we have a few topic here about cake mixes, how about instant frosting? wat do u think about it?

What do you mean by instant frosting? Like the frosting in a can? It can taste okay - but I don't think icing is that hard to make. I've also tried "fat free" icing by Betty Crocker and it was nasty - it was like marshmellow creme.... which is okay, but I might as well buy/make that instead of thinking I"m going to get a buttercream like taste AND Fat free!!! Nothing beats regular 'ole buttercream for me. I use the crusting recipe from this site that has butter & crisco. Although I did find out adding rootbeer to the frosting makes it SOOOOOOOOO YUmmy!!! It's an interesting taste and not too sweet.....

White icing- No way.
Chocolate- I mix it with some of my white buttercream. Yum

I guess my question is what are you wanting to know about the instant frosting? And are you talking about the canned stuff or the icing powder that you only add water too and mix?

Are you looking for which is better to decorate with? Or which taste better?

Just a few questions that might help me to answer yours!



Leily

I'm a frosting snob. Only homemade buttercream for me. Sorry.

mmmmmmm....I love me some duncan hines chocolate fudge frosting from the can....yummy!!!!!!!!!!!!!!! I also love BC cream cheese frosting....I'm an equal opportunity sweet eater.

hi leila! i want to find out if it is ok to use them (in cans like BC,DH,pillsbury) for cake orders?

The frosting in the cans is not quite as easy to get smooth on a cake, and it usually doesn't have a stiff enough consistancy to be piped on the cake.

I would recommend starting with a basic buttercream recipe. Check out the recipe section on Cake Central. Most basic ones to start with are crisco (possibly with butter) powdered sugar vanilla and either water or milk.

If you have more questions please feel free to ask. If it hasn't been answered already

HTH

Leily

I wouldn't use can frosting on a cake order...IMO.

Imartsy,
Root Beer in the BC frosting? How much do you add? It sounds good.

Yes, please, Imartsy, I would like to know more about root beer in
BC too!


Theresa

Ooh sorry I just figured out there were replies to this post! Hope you guys get this info too! I just replaced the vanilla in the recipe w/ root-beer. Room temperature - and I used A & W root beer. It just made such a yummy interesting taste! I'm using it a choc. rootbeer cake which didn't have sooo much rootbeer flavor, so I added some to the buttercream. I got the idea from someone on here........ but I can't remember who! Sorry for not giving the right credit! It was on an eeyore cake though.....

Anyway - just used about 2 tablespoons in the crusting buttercream icing instead of vanilla or another flavoring. mmmmmm

(oh on a side note, I believe Lorann makes a root-beer flavoring you could use - but I had rootbeer around in the house - so I used that and it works just fine!)

Thanks Imartsy! Will have to try that.

Wow, I am going to try that Root Beer idea.

I wouldn't do the canned icing on a cake order. It's hard enough just to get that stuff smooth, although it can be done........ but to try to pipe with it, it's so thin, I can't imagine. I use the chocolate or the cream cheese on cakes I am not going to decorate, but otherwise, nope. I do like the taste of some canned stuff, but I can't pipe with it.

Hate to admit, but think I am too a cake snob. Had cake last nite at Bunco, and I know it was boxed cake and canned frosting - I guess after this past year making my own icing, that stuff tasted awful! Blah! The cake (undoctored) was not much better.

Even before I learned how to make frosting the right way I hated the 'frosting in a can'. I would think that unless specifically requested I would not use it - then I'd try to talk them out of it.

I've used the canned chocolate frosting, heated it up in the microwave until it's runny. Add powdered sugar to it to thicken it up. Tastes pretty yummy!!!

My SIL made a cake last weekend when we visited. Boxed yellow cake, can of chocolate frosting... I smiled and smiled and smiled (and tried to swallow it... nearly choked...downed some water...) and smiled!!

I hear you guys about feeling like a cake/icing snob. I don't mean to put down anyone else because Lord knows they are doing the best they can... not everyone makes a scratch cake and delicious home made BC... they do other things so much better than I do... it's a wash. But when it comes to cake/icing, give me the real stuff or I'll just have another can of diet soda for dessert!

Edited to add: I have never tried doctoring the canned stuff... maybe in that case it would really be good. I will have to try it before I totally say 'never' to using it!! I just know that chocolate stuff she used was like sweet paste.

Hate to even post to this one..I am no expert..but..I have bought many cakes in my time and I surely wouldn't buy one that had frosting from a can on it...whats the purpose...I, who can't seem to do anything right, can bake a boxed mix and put canned icing on it. IMO I think I'd rather waste my calories on a tub of marshmallow cream I hope I didn't make ya mad. (certainly didn't mean to)

I think it is so much easier to decorate with BC, and it tastes better. The only time I use canned frosting is when I have to ice a large area with the star tip. I am sure as I practice more I'll be able to use a bag and a tip, but for now, I can only do it well with the aerosol icing can that comes with tips.

I sometimes mix my white BC with canned chocolate icing. It stiffens and lightens the chocolate icing and it tastes much better.