Butter Cream Frosting
Recipe No. 90 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 90 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Butter or shortening — 1⅛ pounds (⅝ No. 56 dipper)
- Milk, evaporated — ½—14½-ounce can
- Water (for milk) — ¼ pint (8 mess kit spoons)
Vanilla — 2 ounces (4 mess kit spoons)
- Sugar, confectioners — 4½ pounds (4 No. 56 dippers)
- Salt — ½ ounce (1 mess kit spoon)
Directions
Key ingredients
- Stir butter or shortening until soft and smooth.
- Mix milk and water; and vanilla.
- Sift sugar and salt together. Add sugar and milk gradually to butter or shortening, beating constantly. Beat until mixture is smooth.
- Spread carefully on cakes.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Butter or shortening — 1½ oz Milk, evaporated — ½ can (14½ oz) Water (for milk) — 2 tsp Vanilla — about 1 tsp Sugar, confectioners — 5¾ oz Salt — a pinch
This recipe makes enough frosting for two sheet cakes (18 by 26 by 1 inches) or for 200 individual cakes. Frosting may be stored in tightly covered containers in refrigerator and used as needed. Warm frosting slightly and stir until smooth before spreading on cakes. Add a little hot water if necessary.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 90, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.