Recipe - Light Butter Cream Frosti

Three fourths cup WATER
Three fourths pound BUTTER PRINT SURE
2 ounce MILK; DRY NONFAT L HEAT
4 pound SUGAR; POWDER 2 LB
Three fourths pound SHORTENING; 3LB
2 tablespoon IMITATION VANILLA
Three fourths teaspoon SALT TABLE 5LB

1. CREAM BUTTER OR MARGARINE AND SHORTENING IN MIXER BOWL 1 TO 3 MINUTES
OR UNTIL LIGHT AND FLUFFY.

2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED MIXTURE;
BLEND.

3. COMBINE WATER AND VANILLA; ADD SLOWLY TO MIXTURE WHILE BEATING AT
LOW SPEED. BEAT UNTIL MOISTURE IS ABSORBED. SCRAPE DOWN BOWL. BEAT AT
MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL LIGHT AND OF SPREADING CONSISTENCY.
4.SPREAD IMMEDIATELY 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: G04700

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.