French cream frosting

Yield: 100 Servings

Measure Ingredient
3¼ cup WATER
2 pounds BUTTER PRINT SURE
2 ounces BUTTER PRINT SURE
3 ounces MILK; DRY NON-FAT L HEAT
1 cup FLOUR GEN PURPOSE 10LB
2 pounds SUGAR; GRANULATED 10 LB
3 tablespoons IMITATION VANILLA
1 teaspoon SALT TABLE 5LB

1. COMBINE BUTTER OR MARGARINE, MILK, AND FLOUR; ADD WATER; MIX UNTIL WELL BLENDED.

2. BRING MIXTURE TO A BOIL. STIRRING CONSTANTLY; COOK 3 MINUTES OR UNTIL MIXTURE IS VERY THICK, COOL; SET ASIDE FOR USE IN STEP 5.

3. USING WHIP, CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES.

4. ADD SUGAR GRADUALLY WHILE BEATING AT LOW SPEED. ADD SALT AND VANILLA; BEAT AT HIGH SPEED 4 MINUTES OR UNTIL LIGHT AND FLUFFY.

5. ADD COOKED MIXTURE GRADUALLY WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

6. SPREAD ON COOL CAKES.

NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB) FROSTING PER CAKE.

NOTE; 2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2½ QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

Recipe Number: G04600

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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