INGREDIENTS FOR U.S. MARKET: HIGH FRUCTOSE CORN SYRUP, HYDROGENATED VEGETABLE OIL (PALM, PALM KERNEL, COCONUT AND/OR COTTONSEED), WATER, CORN SYRUP, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SODIUM CASEINATE (A MILK DERIVATIVE), NATURAL FLAVOR, CARBOHYDRATE GUM, POLYSORBATE 60, SALT, CELLULOSE GEL, DISODIUM PHOSPHATE, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), SODIUM CITRATE, COLORED WITH PAPRIKA OLEORESIN, SORBITAN MONOSTEARATE, XANTHAN GUM, CELLULOSE GUM.
HANDLING INSTRUCTIONS For best results: • Store frozen at 0°F (-18°C ) or below. • Thaw under refrigeration 24 hours before use. • Use Bettercreme® whipped icing at 45°F to 50°F (7°C to 10°C). • 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 80°F [26°C]): 5 days