CHOCOLATE BUTTER CREAM FROSTING

Ingredients

Ingredient 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
COCOA 12-1/8 oz 1 qts
EXTRACT,VANILLA 7/8 oz 2 tbsp
WATER,BOILING 10-1/2 oz 1-1/4 cup

Method

1 Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
2 Sift together powdered sugar, salt, milk and cocoa; add to creamed butter or margarine.
3 Add vanilla while mixing at low speed; add just enough boiling 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.
4 Spread immediately on cooled cakes.
Notes
1 Unsweetened cooking chocolate may be used. For 100 portions, melt 1 pound chocolate at low heat. Cool. Reduce butter or margarine
to 1-1/2 cups. Add chocolate at end of Step 1.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
13907 cal 2474 g 83 g 510 g 1248 mg 7283 mg 976 mg

Portion

2-3/4 Quarts

Yield

100


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