Recipe - Butter Cream Frosting

Three fourths cup WATER
1 One fourth pound BUTTER PRINT SURE
2 ounce MILK; DRY NONFAT L HEAT
4 1/8 pound SUGAR; POWDER 2 LB
2 tablespoon IMITATION VANILLA
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, SALT, AND MILK; ADD TO CREAMED
BUTTER OR MARGARINE.

3. ADD VANILLA WHILE MIXING AT LOW SPEED; ADD JUST ENOUGH WATER TO
OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL. BEAT AT MEDIUM
SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL BLENDED.

4. SPREAD IMMEDIATELY ON COOLED CAKES.
:

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

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

Recipe Number: G03900

SERVING SIZE: 2 TABLESPO

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.