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Krusteaz Professional Vanilla Creme Icing Mix

GTIN 10041449102600
Alternative Item # 732-0800
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 90°F

Sugar, palm and soybean oil, wheat starch, corn syrup solids, Less than 2% of: monoglycerides, natural and artificial flavors (contains milk derivatives), polysorbate 60, propylene glycol ester, salt, soy lecithin, titanium dioxide (color).

Nutrition Facts

142 servings per Container
Serving Size
2 Tablespoons mix
Amount per serving

Calories

70

% Daily Value*

Total Fat 3g

3%

Saturated Fat 2g

8%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 40mg

2%

Total Carbohydrate 13g

5%

Dietary Fiber 0g

0%

Total Sugars 11g

Includes 11g  Added Sugars

2%

Protein 0g

Vitamin D 0mcg

0%

Calcium 0mg

0%

Iron 0mg

0%

Potassium 0mg

0%

Contains 3 allergens

Milk
Soy
Wheat

May Contain 1 allergen

Eggs

2 allergens are not intentionally nor inherently included

Peanuts
Tree Nuts
FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (8 1/3 cups) Mix 12 oz (1 1/2 cups) Hot Water 6 oz (3/4 cup) Hot Water 1. Place mix in bowl. Using a paddle, gradually add water while mixing on low speed 1 minute. 2. Scrape bowl and paddle. Change to high speed and continue mixing until icing is light and creamy. 3. Use immediately or cover to prevent dehydration. EXTRA RICH ICING RECIPE: For full batch, add 10 oz (1 V4 cups) hot water and 8 oz (1 cup) melted butter. Mix as directed. HIGH ALTITUDE: No adjustment necessary. PAN SIZE: Cupcake Pans SCALE: about 1/2 oz icing per cupcake FULL BATCH YIELD: 151/3 dozen, iced cupcakes PAN SIZE: Round Pans SCALE: 15 oz icing per cake FULL BATCH YIELD: 6, filled iced 2 layer 9-inch cakes PAN SIZE: Sheet Pan SCALE: 30 oz icing per cake FULL BATCH YIELD: 3, iced 24x16x1-inch cakes HANDLING TIPS For softer, spreadable icing, gradually increase water amount. For stiffer, pipable icing, slightly decrease water amount. Icing can be stored in airtight container. Rewhip before using.
Store in a cool dry place