Gold Medal Icing Ready-to-Spread Bulk Tub Cream Cheese (2 ct) 11 lb
Gold Medal ready-to-spread, cream cheese bulk icing is shelf stable and light and airy, providing a smooth texture with sweet, rich cream cheese flavor on a finished product. Available in cost-effective, 11 lb bulk tub.
Gold Medal ready-to-spread, cream cheese bulk icing is shelf stable and light and airy, providing a smooth texture with sweet, rich cream cheese flavor on a finished product. Available in cost-effective, 11 lb bulk tub for larger operations. Finishing doesnt need to be difficult or time consuming when you use Gold Medal(TM) ready-to-spread icings.
2 Tbsp (35g)
Refer to yield chart on packaging1. 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 (70-72F).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 (70-72F) 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.
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), SODIUM STEAROYL LACTYLATE, SODIUM ACID PYROPHOSPHATE, NATURAL FLAVOR, CITRIC ACID.