I have finally decided to go with a frosting that I can buy in bulk. It tastes okay but it is really thick. What is the best way to thin it down for icing a cake?
Any help would be appreciated.
Can it be just that it is cold?
Have you tried mixing it? Put it in the mixer bowl and beat on low w/a paddle. If that doesn't do it, Adding some liquid should help.
Extra flavoring probably won't hurt and gives you added liquid
Other things you could add to improve the flavor and thin it are:
soft butter or margerine
I have went to this bulk icing because it does not seem to crust so much. I have had so many people say my icing is hard. Never had this problem before but I quit doing any cakes for the past year because I was pregnant. If someone could tell me how to keep buttercream from crusting that would be great.
Before we moved I had lots of business and no complaints now noone seems to like the frosting.
Look for the lloooooooonnnggggg post with tip on Sugarshack's icing.
Use that recipe and you won't have any problems w/it getting 'hard'. It's easy to make, easy to work with and tasts super good.