DESSERTS (CAKES AND FROSTINGS) No. G 022 01
ORANGE BUTTER CREAM FROSTING
| Yield: 100 | Portion: 2-3/4 Quarts |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 13074 cal | 2302 g | 7 g | 463 g | 1242 mg | 7042 mg | 232 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| BUTTER,SOFTENED | 1-1/4 lbs | 2-1/2 cup | |
| SUGAR,POWDERED,SIFTED | 5 lbs | 1 gal 3/4 qts | |
| SALT | 1/4 oz | 1/8 tsp | |
| ORANGE PEEL,FRESH,GRATED | 1-1/8 oz | 1/4 cup 1-2/3 tbsp | |
| JUICE,ORANGE | 8-3/4 oz | 1 cup |
Issue
- Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
- Sift together powdered sugar and salt; add to creamed butter or margarine.
- Add grated orange rind and orange juice while mixing at low speed to obtain a spreading consistency. Scrape down bowl. Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
- Spread immediately on cooled cakes.
