Recipe for Lemon Butter Cream Frosting

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3/4 cup	WATER
6 tbl	LEMON RIND
1/4 lb	BUTTER PRINT SURE
2 oz	MILK, DRY NON-FAT L HEAT
1/4 cup	LEMON FRESH
1/8 lb	SUGAR, POWDER 2 LB

Instructions:

Instructions: 1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.

2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE.

3. ADD GRATED LEMON RIND AND LEMON JUICE.

4. SPREAD IMMEDIATELY ON COOLED CAKES.

NOTE:

1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS

(1 LB) FROSTING ON EACH CAKE.

NOTE:

2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

SERVING SIZE: 2 TABLESPO

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