Carmel frosting
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | WATER |
| 1⅛ | pounds | BUTTER PRINT SURE |
| 1 | ounce | MILK; DRY NON-FAT L HEAT |
| 3½ | pounds | SUGAR; POWDER 2 LB |
| 2 | pounds | SUGAR; BROWN, 2 LB |
Directions
1. MELT BUTTER OR MARGARINE. ADD BROWN SUGAR; MIX THOROUGHLY. COOK OVER LOW HEAT 2 MINUTES; STIR CONSTANTLY.
2. COMBINE MILK AND WATER. ADD TO BUTTER MIXTURE. BRING MIXTURE TO A BOIL;
STIR CONSTANTLY. REMOVE FROM HEAT.
3. POUR INTO MIXER BOWL; COOL 10 MINUTES.
4. ADD POWDERED SUGAR GRADUALLY WHILE MIXING AT LOW SPEED. MIX 2 MINUTES AT
MEDIUM SPEED UNTIL SMOOTH.
5. SPREAD IMMEDIATELY ON COOL CAKES.
Recipe Number: G04100
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .