Source: U.S. Department of Defence
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Peanut Butter Cream Frosting
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 DESSERTS (CAKES AND FROSTINGS) No.G 014 00
PEANUT BUTTER CREAM FROSTING
Yield 100
Portion 3 Quarts
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
11838 cal
1652 g
182 g
561 g
629 mg
5645 mg
916 mg
Ingredient
Weight
Measure
Issue
PEANUT BUTTER
1-3/8 lbs
2-1/2 cup
BUTTER,SOFTENED
10 oz
1-1/4 cup
HONEY
15 oz
1-1/4 cup
SUGAR,POWDERED
2-1/2 lbs
2 qts 1-5/8 cup
MILK,NONFAT,DRY
1-5/8 oz
1/2 cup 2-2/3 tbsp
WATER
12-1/2 oz
1-1/2 cup
EXTRACT,VANILLA
1/4 oz
1/4 tsp
Method
1 Cream peanut butter, butter or margarine, and honey in mixer bowl at medium speed 3 minutes.
2 Sift together powdered sugar and milk; add alternately with water and vanilla to creamed mixture while beating at low speed.
Scrape down bowl; beat at medium speed 3 minutes or until smooth.
3 Spread on cool cakes.
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| Yield: 100 | Portion: 3 Quarts |
| Calories: | 11838 cal |
| Carbohydrates: | 1652 g |
| Protein: | 182 g |
| Fat: | 561 g |
| Cholesterol: | 629 mg |
| Sodium: | 5645 mg |
| Calcium: | 916 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PEANUT BUTTER | 1-3/8 lbs | 2-1/2 cup | |
| BUTTER,SOFTENED | 10 oz | 1-1/4 cup | |
| HONEY | 15 oz | 1-1/4 cup | |
| SUGAR,POWDERED | 2-1/2 lbs | 2 qts 1-5/8 cup | |
| MILK,NONFAT,DRY | 1-5/8 oz | 1/2 cup 2-2/3 tbsp | |
| WATER | 12-1/2 oz | 1-1/2 cup | |
| EXTRACT,VANILLA | 1/4 oz | 1/4 tsp |
| Method: | |
|
1 Cream peanut butter, butter or margarine, and honey in mixer bowl at medium speed 3 minutes. 2 Sift together powdered sugar and milk; add alternately with water and vanilla to creamed mixture while beating at low speed. Scrape down bowl; beat at medium speed 3 minutes or until smooth. 3 Spread on cool 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