French Cream Frosting
By: Anonymous
Published: Saturday, December 26, 2009 - 10:02pm

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

1 1. COMBINE BUTTER OR MARGARINE, MILK, AND FLOUR; ADD WATER; MIX UNTIL WELL BLENDED. 2 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 3. USING WHIP, CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES. 4 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 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 6. SPREAD ON COOL CAKES. 7 NOTE: 8 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB) 9 FROSTING PER CAKE. NOTE; 10 2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE. 11 SERVING SIZE: 2 TABLESPO