5 Betty Crocker Frostings You Should Never Eat (And 5 You Definitely Should)

Betty Crocker frostings are a pantry staple for many home bakers looking to add a sweet finishing touch to their treats. While convenient and tasty, not all of these sugary toppings possess the same quality.

Some pack an alarming amount of artificial ingredients and sugar, while others offer better flavor and slightly healthier profiles.

Let’s explore which Betty Crocker frostings you might want to avoid and which ones deserve a spot in your shopping cart.

1. AVOID: Rich & Creamy Vanilla Frosting

Sugar overload alert! This classic vanilla frosting contains a whopping 19 grams of sugar in just two tablespoons. That’s nearly 5 teaspoons of pure sweetness hitting your system at once.

The artificial vanilla flavor falls flat according to taste testers, who ranked it disappointingly low among competitors. Many describe it as having a strange chemical aftertaste rather than the warm, genuine vanilla flavor you’d expect.

At 140 calories per serving, it’s also one of the heavier options in the Betty Crocker lineup.

2. AVOID: Rich & Creamy Milk Chocolate Frosting

Chocolate lovers beware – this frosting’s main ingredients include high fructose corn syrup and palm oil rather than actual chocolate. The artificial chocolate flavor lacks depth and complexity you’d find in real cocoa-based products.

I still remember the disappointment on my nephew’s face when he tasted this on his birthday cake and asked, “Is this really chocolate?” That’s how far from authentic it tastes.

With 17 grams of sugar per serving, it’s basically a sugar delivery system with brown food coloring.

3. AVOID: Decorating Icing (Tube Format)

Rock-hard results await anyone using these tube icings for anything beyond minimal decorations. Once dried, they develop an unpleasant crunchy texture that contrasts awkwardly with soft cake beneath.

The ingredients list reads like a chemistry experiment, packed with artificial colors, flavors, and preservatives. Some colors, particularly red and blue, leave an unpleasant aftertaste that lingers.

Piping precision is nearly impossible for beginners, as the tubes require significant hand strength and often dispense unevenly, leading to decoration disasters.

4. AVOID: Whipped Fluffy White (When Warm)

Temperature sensitivity makes this frosting problematic in certain situations. When exposed to warm environments, it quickly breaks down and becomes runny, potentially ruining your carefully decorated desserts.

The whipped texture that makes it appealing also makes it structurally unstable for elaborate decorations or piping work. It simply won’t hold shape for detailed designs.

Outdoor summer parties and this frosting are mortal enemies. Within minutes, your beautiful cake can transform into a melting, sliding mess.

5. AVOID: Lower Sugar Milk Chocolate-Flavored Frosting

Don’t be fooled by the “lower sugar” marketing trick. While it contains about 25% less sugar than the standard version, it still relies heavily on high fructose corn syrup and palm oil as primary ingredients.

The taste compromise isn’t worth the minimal health benefit. Many consumers report it has an artificial sweetener aftertaste that lingers unpleasantly.

The texture tends to be stickier and less smooth than regular versions, making it harder to spread evenly on cakes and cookies.

6. TRY INSTEAD: Whipped Fluffy White Frosting

Airiness is the secret weapon here. The whipped texture means you’re consuming fewer calories and less sugar per serving (110 calories versus 140 in the regular versions).

The light, cloud-like consistency spreads more easily across cakes and cupcakes, requiring less product overall. Your desserts won’t feel weighed down by heavy frosting.

Many bakers swear this option tastes closer to homemade frosting than its denser counterparts, with a less cloying sweetness that lets your baked goods shine.

7. TRY INSTEAD: Whipped Vanilla Frosting

Taste testers consistently rank this airy option as the top choice among vanilla varieties. The texture makes all the difference: light and fluffy rather than dense and overpowering.

The vanilla flavor comes through more authentically without being buried under excessive sweetness. This allows the natural flavors of your cake to complement rather than compete with the frosting.

The whipped formula spreads like a dream across delicate cakes without tearing or pulling at the surface.

8. TRY INSTEAD: Whipped Butter Cream Frosting

Buttery goodness without the heaviness. The whipped consistency creates a more authentic buttercream experience that doesn’t sit like a brick in your stomach.

At 110 calories per serving compared to 140 in regular frostings, you’re getting more volume with fewer calories. The air incorporated into the mixture means your spatula glides effortlessly across cakes.

My sister-in-law, a professional baker, admits to using this in a pinch when catering small events. Guests can rarely tell the difference between this and scratch-made frosting.

9. TRY INSTEAD: Self-Whipped Rich & Creamy Frosting

This clever hack transforms ordinary frosting into something special. Simply take any can of Rich & Creamy frosting, scoop it into a bowl, and beat with an electric mixer for 30-60 seconds.

The color lightens noticeably as air incorporates, creating a fluffier texture that spreads like a dream. The whipping process actually changes how sweet it tastes, making it less overwhelming to the palate.

Best of all, this trick works with any flavor, giving you the versatility of the entire product line with improved texture.

10. TRY INSTEAD: Whipped Cream Cheese Frosting

Tangy sophistication elevates any dessert. The cream cheese base provides a pleasant contrast to sweet cakes, creating a more balanced flavor profile than purely sweet frostings.

The whipped format maintains the signature cream cheese taste while being lighter and more spreadable. Your red velvet and carrot cakes will thank you for this perfect pairing.

I once brought cupcakes with this frosting to a potluck and three people asked for my “homemade frosting recipe.” They were shocked to learn it came from a can!