Name: Betty Crocker Whipped Frosting Butter Cream
Brand: Betty Crocker

Characteristics Betty Crocker Whipped Frosting Butter Cream.

special attributes

Units In Package	1
Package Type	CONTAINER
Package Size, OZ	12.0
Net Weight, OZ	12.0
Seasonal	N
Ingredients	Sugar, Palm Oil, Water, High Maltose Corn Syrup, Corn Starch. Contains 2% or less of: Hydrogenated Palm Oil, Monoglycerides, Color (Yellows 5 & 6 and Other Color Added), Cellulose Gel, Salt, Polysorbate 80, Sodium Acid Pyrophosphate, Cellulose Gum, Natural and Artificial Flavor, Citric Acid. Freshness Preserved by Potassium Sorbate.
Recycle Codes	Y
Gluten Free	Y
Temperature Indicator	Shelf Stable
Kosher	Y
Directions	Store frosting in cool place. One Tub Frosts: One 13 x 9-inch cake or: One 8- or 9-inch 2-layer cake or: 24 to 32 cupcakes. Cool cake completely before frosting. Store cakes loosely covered. Cover and refrigerate any leftover frosting up to 2 weeks. Do not heat or microwave. Tip: Stir room temperature frosting 20 times.
Marketing Description	Betty Crocker™ Whipped Frosting Butter Cream. Artificially flavored. Per 2 tbsp as packaged: 100 Calories. 3g Sat fat, 14% DV. 25mg Sodium, 1% DV. 13g Sugars. Gluten free. Net Wt 12 oz (340 g).
Other Description	The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. Be inspired with great birthday ideas! Find tips, recipes and inspiration at www.bettycrocker.com/birthdays. Carbohydrate choices: 1. Partially produced with genetic engineering. Learn more at ask.generalmills.com. how2recycle.info. Pat. pend. Call: 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST. Visit: www.bettycrocker.com. © General Mills.
Ecommerce Description	Betty Crocker™ Whipped Frosting Butter Cream. Artificially flavored. Be inspired with great birthday ideas. It is a gluten free product.

Nutritions

Cholesterol, mg	0
Sodium, mg	25
Carbohydrates, g	14
Dietary Fiber, g	0
Sugars, g	13
Protein, g	0
Potassium, mg	10
Number Of Servings	about 14
Energy	100
Total Fat, g	5
Saturated Fat, g	3
Trans Fat, g	0