Recipe - French Cream Frosting

3 One fourth cup WATER
2 pound BUTTER PRINT SURE
2 ounce BUTTER PRINT SURE
3 ounce MILK; DRY NONFAT L HEAT
1 cup FLOUR GEN PURPOSE 10LB
2 pound SUGAR; GRANULATED 10 LB
3 tablespoon 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 9INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)
FROSTING PER CAKE.
NOTE; 2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 One half 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, http://www.erols.com/hosey.