Quick Answer
Yes, you can thin out canned frosting by adding a small amount of milk, cream, or water. Start with 1-2 teaspoons of liquid per 1 cup of frosting and mix well. Add more liquid, a teaspoon at a time, until reaching the desired consistency. Be careful not to add too much or the frosting may become too thin.
What is Canned Frosting?
Canned frosting, also known as ready-to-use frosting, is a type of frosting that comes pre-made in a can or tub. It is soft, creamy, and ready to use right out of the container. Canned frosting is made with sugar, butter or shortening, milk or cream, and flavorings. It has a thick, spreadable consistency that makes it easy to frost cakes, cupcakes, and other baked goods.
Some common brands of canned frosting include:
- Duncan Hines
- Pillsbury
- Betty Crocker
- Wilton
- Signature Select
Canned frosting can be found in the baking aisle of most grocery stores. It has a shelf life of 9-12 months when stored unopened at room temperature. Once opened, it should be refrigerated and used within 2-3 months.
Benefits of Canned Frosting
Canned frosting offers several advantages over homemade frosting:
- Convenience – Canned frosting is ready to use instantly. There’s no need to gather ingredients and spend time whipping up a frosting from scratch.
- Consistency – The texture of canned frosting is perfectly smooth and uniform. It spreads beautifully without being too thin or thick.
- Stability – Canned frosting holds its shape well without melting, cracking, or weeping. This makes it great for decorating cakes and piping designs.
- Long shelf life – Unopened canned frosting stays fresh in the pantry for months. Once opened, it lasts for several weeks in the fridge.
- Variety of flavors – Canned frosting comes in a wide range of flavors like chocolate, vanilla, cream cheese, peanut butter, and more.
For convenience, ease of use, and decorative purposes, canned frosting is hard to beat. However, some people prefer the taste of homemade frosting made from scratch.
Why Thin Out Canned Frosting?
There are a few reasons why you may want to thin out the consistency of canned frosting:
To Make it Easier to Spread or Pipe
Right out of the container, canned frosting tends to be quite thick and dense. While this works well for frosting cakes and cupcakes, the thickness can make it difficult to spread frosting smoothly or pipe it through a piping bag. Adding a bit of liquid to thin it out can make the frosting more fluid, smooth, and workable.
To Soften the Sweetness
Canned frosting is made to be very sweet. Some people find it to be overly sweet for their preferences. Adding milk, cream, or water dilutes the sweetness slightly, making the frosting a bit less sugary.
To Make it Stretch Further
Thinning out canned frosting allows you to make it go farther. If you only have one tub of frosting but need to frost 24 cupcakes, for example, thinning it slightly lets you spread it over more surface area.
To Achieve a Creamier Texture
The emulsifiers and thickeners used to give canned frosting a stable texture can also leave it feeling somewhat artificial. Thinning with milk, cream, or butter can give it a creamier, smoother mouthfeel.
To Suit Personal Taste Preferences
Some bakers simply prefer the lighter, fluffier texture of a thinner frosting over the dense consistency of canned frosting straight from the container. Adjusting the thickness caters to individual tastes.
How to Thin Out Canned Frosting
Thinning canned frosting is a simple process. Here are two easy methods:
Method 1: Use Milk, Cream, or Water
- Start with about 1-2 teaspoons of milk, cream, or water per 1 cup of frosting.
- Add the liquid to the frosting a little at a time, mixing well after each addition.
- Gradually add more liquid, a teaspoon at a time, until the frosting reaches the desired consistency.
- Avoid adding too much liquid or the frosting may become too thin and runny.
- For best results, use whole milk or heavy cream to thin the frosting. Water makes the frosting runnier.
Method 2: Use Melted Butter
- Melt 1-2 tablespoons of butter per 1 cup of frosting.
- Let the melted butter cool slightly so it’s not hot.
- Add the melted butter to the frosting, 1 teaspoon at a time, mixing well after each addition.
- Continue adding more melted butter until the frosting is thinned to the right consistency.
- Melted butter gives a creamier, richer flavor compared to milk or water.
When thinning canned frosting, it’s best to add liquid slowly and check the consistency after each addition. This prevents adding too much and making the frosting unworkably thin.
How Much Liquid to Add
There’s no single formula for how much liquid to add to thin canned frosting. It depends on:
- How thick the frosting is to start
- How thin you want the final consistency to be
- What type of liquid you are using (milk, butter, water etc.)
