French Cream Frosting

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: French Cream Frosting
Categories: Military
Yield: 100 Servings

3 1/4 cup water
2 lb butter
2 oz butter
3 oz milk; dry non-fat
1 cup flour all purpose
2 lb sugar; granulated
3 Tbsp imitation vanilla
1 tsp salt table

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 in step 5. 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.

Serving Size: 2 Tablespoons

Source:

rec.food.cooking,rec.food.baking