French Cream Frosting
Source of Recipe
unknown
List of Ingredients
3 1/4 cups water
2 pounds butter
2 ounces butter
3 ounces nonfat dry milk
1 cup flour
2 pounds granulated sugar
3 tablespoons vanilla
1 teaspoon salt Recipe
Combine butter or margarine, milk, and flour; add water; mix until well blended. Bring mixture to a boil. Stirring constantly; cook 3 minutes or until mixture is very thick, cool; set aside for use later. Using whip, cream butter or margarine in mixer bowl at medium speed 2 minutes. Add sugar gradually while beating at low speed. Add salt and vanilla; beat at high speed 4 minutes or until light and fluffy. Add cooked mixture gradually while beating at low speed. Scrape down bowl. Beat at medium speed 5 minutes or until light and fluffy. Spread on cool cakes.
Note: for six 9-inch (2 layer) cakes: spread about 2 cups (1 lb) frosting per cake. Note; for 13 dozen cupcakes: use about 2 1/2 qt frosting; spread about 1 Tbsp frosting on each cupcake.
|
|
member logon