- How the frosting will be used (spreading, piping, decorating)
As a general guideline:
- Start with 1-2 teaspoons liquid per 1 cup frosting
- Add no more than 1-2 tablespoons liquid per 1 cup frosting
- Test the consistency as you go to achieve the desired thinness
Watch the frosting carefully as you thin it – a small amount of liquid goes a long way.
Tips for Thinning Canned Frosting
- Use metal tines or a fork to help mix in liquid and break up clumps.
- If adding butter, melt it first and let it cool slightly so it mixes in smoothly.
- Avoid over-thinning the frosting too much or it may become runny and hard to work with.
- Add colored frosting to plain white frosting for a tinted, custom shade.
- For stability, thin the frosting just before using it. Thinned frosting won’t hold up as well long term.
- Cream cheese frosting thickens up when chilled, so thin to a looser consistency if refrigerating.
Storing Thinned Canned Frosting
Thinned canned frosting will not hold up as well over time compared to regular canned frosting. For best quality and taste, use thinned frosting right away.
If you need to store leftover thinned frosting:
- Transfer to an airtight container.
- Smooth the top to prevent crusting.
- Refrigerate for up to 5 days.
- When ready to use, stir well and add more liquid if needed.
- Do not freeze thinned canned frosting.
The added liquid will cause thinned frosting to weep and become runny if stored too long. Use within a few days for ideal texture.
Best Uses for Thinned Canned Frosting
Thinned canned frosting works beautifully for:
- Filling and topping cupcakes
- Frosting sheet cakes evenly
- Drizzling over muffins and breads
- Filling layers of unfrosted cakes
- Decorating cookies, brownies, and bars
- Making intricate frosting flowers and accents
- Adding color and flair to creative cake pops
The thinner consistency makes it smooth and fluid for filling, frosting, piping, and decorating all kinds of baked goods.
What Not to Thin Canned Frosting For
Avoid thinning canned frosting too much if:
- Frosting a layered cake.
- Frosting cupcakes heavily.
- Using for long term storage.
- Transporting frosted items.
The thinned frosting may soak into the cake layers.
Thinned frosting won’t give thick dollops and swirls.
The texture won’t hold up well over time.
Vibration can cause thinned frosting to smoosh out.
Keep canned frosting at its original thick consistency for structural frosting jobs and long term storage.
Troubleshooting Thinned Canned Frosting
Problem: Frosting is too thin and runny
- Solution: Add more canned frosting to thicken it up again. Mix well.
Problem: Frosting seems curdled
- Solution 1: If using melted butter, make sure it cooled before adding. Hot butter can curdle frosting.
- Solution 2: Overmixing can cause curdling. Gently fold in liquid instead of vigorous stirring.
Problem: Frosting tastes bland
- Solution: Stir in a bit of sugar, milk powder, vanilla, or other flavoring.
Problem: Frosting weeping liquid
- Solution: Don’t thin too far in advance. Use thinned frosting immediately for best texture.
Frequently Asked Questions
Can you thin canned frosting with powdered sugar?
No, adding more powdered sugar will actually thicken the frosting rather than thin it out. Stick to adding small amounts of milk, cream, butter, or water to thin canned frosting.
Does thinning canned frosting affect the taste?
It may dilute the sweetness slightly, but otherwise thinning has minimal impact on the flavor. Opt for milk or cream over water to maintain richness.
How long does thinned canned frosting last?
Thinned frosting will last 5-7 days in the refrigerator but is best used right away. Unthinned canned frosting lasts 2-3 months refrigerated.
Can you add cream cheese to canned frosting?
Yes, you can blend cream cheese into canned frosting. Use 2 oz cream cheese per 1 cup frosting. This both thins and adds tanginess.
Should canned frosting be refrigerated after opening?
Refrigeration extends the shelf life of opened canned frosting to 2-3 months. Keep thinned frosting refrigerated for up to 1 week.
Conclusion
Canned frosting can easily be thinned to the perfect spreading or piping consistency by whisking in small amounts of milk, cream, butter, or water. For flavor and richness, milk or butter are the best choices. Start with 1-2 teaspoons per cup of frosting and mix in more liquid gradually as needed. Use thinned frosting right away and store refrigerated for up to a week. Thinning canned frosting makes it smooth, silky, and ideal for frosting cakes, cupcakes, cookies, and more.