Recipe for Peanut Butter Cream Frosting 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 cup WATER
5/8 lb BUTTER PRINT SURE
8 oz MILK, DRY NON-FAT L HEAT
15 oz SYRUP, IMIT MAPLE, #10
3/4 lb SUGAR, POWDER 2 LB
3/8 lb PEANUT BUTTER #2 1/2
Instructions:
Instructions: 1. CREAM PEANUT BUTTER, BUTTER OR MARGARINE,AND HONEY IN MIXER BOWL AT MEDIUM SPEED 3 MINUTES.

2. SIFT TOGETHER POWDERED SUGAR AND MILK; ADD ALTERNATELY WITH WATER AND VANILLA TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH.

3. SPREAD ON COOL CAKES.

NOTE: 1. IN STEP 1, 10 OZ (1 1/4 CUPS) SHORTENING MAY BE SUBSTITUTED FOR BUTTER.

NOTE: 2. IN STEP 1, 15 OZ (1 1/4 CUPS) BLENDED SYRUP MAY BE SUBSTITUTED FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY.

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

FROSTING PER CAKE.

NOTE:

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

SERVING SIZE: 2 TABLESPO

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