Peanut butter cream frost
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | WATER |
| ⅝ | pounds | BUTTER PRINT SURE |
| 8 | ounces | MILK; DRY NON-FAT L HEAT |
| 15 | ounces | SYRUP; IMIT MAPLE, #10 |
| 2¾ | pounds | SUGAR; POWDER 2 LB |
| 1⅜ | pounds | PEANUT BUTTER #2 1/2 |
| 1¼ | teaspoon | IMITATION VANILLA |
Directions
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.
NOTE: 1. IN STEP 1, 10 OZ (1¼ CUPS) SHORTENING MAY BE SUBSTITUTED FOR BUTTER.
NOTE: 2. IN STEP 1, 15 OZ (1 ¼ CUPS) BLENDED SYRUP MAY BE SUBSTITUTED FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY.
NOTE: 3. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB) FROSTING PER CAKE.
NOTE: 4. FOR 13 DOZEN CUPCAKES: USE 2 ½ QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
Recipe Number: G04900
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .