French Cream Frosting

Photo: flickr user norwichnuts

Ingredients

3 1/4 cups WATER

2 pounds BUTTER PRINT SURE

2 ounces BUTTER PRINT SURE

3 ounces MILK, DRY NON-FAT L HEAT

1 cup FLOUR GEN PURPOSE 10LB

2 pounds SUGAR, GRANULATED 10 LB

3 tablespoons 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 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)

FROSTING PER CAKE. NOTE;

2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

SERVING SIZE: 2 TABLESPO

100.0 servings

Saturday, December 26, 2009 - 10:02pm

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