Does canned icing such as Pillsbury creamy strawberry crust? or is there anything I can add to it to make it crust

typcically the canned ones don't crust. however, i was in a pinch once and used a chocolate canned and added some powdered sugar to it and it did crust. i can't tell you how much i added, i think i just added a couple tbsp at a time until it had the look/consistency of my chocolate buttercream.

Yah what she ^^^^ said
It will take at least 1/3- 1/2 cup sugar per can to thicken it enough.

kakeladi, thanks... i'm glad to know i'm not the only one who has done this. i didn't need a lot of chocolate, just enough for the roof of a house but i was out of cocoa and chocolate squares but had a can of choco frosting and thought (well, it's not thick enough to pipe, so i'll add sugar and see what happens). it worked well in a pinch and my friend i made the cake for swore it wasn't canned (she hates canned icing - i think i've spoiled her LOL)

Duplicate post, please also see:

http://forum.cakecentral.com/cake-decorating-ftopict-582590-.html

HTH

Thanks so much. I will try adding the powder sugar.