This makes a buttercream more buttery. Beat in 2 tablespoons room temperature butter, or more to taste. Add a pinch of salt if using unsalted butter. Note: These tasty mix-ins might make the frosting too thick and chunky to spread without tearing or ripping the cake, so beat the frosting with a mixer until light and fluffy, and then fold in the additions with a spatula.
Chopped Nuts. Other options include lemon, almond, orange, peppermint, or any extract that goes with the frosting or the cake. Bourbon, Kahlua, Chambord, Grand Marnier, or other liqueur. Dry Jell-O powder. If you have any butter extract, you can add a small amount of that as well to get a more buttery taste. Kara Jane, thank you so much for the Cheater Buttercream Frosting recipes.
They sound delicious. I worked as a cake decorator for 18 years before carpal tunnel in my wrists forced me to give it up as a profession. So now I only do it occasionally. These will be nice to have when I find myself low on ingredients for the traditional Buttercream Frosting.
I enjoy your blog. It is always so informative. Keep up the good work and have a blessed day. Embarrassing, but it was so good. Ok, thanks for your help. I happened to have whipped icing in the pantry already!!! No problem! I thought 3 cups of sugar would make the frosting far too sweet but it light and airy with the perfect amount of sweetness!
The only problem is more ended up in my mouth than on the cake. I will never go back to using frosting right out of the can. Love this! So glad you liked it and I had the same problem…I ate way too much right out of the bowl.
I never comment on recipe blogs but this recipe is awesome! Thank you so much! I made the chocolate buttercream version. It was delicious. I made it sugar free. I used sugar free Pillsbury chocolate fudge canned frosting. I used swerve confectioners sugar substitute.
I used smart balance light in the tub instead of butter. I frosted Pillsbury sugar free yellow cake I made from a mix with the frosting. Even my husband who can eat sugar loved it. Janet, this is awesome! Making a Cream Cheese Glaze? Vanilla Frosting Recipes. Coloring Store Bought Frosting? Whip Store Bought Frosting 0. Tip: Stretching Frosting Lisa Otts.
Comment Was this helpful? Frosted desserts should be stored in an airtight container in the fridge for up to three days when not serving. Any leftover icing can also be kept in the fridge in an airtight container for up to three days. For this hack, you can use any flavor or type of store-bought icing you want. Buttercream, chocolate, cream cheese, or vanilla will work great. Adding whipped topping or homemade whipped cream into the canned icing cuts back on the sweetness and gives it a fluffy texture.
Simply beat the store-bought frosting by itself for about 30 seconds on medium-high speed. If you only beat the icing, you can store it covered in the fridge for up to two weeks, as it will last longer than the whipped topping mixed icing. You may need to re-whip the icing if it has been in the fridge for a few days. You can frost your baked goods using a spatula or a piping bag.
If the icing is too thin to pipe with, add a tablespoon of powdered sugar.
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