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

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DESSERTS (CAKES AND FROSTINGS) No.G 022 01
ORANGE BUTTER CREAM FROSTING
Yield 100
Portion 2-3/4 Quarts
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
13074 cal
2302 g
7g
463 g
1242 mg
7042 mg
232 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
ORANGE PEEL,FRESH,GRATED
1-1/8 oz
1/4 cup 1-2/3 tbsp
JUICE,ORANGE
8-3/4 oz
1 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 and salt; add to creamed butter or margarine.
3 Add grated orange rind and orange juice while mixing at low speed 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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Copyright © 1995-2019 ITA all rights reserved.
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Orange Butter Cream Frosting

Yield: 100 Portion: 2-3/4 Quarts
Calories: 13074 cal
Carbohydrates: 2302 g
Protein: 7g
Fat: 463 g
Cholesterol: 1242 mg
Sodium: 7042 mg
Calcium: 232 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
ORANGE PEEL,FRESH,GRATED 1-1/8 oz 1/4 cup 1-2/3 tbsp
JUICE,ORANGE 8-3/4 oz 1 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 and salt; add to creamed butter or margarine.
3 Add grated orange rind and orange juice while mixing at low speed 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence