Canned Frosting?

Baking By Andreasmom09 Updated 29 Apr 2011 , 3:27am by Ummeiko

Andreasmom09 Posted 28 Apr 2011 , 10:50pm
post #1 of 4

Im Making Cupcakes for a BabyShower and was requested to use canned frosting..So my question since i never use canned frosting to pipe on cupcakes, is it possible to pipe canned frosting on cupcakes and if so does it hold up well? Anytips would be nice.. Or does anyone have a recipie that i can pass off as canned frosting? Ive heard that if you had powdered sugar to it it makes it thicker, is this true and if so how much are you supposed to use?

Lol Hope you can read all my non-sence babel!

3 replies
southerngal Posted 28 Apr 2011 , 11:09pm
post #2 of 4

I hate canned frosting.. I mean truly hate it.. but some people love that stuff. I have gotten this request before.. I used ducan Hines and it was soft when it came out the can so I mixed in about 1/4 cup of powdered sugar and a couple dashes of salt to kill the sweetness because this stuff is super sweet. Hope that helps

tonedna Posted 28 Apr 2011 , 11:36pm
post #3 of 4

I dislike it too..But I onced used the whipped one from Duncan and it held up well.
Edna icon_smile.gif

Ummeiko Posted 29 Apr 2011 , 3:27am
post #4 of 4

I've used it before when I'm just mucking around and don't feel like making my own icing.

My experience is that it tends to be softer to start with and melt a bit while you're piping, so you will want to stiffen it up with powdered sugar or keep it refrigerated. I haven't tried making roses or anything structured with it, but my gut tells me that the frosting alone is going to be too soft for roses unless you work insanely fast (I do roses on a stick, so soft frosting means it slides down the stick before I'm done piping the rose - nail roses may yield different results).

Also, I've tried a few brands and flavors, mostly duncan hines and pillsbury, and they don't seem to crust. I could pipe just fine but the next day it was still very soft to the touch. I've had a few cakes around the house that lasted a week, and the icing was still uncrusted by the time we finished it. You can stiffen it in a fridge and that will firm it up, but it doesn't seem to truly crust over.

On the plus side, I haven't had any problems with them holding a color if I needed to tint them.

I personally like the taste of most canned chocolate frosting, and Duncan Hines' cream cheese frosting. White frosting... well, I'm not really a fan of any white frosting, aside from Bettercreme or any other whipped-cream type of frosting.

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