Ready to spread. Frosts 24-32 cupcakes. Since 1928.

Sugar, Partially Hydrogenated Vegetable Shortening (contains One Or More Of The Following: Partially Hydrogenated Soybean Oil, Cottonseed Oil), Water, High Fructose Corn Syrup, Contains 2% Or Less Of: Corn Starch, Modified Wheat Starch, Emulsifiers (mono- And Diglycerides With Preservatives [mixed Tocopherols, Ascorbic Acid And Citric Acid], Polysorbate 60, Soy Lecithin), Natural And Artificial Flavor, Salt, Preservative (potassium Sorbate), Color (titanium Dioxide, Yellow 5 And 6), Dextrose, Agar, Citric Acid.

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 x 9 inch cake, 8 or 9 inch 2-layer cake, or 24 to 32 cupcakes. To Frost Layer Cake: Brush loose crumbs off cooled cakes. Place one layer top side down on serving plate and spread with about 1/4 cup of frosting. Place second layer top side up on frosted bottom layer. Spread sides of cake with a very thin coating of frosting to seal crumbs. Spread remaining frosting on sides and top of cake. When storing cakes or cupcakes. Keep loosely covered. Cover any remaining frosting and refrigerate for up to 30 days.

Store unopened frosting in a cool place.