Orange butter cream frost

Yield: 100 Servings

Measure Ingredient
⅓ cup ORANGE RIND
1¼ pounds BUTTER PRINT SURE
2 ORANGES FRESH
4⅛ pounds SUGAR; POWDER 2 LB
1 teaspoon SALT TABLE 5LB

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.

4. SPREAD IMMEDIATELY ON COOLED CAKES.

:

NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1¾ CUPS (1 LB) FROSTING ON EACH CAKE.

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

Recipe Number: G03907

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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