ADVERTISEMENT
- Real Recipes from Real People -

re: Betty Crocker Fluffy White Frosting

Misc.
Hi Anna,

If you ever make it to Canada our grocery stores do carry the Betty Crocker Fluffy White Frosting but it's in a round plastic container. This is the only frosting that I will use, it's nice and light.


MsgID: 251016
Shared by: Liz - Ontario, Canada
In reply to: ISO: Betty Crocker Fluffy White Frosting
Board: Gab About Groceries at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Anna/Texas
2
  Brooke Georgia
3
  Liz - Ontario, Canada
4
  Tiffany--- Texas
ADVERTISEMENT
Random Recipes
  • Butter Crunch Desserts
  • BUTTER CRUNCH DESSERTS FOR THE BUTTER CRUNCH: 1 cup all-purpose flour (not self-rising) 1/2 cup chopped pecans (or 1/2 cup chopped walnuts) (or 1/2 cup flaked coconut) 1/2 cup butter 1/4 cup packed...
  • Novel Layer Bar Cookies from 1932
  • NOVEL LAYER BAR COOKIES FROM 1932 This recipe was a weekly winner of the San Jose News cookie recipe contest in 1932. BOTTOM LAYER: 1/2 cup of butter (or shortening) 1 cup granulated sugar 2...
  • Tuna Bruschetta (using canned tuna)
  • TUNA BRUSCHETTA 4 cloves garlic 1/4 cup extra-virgin olive oil 8 slices (1/2 to 3/4 inch thick each) toasted French bread, about 3 1/2 x 5 1/2 inches 2 cups chopped plum tomatoes 1 cup shredded mozzarella cheese or ch...
  • New Orleans Shrimp and Chicken Jumbalaya
  • You want to serve this with a loaf of warm French bread as well. Enjoy! JAMBALAYA 2 pounds medium size shrimp 2 teaspoons shortening (Crisco) 1 cup onions, finely chopped 1 cup green peppers, finely chopped 1 cu...
  • Bombay Chicken (Carnation, 1970)
  • BOMBAY CHICKEN (Oven-fried chicken pieces topped with curry sauce.) 1/4 cup flour 1 teaspoon salt 1/8 teaspoon ground black pepper 3 to 3 1/2 pounds chicken pieces 1/4 cup plus 1 tablespoon butter, divided use 1 clove...
ADVERTISEMENT
  • Lemon-Ginger Refrigerator Roll (using gingersnaps)
  • LEMON-GINGER REFRIGERATOR ROLL 1 cup cold fat free milk 1 pkg. (4-serving size) Jell-O Lemon Flavor Instant Pudding & Pie Filling 1 1/2 cups thawed Cool Whip Lite Whipped Topping 30 Nabisco Ginger Snaps Pour milk int...
  • Chinese Steamed Buns - Plain and Pork Filled
  • CHINESE STEAMED BUNS Plain and Pork Filled Here is a recipe that I adapted from several sources. I've used it for Chinese Steamed Buns and Chinese Steamed Pork Buns and my family can't get enough of them. 1 1/2 cups ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Betty Crocker Fluffy White Frosting
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!