Recipe#278

Servings: 2 1/2 Quarts (1 1/4 Quarts Per Sheet Cake)
Portions:
Pan Size:
Temperature:

INGREDIENTS

2 1/2 cups (1 lb 4 oz) butter or margarine
4 3/4 qt. (4 lb 12 oz) sugar, powdered, sifted
1 tsp. salt
7 tbsp. (2 oz) milk, nonfat, dry
3/4 cup (variable) water
2 tbsp. vanilla

INSTRUCTIONS

Cream butter or margarine in mixer bowl 1 to 3 minutes or until soft and creamy. Use beater at medium speed. Sift together sugar, salt, and milk; add to creamed mixture. Combine water and vanilla; add slowly to creamed 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 desired consistency. Spread on cool cakes.

NOTE: 1. For 6 (2-layer) Cakes: Spread 1 3/4 cups (1 lb) frosting on each cake.
2. For 13 dozen cupcakes: Spread 3/4 cup frosting per dozen cupcakes or 1 tbsp of frosting on each cupcake.
3. 4 lb (1-No. 10 cn) canned icing mix may be used. Follow directions on container.
4. 1 cup other types of milk may be substituted for nonfat dry milk and water.