"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Bea Jays Butter Cream Recipe

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This recipe for Bea Jays Butter Cream, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Kuiper
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb butter
1/4 lb margarine
2 1/2 cups crisco
1/4 tsp. salt
2 tbsp. vanilla
1/8 cup milk
2 lbs powdered sugar

Directions:
Directions:
Mix these ingredients on the slowest speed of your electric mixer. Add 2 tbsp vanilla & 1/8 cup room temperature milk. Slowly add, 2 lbs sifted powdered sugar. Add 1/8 cup room temperature milk & 1 lb. sifted powdered sugar a cup at a time. Mix on low speed until smooth & creamy. Can be stored up to 2 months in refrigerator, and can be frozen for 6 months.

Personal Notes:
Personal Notes:
Note~ All ingredients should be at room temperature. Always lay out ingredients the night before using {frosting cannot be rushed by melting ingredients with quick heater, as there is a chemical change in properties}.

The secret of the recipe is the temperature and the rate of speed in mixing the ingredients.

 

 

 

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