well this is what i need i am baking but i need 6cup of buttercream icing. And i found a website that sells it made but it says that the container size and has 3.5LB of would one container be enough or should i buy two..thats why i am not sure about the exact amount i need to buy within the containers.

Thank you for using the Jiskha Homework Help Forum. You could ask that company how many cups are contained in the container size 3.5 lbs. As for butter, 1 lb = 2 cups. Using that measurement, 3.5 lbs would be 7 cups, so a bit more than you really need.

A 3.5 container of icing will be more than 6 cups. I think I saw the same ad and it says that it will frost 2 - 10" layer cakes or 4 - 9" x 12" sheet cakes.

Recipes that make 3 to 3.5 cups of icing use about 1.5 pounds of ingredients. Since icing isn't very hard to make, you may want to consider making your own.

16 oz of most liquids weigh approximately 1 LB. So, a 3.5 LB container should give you about 56 ounces. Since a cup is 8 ounces, 6 cups translates into 48 ounzes. So, one container should do it.

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Recipe Box
Buttercream Icing

* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine*
* 1 teaspoon Clear Vanilla
* 4 cups sifted confectioners' sugar (approx. 1 lb.)
* 2 tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.

thanks,,,,,,,i am making my niece a cake of dora the explora sure helps thank you very much everyone....

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  1. Toffee Blondies:1/2 C butter, mteeld1 C packed light brown sugar2 large eggs1 tsp vanilla extract1/4 tsp salt1 1/2 C ap flour1 C toffee bits1. Preheat oven to 350. Line bottom and sides of an 8 square baking pan with foil, with a bit of overhang on two sides. 2. In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.3. Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in centre comes out clean, 30-35 minutes. Remove from oven, cool completely in pan.4. Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store in an airtight container up to 5 days.

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