DESSERTS (CAKES AND FROSTINGS) No. G 022 03
COCONUT BUTTER CREAM FROSTING
| Yield: 100 | Portion: 2-3/4 Quarts |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 15100 cal | 2476 g | 27 g | 603 g | 1248 mg | 8242 mg | 592 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 | |
| MILK,NONFAT,DRY | 1 oz | 1/4 cup 3-1/3 tbsp | |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp | |
| WATER | 6-1/4 oz | 3/4 cup | |
| COCONUT,PREPARED,SWEETENED FLAKES | 9 oz | 2-3/4 cup | |
| COCONUT,PREPARED,SWEETENED FLAKES | 4-7/8 oz | 1-1/2 cup |
Method
- Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
- Sift together powdered sugar, salt and milk; add to creamed butter or margarine.
- Add vanilla while mixing at low speed; add just enough water to obtain a spreading consistency. Scrape down bowl. Beat at medium speed 3 to 5 minutes or until mixture is light and well blended. Fold in coconut.
- Spread immediately on cooled cakes. Sprinkle additional coconut evenly over each frosted cake.
