Peanut Butter Cream Frosting

Ingredients

1 1/2 cups WATER
5/8 pound BUTTER PRINT SURE
8 ounces MILK, DRY NON-FAT L HEAT
15 ounces SYRUP, IMIT MAPLE, #10
2 3/4 pounds SUGAR, POWDER 2 LB
1 3/8 pounds PEANUT BUTTER #2 ½
1 1/4 teaspoons IMITATION VANILLA

Preparation

1
1. CREAM PEANUT BUTTER, BUTTER OR MARGARINE,AND HONEY IN MIXER BOWL AT MEDIUM SPEED 3 MINUTES.
2
2. SIFT TOGETHER POWDERED SUGAR AND MILK; ADD ALTERNATELY WITH WATER AND VANILLA TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH.
3
3. SPREAD ON COOL CAKES.
4
NOTE: 1. IN STEP 1, 10 OZ (1 1/4 CUPS) SHORTENING MAY BE SUBSTITUTED FOR BUTTER.
5
NOTE: 2. IN STEP 1, 15 OZ (1 1/4 CUPS) BLENDED SYRUP MAY BE SUBSTITUTED FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY.
6
NOTE: 3. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)
7
FROSTING PER CAKE.
8
NOTE:
9
4. FOR 13 DOZEN CUPCAKES: USE 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
10
SERVING SIZE: 2 TABLESPO

Tools

 



Tags:

Yield:

100.0 servings

Added:

Monday, November 30, 2009 - 2:55pm

Creator:

Anonymous

Related Cooking Videos