HIGH FRUCTOSE CORN SYRUP, HYDROGENATED VEGETABLE OIL (PALM, PALM KERNEL, COCONUT AND/OR COTTONSEED), WATER, MILK CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, WHOLE MILK POWDER, COCOA BUTTER, SOY LECITHIN (AN EMULSIFIER), ARTIFICIAL FLAVOR), CORN SYRUP, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SODIUM CASEINATE (A MILK DERIVATIVE), NATURAL FLAVOR, COLORED WITH (VEGETABLE JUICE AND FRUIT JUICE CONCENTRATES), CARBOHYDRATE GUM, POLYSORBATE 60, SALT, CELLULOSE GEL, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), DISODIUM PHOSPHATE, SODIUM CITRATE, SORBITAN MONOSTEARATE, CELLULOSE GUM, XANTHAN GUM.
o FOR BEST RESULTS: * STORE FROZEN AT 0°F OR BELOW. * THAW UNDER REFRIGERATION 24 HOURS BEFORE USE. * USE BETTERCREME® WHIPPED ICING AT 45°F TO 50°F. * STIR GENTLY TO CREAM BEFORE USING TO ICE THE CAKE. * RESEAL UNUSED PRODUCT AND RETURN TO REFRIGERATOR. * DO NOT RE-FREEZE THAWED PRODUCT TROUBLE SHOOTING: * IF PRODUCT APPEARS WET, SHINY OR SLIDES OFF THE CAKE, PRODUCT WAS NOT THAWED COMPLETELY (CHECK PRODUCT TEMPERATURE). * IF PRODUCT APPEARS COARSE, STIFF OR AIRY, THE PRODUCT WAS EITHER LEFT OUT OF THE REFRIGERATOR TOO LONG; WAS UNNECESSARILY STIRRED; OR EXCEEDED REFRIGERATED SHELF-LIFE. SHELF LIFE OF BETTERCREME® WHIPPED ICING: * THAWED UNOPENED PRODUCT IN REFRIGERATOR: 21 DAYS * APPLIED TO PRODUCT (REFRIGERATED): 7 DAYS * APPLIED TO PRODUCT (NON-REFRIGERATED: LESS THAN 80F): 5 DAYS
