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Gold Medal Icing, Vanilla Creme
Gold Medal Icing, Vanilla Creme
11 lb
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Place your order with peace of mind.
About
Details
Gold Medal(TM) ready-to-spread, cream bulk icing is shelf stable and light and airy, providing a smooth texture with rich, vanilla flavor on a finished product.
• Gold Medal ready to spread, cream bulk icing provides a smooth texture with rich, vanilla flavor
• Quick and easy, ready to spread application
• Ultra versatile, use for icing or melt for drizzling
• Kosher Dairy
• Contains 11 lb
Ingredients
SUGAR, PALM OIL, WATER, CORN SYRUP, CORN STARCH. CONTAINS 2% OR LESS OF: SALT, MONOGLYCERIDES, YELLOWS 5 & 6 AND OTHER COLOR ADDED, POLYSORBATE 60, POTASSIUM SORBATE (PRESERVATIVE), NATURAL AND ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE, SODIUM ACID PYROPHOSPHATE, CITRIC ACID.
Directions
Yield: Unit size sheet cake in the pan. Approximate scaling weight per cake: 2 lb 12 oz. Approximate number of cakes iced: 4; Unit size sheet cake out of the pan. Approximate scaling weight per cake: 3 lb 10 oz; Approximate number of cakes iced: 3. Unit size layer cake (assumes two layers per cake): 8 inch; Approximate scaling weight per cake: 1 lb 8 oz; Approximate number of cakes iced: 7; Unit size layer cake (assumes two layers per cake): 9 inch; Approximate scaling weight per cake: 1 lb 12 oz; Approximate number of cakes iced: 6; Unit size layer cake (assumes two layers per cake): 10 inch; Approximate scaling weight per cake: 2 lb; Approximate number of cakes iced: 5; Unit size cupcakes; Approximate scaling weight per cake: 1/2 oz each; Approximate number of cakes iced: 29 dozen. Directions: 1. Use icing directly from the container. If desired, additional flavors may be added. 2. Stir icing with spatula before icing cake. 3. Icing spreads best at room temperature (70-72 degrees F). 4. Cakes that have been frozen prior to using are much easier to ice. 5. Iced cakes can be covered or boxed and placed into the cooler overnight or up to two weeks in the freezer. Iced cakes can be held in an enclosed cabinet up to 6 hours. 6. Once icing container has been opened, the icing can be stored covered at room temperature for one week. After this time period, store covered in the cooler. Bring to room temperature (70-72 degrees F) before using. 7. During hot weather conditions, store iced cakes covered overnight in the cooler or cover and freeze until ready to use. Recipe Variations: String Cakes: Place desired amount of icing in a microwave safe bowl and heat in 10 second increments. Stir until smooth. Do not overheat. Icing can be used for dipping, glazing and drizzling over baked goods. Light and Fluffy Icing: Place desired amount of icing into mixer bowl. Mix on medium speed for approximately 5 minutes.
Warnings
CONTAINS MILK INGREDIENTS
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 5g6%
- Saturated Fat 2g10%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 75mg3%
- Total Carbohydrate 25g9%
- Dietary Fiber 0g0%
- Sugars 23g
- Protein 0g
Details
Gold Medal(TM) ready-to-spread, cream bulk icing is shelf stable and light and airy, providing a smooth texture with rich, vanilla flavor on a finished product.
• Gold Medal ready to spread, cream bulk icing provides a smooth texture with rich, vanilla flavor
• Quick and easy, ready to spread application
• Ultra versatile, use for icing or melt for drizzling
• Kosher Dairy
• Contains 11 lb
Ingredients
SUGAR, PALM OIL, WATER, CORN SYRUP, CORN STARCH. CONTAINS 2% OR LESS OF: SALT, MONOGLYCERIDES, YELLOWS 5 & 6 AND OTHER COLOR ADDED, POLYSORBATE 60, POTASSIUM SORBATE (PRESERVATIVE), NATURAL AND ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE, SODIUM ACID PYROPHOSPHATE, CITRIC ACID.
Directions
Yield: Unit size sheet cake in the pan. Approximate scaling weight per cake: 2 lb 12 oz. Approximate number of cakes iced: 4; Unit size sheet cake out of the pan. Approximate scaling weight per cake: 3 lb 10 oz; Approximate number of cakes iced: 3. Unit size layer cake (assumes two layers per cake): 8 inch; Approximate scaling weight per cake: 1 lb 8 oz; Approximate number of cakes iced: 7; Unit size layer cake (assumes two layers per cake): 9 inch; Approximate scaling weight per cake: 1 lb 12 oz; Approximate number of cakes iced: 6; Unit size layer cake (assumes two layers per cake): 10 inch; Approximate scaling weight per cake: 2 lb; Approximate number of cakes iced: 5; Unit size cupcakes; Approximate scaling weight per cake: 1/2 oz each; Approximate number of cakes iced: 29 dozen. Directions: 1. Use icing directly from the container. If desired, additional flavors may be added. 2. Stir icing with spatula before icing cake. 3. Icing spreads best at room temperature (70-72 degrees F). 4. Cakes that have been frozen prior to using are much easier to ice. 5. Iced cakes can be covered or boxed and placed into the cooler overnight or up to two weeks in the freezer. Iced cakes can be held in an enclosed cabinet up to 6 hours. 6. Once icing container has been opened, the icing can be stored covered at room temperature for one week. After this time period, store covered in the cooler. Bring to room temperature (70-72 degrees F) before using. 7. During hot weather conditions, store iced cakes covered overnight in the cooler or cover and freeze until ready to use. Recipe Variations: String Cakes: Place desired amount of icing in a microwave safe bowl and heat in 10 second increments. Stir until smooth. Do not overheat. Icing can be used for dipping, glazing and drizzling over baked goods. Light and Fluffy Icing: Place desired amount of icing into mixer bowl. Mix on medium speed for approximately 5 minutes.
Warnings
CONTAINS MILK INGREDIENTS
Common questions
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