Betty Crocker Frosting Whipped Butter Cream - 12 Oz
Serving Size: 2tbsp
Servings Per Container: about 14
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 45|
|Total Fat||Amount Per serving 5g||8%|
|Saturated Fat||Amount Per serving 3g||14%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 25mg||1%|
|Potassium||Amount Per serving 10mg||0%|
|Total Carbohydrate||Amount Per serving 14g||5%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 13g|
|Protein||Amount Per serving 0g|
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.
Frosting, Butter Cream
Artificially flavored. Per 2 Tbsp as Packaged: 100 calories; 3 g sat fat (14% DV); 25 mg sodium (1% DV); 13 g sugars. Gluten free. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. The Red Spoon Promise: 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. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST. www.BettyCrocker.com. Be inspired with great birthday ideas! Find tips, recipes and inspiration at www.bettycrocker.com/birthdays. how2recycle.info. Carbohydrate Choices: 1.
Warning Contains: May contain milk ingredients.
Directions Store frosting in cool place. One tub frosts: one 13x9-inch cake or: one 8- or 9-inch 2-layer cake; or: 24 to 32 cupcakes. Cool cake completely before frosting. Store cake loosely covered. Cover and refrigerate leftover frosting up to 2 weeks. Do not heat or microwave. See bottom for product expiration date. Tip: Stir room temperature frosting 20 times.
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