A friend is icing a cake and she always has trouble with the cake breaking or crumbling while icing. She has been using can frosting. I don't use the can frosting so I don't know what to tell her. Is there something she can do to make the cake more sturdy?
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replies
Canned frosting is too stiff to spread at room temp straight out of the can. She can heat it for a few seconds in the microwave and stir it up to get it to a better spreading consistency. Just heat carefully (20-30 seconds at a time) and stir between each. If it gets too liquidy she will have to let it cool down to a more solid state again, then stir well.
LindaF144a
Posted 18 Jun 2011 , 4:10pm
post #4 of 4
Quote:
Originally Posted by katnmouse
Canned frosting is too stiff to spread at room temp straight out of the can. She can heat it for a few seconds in the microwave and stir it up to get it to a better spreading consistency. Just heat carefully (20-30 seconds at a time) and stir between each. If it gets too liquidy she will have to let it cool down to a more solid state again, then stir well.
Canned frosting is too stiff to spread at room temp straight out of the can. She can heat it for a few seconds in the microwave and stir it up to get it to a better spreading consistency. Just heat carefully (20-30 seconds at a time) and stir between each. If it gets too liquidy she will have to let it cool down to a more solid state again, then stir well.
Ditto.
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