |
| Calcium: | 572 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 | |
| LEMON RIND,GRATED | 7/8 oz | 1/4 cup 1/3 tbsp | |
| JUICE,LEMON | 3-1/4 oz | 1/4 cup 2-1/3 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 grated lemon rind and lemon juice 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