Yield: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake)
| Ingredients | Weights | Measure |
|---|---|---|
| Icing Mix, vanilla, powdered | 4 lb 4 oz | 1-No. 10 cn |
| Water, hot | 1-1/2 cups |
- Place icing mix in mixer bowl. Add hot water gradually, while mixing at low speed. Scrape down bowl; beat at high speed 3 minutes or until thick and smooth.
- Spread on cooled cakes.
NOTE:
- In Step 1, use more or less hot water as needed to obtain the desired spreading consistency.
- In Step 1, use hot tap water (120°F.). Higher temperatures produce a very soft consistency.
VARIATION:
- ORANGE FROSTING: In Step 1, use 1/4 cup water. Add 1-1/4 cups orange juice and 2 tbsp orange rind, grated (5 oranges–2 lb 8 oz A.P.). Follow Step 2.