I have to pick up and use canned frosting for my son's birthday cake as I am very pressed for time and was unable to make icing last nite (so ashamed). Is there a way to doctor a canned icing (chocolate) to make it taste a little better?

deb

Hmm..I'm not really sure if you can doctor up chocolate frosting from a can or not. Maybe you can add a little extra cocoa powder and some heavy cream or something?? I'm not really sure, you could experiment if you want to, but I don't think it's completely necessary. I'm sure your son will love it regardless, and at least you are using the chocolate, I think if you are going to use canned icing the chocolate is a lot better than the others! But really don't worry too much about it, it is okay, we can't always do it all, right?

I am sure your son won't even know the difference! Tell him you made it and hide the cans...then say you will never make that recipe again! That way he could never compare it!
We all are busy people! Don't get upset because you are human!

GOOD LUCK WITH YOUR CAKE!

Wilton makes a ready to use tub of chocolate and vanilla/white icing now. It's the same size as the store bought type that tastes nasty. They say it tastes just like BC but I don't know lol.. they sell it at my walmart and other craft stores that sell other wilton products.

It's ok to use canned icing when in a pinch it's just going to taste not so good to you because you are used to BC now that's how we are we can't stand any cake that has canned icing on it lol.. but others won't mind I'm sure

There is a store bought buttercream extender in the recipe section. It does not specify a flavor just adding extra sugar and flavoring, might be worth a try.

I'm not sure how old your son is or the people who will be eating the cake - but - I'm sure they won't mind. If it's a problem for you though - some of our Publix stores will sell you a tub of their icing. May work out a little better then the can stuff with regard to decorating....

you can add powdered sugar to make it stiffer and a taste a bit different. my family PREFERS the stuff so i haev learned to be able to pipe with it on their cakes. youll be fine. he might actually like it. my family prefers vanilla though.

The Wilton ready to use chocolate decorator icing is pretty good! I had to use it in a pinch and was pleasantly suprised by how good it was.

Thanks all. Being he is 25, don't think he will mind......I made the cake and yummy filling and he is happy with that. Now to look for that icing extender recipe....

deb

there is a cream extender here some where just like the cake extender on this site but I forgot where

Have you considered purchasing from the bakery at your local Sam's Club or Costo? I've read posts here on CC and some folks use it all the time.

Here's the link to the buttercream extender: http://www.cakecentral.com/cake_recipe-2414-56-Store-Bought-Buttercream-Extender.html

that recipe is just regular buttercream (atleast what i make) minus the water and with a can added

that recipe is just regular buttercream (atleast what i make) minus the water and with a can added


LOL! That is what I thought too !!

OMG how could you??? LOL Just kidding. I can top that though
My oldest dd's birthday is 3 days before Christmas and I just plain ran out of time (my own fault) for her cake. Then my baby got sick so I ran to the grocery store and bought a pretty chocolate 8 inch round and a smash cake and stacked them then placed the fondant figures on that cake lol. I did add quick borders and it actually looked nice. She loved it the same but I felt terrible And I did not take pics of it, just her lol. I hope that story makes you feel better lol.

Hi guys, I've done it it was chocolate cake and I didnt like the taste so I just added some whipping cream and it was delicious. It worked for me Good luck

I've had my kids ask for can frosting instead of the usual buttercream...go figure!

As the only baker in my little business, I don't always have time to make butter cream from scratch. Sometimes, a prepared icing works better. . . holds up in heat, cold, travel, etc. better. I use Henry and Henry Imperial Chocolate, but always doctor it. Here's what I do. . . .

A blob of frosting goes into my mixer and I beat it until it is really soft and has been fluffed a bit. Even more air helps with the flavor.

When I am good and ready I add a bit of heavy cream, vanilla, and beat the whole mess some more. If it is too thin, I add powdered sugar.

I have added flavorings made for chocolate (found in the candy making aisle) and believe they work best.

If all else fails, get a small block of chocolate and shave some into the frosting, too. I like Peter's Burgandy best for baking and for making frostings.

I guess - in other words - smack that stuff around and do what feels right. Yummmmmmy.

certainly don't mean to one-up anyone, (though no one wants that designation for worst cake decorator mom!!!).

I ran SO MUCH out of time once, that I stopped in the Speedway gas station on my way home from work one day and got a twin pack of Hostess cupcakes for my daughter so she would at least have something to put a candle in when we sang to her.

(plus she was having a party for her friends a few days later and I knew I was making a princess cake for that--my way of rationalizing how bad I was!) you know, it's like the cobbler's son running around w/o shoes!