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Characteristics Pillsbury Whipped Supreme Frosting Vanilla.
Length, IN | 3.61 |
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Height, IN | 3.78 |
Width, IN | 3.61 |
Weight, LB | 0.86 |
Units In Package | 1 |
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Package Type | PLASTIC CONTAINER |
Package Size, OZ | 12.0 |
Net Weight, OZ | 12.0 |
Country Of Origin | USA |
Seasonal | N |
Ingredients | Sugar, Partially Hydrogenated Soybean and Cottonseed Oils, Water, Corn Syrup, Corn Starch, contains 2% or less of: Artificial Flavor, Mono and Diglycerides, Cellulose Gel, Salt, Propylene Glycol Monostearate, Carrageenan, Artificial Color including Red 40 and Yellow 5, Polysorbate 80, Potassium Sorbate (Preservative), Citric Acid, Cellulose Gum, Soy Lecithin, Sodium Stearoyl Lactylate. |
Recycle Codes | 5 |
Gluten Free | Y |
Temperature Indicator | Shelf Stable |
Directions | Frosts: 1 (13 x 9-inch) cake, 24 to 30 cupcakes or 1 (8 or 9-inch) 2-layer cake. Other yummy uses: Spread on graham crackers. Frost your next batch of brownies. Make a cookie sandwich. Easy to use. Store unopened can on kitchen shelf; avoid warm places like over an oven. For easy spreading, use frosting at room temperature. Stir frosting in can before using. Spread on cooled cake. Store frosted cake loosely covered. Cover and refrigerate any remaining frosting for up to 2 weeks. |
Marketing Description | Pillsbury Vanilla Whipped Supreme® Frosting. Artificially flavored. Our fluffiest & lightest texture. |
Other Description | Pillsbury, The Barrelhead logo and The Doughboy Character are trademarks of The Pillsbury Company, LLC, used under license. ‡See inside label for additional frosting tips. Cut carefully along dotted line. Gluten free. Questions or comments? 1-800-767-4466 weekdays 9am-7pm (EST). Visit us at www.pillsburybaking.com. ©/®The J.M. Smucker Company. |
Ecommerce Description | Pillsbury Whipped Supreme® Frosting Vanilla. Artificially flavored. This product is gluten free. |
Number Of Servings | 15 |
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Energy | 100 |
Total Fat, g | 5 |
Saturated Fat, g | 1.5 |
Trans Fat, g | 1.5 |
Sodium, mg | 20 |
Carbohydrates, g | 14 |
Sugars, g | 13 |
Protein, g | 0 |