Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 1/4 c. WATER
- 2 lb BUTTER PRINT SURE
- 2 ounce BUTTER PRINT SURE
- 3 ounce Lowfat milk, DRY NON-FAT L HEAT
- 1 c. FLOUR GEN PURPOSE 10LB
- 2 lb SUGAR, GRANULATED 10 LB
- 3 Tbsp. IMITATION VANILLA
- 1 tsp SALT TABLE 5LB
Direcciones
- 1. COMBINE BUTTER Or possibly MARGARINE, Lowfat milk, AND FLOUR; Add in WATER; MIX Till WELL BLENDED.
- 2. BRING Mix TO A BOIL. STIRRING CONSTANTLY; COOK 3 Min Or possibly Till Mix IS VERY THICK, Cold; SET ASIDE FOR USE IN STEP 5.
- 3. USING WHIP, CREAM BUTTER Or possibly MARGARINE IN MIXER BOWL AT MEDIUM SPEED 2 Min.
- 4. Add in SUGAR GRADUALLY WHILE BEATING AT LOW SPEED. Add in SALT AND VANILLA; BEAT AT HIGH SPEED 4 Min Or possibly Till LIGHT AND FLUFFY.
- 5. Add in COOKED Mix GRADUALLY WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 5 Min Or possibly Till LIGHT AND FLUFFY.
- 6. SPREAD ON Cold CAKES.
- NOTE:
- 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 C. (1 LB)
- FROSTING PER CAKE. NOTE;
- 2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 1/2 Quart FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
- SERVING SIZE: 2 TABLESPO
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 12 servings | |
| Calories 919 | |
| Calories from Fat 574 | 62% |
| Total Fat 65.32g | 82% |
| Saturated Fat 41.32g | 165% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 663mg | 28% |
| Potassium 47mg | 1% |
| Total Carbs 84.35g | 22% |
| Dietary Fiber 0.3g | 1% |
| Sugars 76.39g | 51% |
| Protein 2.0g | 3% |
