French Cream Frosting


Photo: flickr user norwichnuts
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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

Preparation

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1. COMBINE BUTTER OR MARGARINE, MILK, AND FLOUR; ADD WATER; MIX UNTIL WELL BLENDED.
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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.
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3. USING WHIP, CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES.
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4. ADD SUGAR GRADUALLY WHILE BEATING AT LOW SPEED. ADD SALT AND VANILLA; BEAT AT HIGH SPEED 4 MINUTES OR UNTIL LIGHT AND FLUFFY.
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5. ADD COOKED MIXTURE GRADUALLY WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.
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6. SPREAD ON COOL CAKES.
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NOTE:
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1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)
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FROSTING PER CAKE. NOTE;
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2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
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SERVING SIZE: 2 TABLESPO

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Tags:

European
French
Mediterranean

Yield:

100.0 servings

Added:

December 26, 2009

Creator:

Anonymous

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