I remember loving the canned icing when I was little and dipping Teddy Graham Crackers into it as a treat. I was expecting to find lots of calories and sugar and probably a little fat. What I wasn't preapared for was the 2 whole grams of trans fats in every 2 tablespoons.
Let me put it this way, even 0.1g of trans fats can have a seriously negative impact on your heart health. These are bad, cheap fats put into products to save on costs and increase shelf life, all at the expense of your health. I will miss this icing, but I value my healthy too much to ever eat it again. If you are looking for icing to top your desserts with, here is a basic recipe to get you started:
-2 cups sifted confectioners' sugar
-1/2 cup butter or non hydrogenated margarine (butter will give a better texture but it is higher in saturated fat)
-1 teaspoon vanilla extract
-1 1/2 tablespoons milk
-2 tablespoons of cocoa powder if you want chocolate icing
1) Cream sugar, butter and vanilla.
2) Add milk
3) Add optional cocoa
4) If frosting is too sweet add a little more milk
Yes it's still icing sugar and you shouldn't go eating it by the spoonful, but at least this homemade recipe will be free of trans fats. There are some icings out there that don't have these trans fats in them. Just be sure to check the label for 0g trans fats and that nowhere in the ingredients list does it say the word hydrogenated or partially hydrogenated in front of the name of an oil (eg/ partially hydrogenated palm oil)