No, the frosting has lots of preservatives in it and doesn't need to be refrigerated.
whipped frosting
Frosting is made with sugar - usually confectioners' sugar - liquid and butter. Flour is not used in making frosting.
(Referring to most of the Pillsbury Creamy Supreme Frosting flavors) No. Here are the typical list of ingredients as of 2013: SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, WATER, CORN SYRUP, CORN STARCH. CONTAINS 2% OR LESS OF: SALT, ARTIFICIAL FLAVOR, ARTIFICIAL COLORS, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, POLYSORBATE 60, POTASSIUM SORBATE, SOY LECITHIN, CITRIC ACID. (Sorry about the Caps.) However, the Coconut Pecan-flavored frosting may be dairy because it has dextrose, which is a dairy product.
No. Icing sugar is very finely ground, like a powder, so it dissolves in the butter and makes the frosting smooth. White sugar has little granules and if you use it in frosting your frosting will be grainy and crunchy.
obviously it wouldn't matter, they are both similar. frosting has more calories and more sugar.
Frosting.
Either but frosting. Or add a small spoonful of water to confectioners sugar and mix until dissolved into a frosting.
The frosting of a poptarts is mostly refined sugar. "Dry" sugar melts at a higher temperature than "wet" sugar (wet like regular cake frosting with water and fat mixed in). Poptarts frosting is more likely to burn before melting, but it will eventually melt given enough heat and enough time.
The frosting of a poptarts is mostly refined sugar. "Dry" sugar melts at a higher temperature than "wet" sugar (wet like regular cake frosting with water and fat mixed in). Poptarts frosting is more likely to burn before melting, but it will eventually melt given enough heat and enough time.
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Frosting is not made with flour; it is most often made with powdered (confectioners') sugar and shortening, or some other sugar that is caramelized then whipped to spreading consistency.