4 oz can
19 servings per container
Corn Starch, Egg Whites, Sugar, Gum Arabic, Calcium Sulphate, Citric Acid, Potassium Acid Tartrate, Artificial Flavor, Silicon Dioxide.
Made in a facility that also processes peanuts, tree nuts, fish, shellfish, milk and wheat products.
Giant Food is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Giant Food, and the nutritional information on the product label does not match the information on our site, please contact Giant Food customer service and we will arrange for a credit to issue for the product at issue.
Wilton® Meringue Powder Egg White Substitute for Baking and Decorating. Wilton, the Wilton logo and The Wilton Method of cake decorating are either registered trademarks or trademarks of Wilton Industries, Inc. in the united states and/or other countries. Product packed by dry weight. Contents may settle. Visit wilton.com for more ideas and recipes. The Wilton method of cake decorating. wilton.com/classes. www.wilton.com. ©2015 Wilton Industries, Inc. All rights reserved.
Use as an egg white substitute for baking & decorating: 2 tsp. meringue powder + 2 Tbsp. water = 1 egg white. Royal icing (stiff consistency). 3 tablespoons Wilton meringue powder. 4 cups sifted confectioners' sugar (about 1 lb.). 5 tablespoons water. In large bowl, beat all ingredients at medium speed of stand mixer until icing forms peaks and loses its sheen, 7-10 minutes. If using a hand mixer, beat at high speed 10-12 minutes. If peaks are not forming, increase the mixer speed and continue to beat. To prevent drying, cover the bowl with a damp cloth while working with icing. Makes about 2 3/4 cups of icing. After opening, store in a cool dry place. No refrigeration required.
Wilton Industries Inc.
Woodridge, IL 60517 USA