Orange Butter Cream Frost

Categories: None

Serves: 100 Servings

Ingredients:

1/3 c ORANGE RIND
1 1/4 lb BUTTER PRINT SURE
2 ORANGES FRESH
4 1/8 lb SUGAR; POWDER 2 LB
1 ts SALT TABLE 5LB

Instructions:
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 AND SALT; ADD TO CREAMED BUTTER OR
MARGARINE.

3. ADD GRATED ORANGE RIND AND ORANGE JUICE.

4. SPREAD IMMEDIATELY ON COOLED CAKES.
:

NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS
(1 LB) FROSTING ON EACH CAKE.

NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON
EACH CUPCAKE.

Recipe Number: G03907

SERVING SIZE: 2 TABLESPO

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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