Maple Frosting Recipe with Pecans from The Food Charlatan (2024)

FAQs

Are you supposed to whip canned frosting? ›

Always begin by scraping the frosting into a mixing bowl and stirring vigorously or mixing with a mixer until smooth and creamy. This simple step of incorporating air into a can of dense store-bought frosting will make it fluffy and enhance the flavor.

Dry/thick ingredients like cocoa powder, freeze dried fruit (powder,) and peanut butter will help thicken frosting, while vanilla and brown butter should be added sparingly to make sure it's the right texture. Storage Tips: Once you achieve the perfect consistency, store your frosting in an airtight container.

For a (16-ounce) tub of frosting, anywhere from ½ cup to 1 cup of crunchy additions will do the trick. Toasted nuts, coconut flakes, chocolate chips or chunks, halvah, and toffee will all add a fun new dimension of flavor. Stir in chopped up canned pineapple or fresh berries for an extra fruity kick.

Empty the canned frosting into a large mixing bowl. Whip the frosting using an electric mixer (either hand mixer or stand mixer) for 2 to 3 minutes until fluffy and doubled in size. It's ready! Decorate twice as many cupcakes, cakes, and cookies with ease thanks to this canned frosting hack.

Heavy Cream

Then whip the frosting until it fluffs up. Heavy cream also works if the recipe instructs you to heat the frosting. Add the heavy cream on low heat on the stovetop, and the heavy whipping cream will reduce, helping the frosting to thicken.

As the fats from the cream cheese and butter cool, the frosting will change consistency and become much thicker. No extra powdered sugar required!

If there is too much liquid, the frosting can be runny. If the frosting isn't beaten well enough, there may be larger portions of shortening that aren't held in the matrix and will melt or sag.

If you are trying to avoid any sweetness to your frosting you could try some cream of tartar or some cornstarch mixed with a little milk. You can also whip heavy cream to stiff peaks and fold into the softened cream cheese. People use gelatin to thicken and set whipped cream frostings.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

"Mixing in cream cheese, whipped cream, lemon zest, or even Nutella can make such a difference." From making frosting creamier or fluffier to changing its flavor, these easy changes will certainly impress anyone you're planning to share your dessert with.

How do you keep frosting from getting hard? ›

If it's too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time). If it's too thin and doesn't form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge for 10-minute intervals.

Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

Try putting it in the microwave at 50% power and stir it every 10 seconds until you reach your desired consistency. That's what works for me. Add liquid and whip it up with a whisk or your mixer. In the rare instance where I use canned frosting, I always add a bit of real vanilla extract (even to chocolate icing).

Just empty a can of icing into a mixing bowl, mix using either an electric or stand mixer with a whisk attachment, and let it work its magic. You'll see your store-bought frosting transform before your eyes. It will become light and fluffy, closely resembling the homemade kind.

If your frosting appears chunky or curdled, it's over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. Use more heavy cream if needed to smooth out. Use it: After you make the whipped frosting, it's ready to frost your cupcakes, cake, or other confections.

Add a couple of generous spoons of the Cool Whip to the frosting. With the spoon, gently fold in the Cool Whip. You want to make sure you don't knock out the air from the whip. Keep adding Cool Whip, a couple of tablespoons at a time, until it reaches your desired consistency.