Peanut butter cream frost

Yield: 100 Servings

Measure 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

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, .

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