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Wilton White Buttercream Icing Mix - 14 Oz
Buttercream Icing Mix, Medium
Artificially flavored vanilla. Icing Consistency: Medium. Makes 2 cups icing. Made in USA.
| Serving size | 3 tbsp | ||
|---|---|---|---|
| Servings Per Container | 18 | ||
| Amount Per Serving | (+) | ||
| Calories | 90 | 130 | |
| Calories from Fat | (-) | (-) | |
| Calories from Saturated Fat | |||
| % Daily Value* | |||
| Total Fat 1g | 1% | 6% | |
| Saturated Fat 11 | 5% | 15% | |
| Trans Fat (-) | |||
| Cholesterol (-) | (-) | (-) | |
| Sodium 0mg | 0% | 0% | |
| Potassium (-) | (-) | (-) | |
| Total Carbohydrate 22g | 8% | 8% | |
| Dietary Fiber (-) | (-) | (-) | |
| Total Sugars 21g | |||
| Added Sugars 21g | |||
| Protein 0g | (-) | (-) | |
| Calcium | (-) | (-) | |
| Iron | (-) | (-) | |
| (-) Information is currently not available for this nutrient. | |||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
| ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
| Calories per gram: | |||
| Fat 9 | |||
| Carbohydrate 4 | |||
| Protein 4 | |||
You Will Need: Icing mix. 6 tablespoons butter. 3 tablespoons milk or water. How to Mix: Whether you are frosting a cake or piping decorations, the consistency of the icing is key to getting the right results. Too soft and your decorations will dropp, too stiff and your icing will be difficult to spread. You Will Need: Icing mix. 6 tablespoons butter. 3 tablespoons milk or water. How to Mix: Whether you are frosting a cake or piping decorations, the consistency of the icing is key to getting the right results. Too soft and your decorations will dropp, too stiff and your icing will be difficult to spread. Medium Consistency: (For borders, such as stars, dots and shells, as well as decorations that will remain relatively flat): 1. Using electric mixer, beat 6 tablespoons softened butter or margarine and icing mix together, at medium speed. 2. Add milk or water (or 1/4 cup whipping cream) and continue beating until light and fluffy. Keep icing covered with a damp cloth until ready to use. How to Store: Refrigerate icing in an airtight container for up to two weeks. Re-whip before using.
Wilton Industries, Inc.
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