Recipe for Light Butter Cream Frosting 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 cup WATER
3/4 lb BUTTER PRINT SURE
2 oz MILK, DRY NON-FAT L HEAT
4 lb SUGAR, POWDER 2 LB
3/4 lb SHORTENING, 3LB
2 tbl IMITATION VANILLA
Instructions:
Instructions: 1. CREAM BUTTER OR MARGARINE AND SHORTENING IN MIXER BOWL 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.

2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED MIXTURE; BLEND.

3. COMBINE WATER AND VANILLA; ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. BEAT UNTIL MOISTURE IS ABSORBED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL LIGHT AND OF SPREADING CONSISTENCY. 4.SPREAD IMMEDIATELY ON COOL CAKES.

NOTE:

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

FROSTING PER CAKE.

NOTE:

2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

SERVING SIZE: 2 TABLESPO

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