Hy-Vee Creamy Cream Cheese Frosting
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Description
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EASY-TO-USE DIRECTIONS - FOR EASIER SPREADING, USE FROSTING THAT IS AT ROOM TEMPERATURE. STIR FROSTING BEFORE USING. CAKES SHOULD BE COMPLETELY COOLED BEFORE THEY ARE FROSTED. FROSTS 13-BY-9-INCH CAKE, 8- OR 9-INCH 2-LAYER CAKE OR 24 TO 32 CUPCAKES. 1. TO FROST LAYER CAKE, BRUSH LOOSE CRUMBS OFF COOLED CAKES. 2. PLACE ONE LAYER TOP SIDE DOWN ON SERVING PLATE AND SPREAD WITH ABOUT 1/4 CUP OF FROSTING. 3. PLACE SECOND LAYER TOP SIDE UP ON FROSTED BOTTOM LAYER. SPREAD SIDES OF CAKE WITH A VERY THIN COATING OF FROSTING TO SEAL CRUMBS. 4. SPREAD REMAINING FROSTING ON SIDES AND TOP OF CAKE. 5. COVER ANY REMAINING FROSTING AND REFRIGERATE FOR UP TO 2 WEEKS.
Instruction
- Easy-to-Use DirectionsFor easier spreading, use frosting that is at room temperature.Stir frosting before using. Cakes should be completely cooled before they are frosted.Frosts 13-by-9-inch cake, 8- or 9-inch 2-layer cake or 24 to 32 cupcakes.1. To frost layer cake, brush loose crumbs off cooled cake.2. Place one layer top side down on serving plate and spread with about 1/4 cup of frosting.3. Place second layer top side up on frosted bottom layer. Spread sides of cake with a very thin coating of frosting to seal crumbs.4. Spread remaining frosting on sides and top of cake.5. Cover any remaining frosting and refrigerate for up to 2 weeks.
UPC: 0075450052920
Sugar, Animal Shortening (Contains One or More of the Following: Tallow, Lard, Hydrogenated Tallow, with Preservatives [BHT, Citric Acid]), Water, High Fructose Corn Syrup, Contains 2% or Less of Each of the Following: Natural and Artificial Flavor, Corn Starch, Salt, Modified Wheat Starch, Mono- and Diglycerides (with Preservative [Mixed Tocopherols, Ascorbic Acid, Citric Acid]), Preservative (Potassium Sorbate), Citric Acid, Titanium Dioxide, Lecithin, Emulsifier (Polysorbate 60), Dextrose, Agar, Yellow 5, Yellow 6.
Contains wheat, soy, milk.
