Well, not really illegal but it shouldn’t be consumed. In my last post I wrote about boxed cake mixes and even mentioned how some professional bakers will use this out of convenience. None of them will use frosting from a can or tub. Boxed cake mix may not be the healthiest option but it still has that home made good taste. I can not say the same for canned frosting. The taste is extra sweet, vile, and artificial. The consistency is not workable either. It’s not creamy enough to spread without tearing up a cake, even if it’s warmed up.
Here are the ingredients of Betty Crockers Vanilla Frosting:
Sugar, Partially Hydrogenated Soybean and Cottonseed Oil, Water, Wheat Starch, High Maltose Corn Syrup, Contain 1% or Less of Salt, Distilled Monoglycerides, Colored with Artificial Color, Yellows 5 & 6, Polysorbate 60, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural and Artificial Flavor, Citric Acid, Nonfat Milk, Freshness Preserved by Potassium Sorbate
Most of these chemicals are emulsifiers, stabilizers, and preservatives. This is why it’s able to sit on the shelf so long without going bad. Even though it’s white, there are still dyes in it.
Here’s a simple Vanilla Frosting recipe that only requires 4 ingredients and all of them you have heard of. For healthier version substitute Smart Balance Buttery Spread and use low-fat milk.
4 cups confectioner’s sugar
4 Tbsp butter (softened)
4 Tbsp milk
1 tsp vanilla
Combine all ingredients and mix until smooth. If frosting is too thick add more milk a little at a time until spreadable consistency.
Doesn’t the homemade frosting sound more appetizing?