BUTTERCREAM ICING vs. WEDDING CAKE BUTTERCREAM ICING
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BUTTERCREAM ICING has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | BUTTERCREAM ICING | WEDDING CAKE BUTTERCREAM ICING |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 20 G | 20 G |
| Carbohydrate, by difference | 40 G | 40 G |
| Energy | 343 KCAL | 343 KCAL |
| Total Sugars | 40 G | 40 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 100 MG | 100 MG |
| Cholesterol | 29 MG | 29 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8.6 G | 8.6 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.