Whipping store-bought frosting is a great way to improve the texture and flavor of canned or tub frosting. Whipping introduces air into the frosting, making it lighter and fluffier. This can transform frosting that is dense or overly sweet into something soft, creamy, and delicious. There are a few techniques and tips to whip frosting successfully at home.
What does whipping frosting do?
Whipping frosting incorporates tiny air bubbles into the mixture. This aerates the frosting, decreasing the density. Whipped frosting has a lighter, airier texture than unwhipped. It also increases the volume of the frosting, so a small amount of whipped frosting can spread further than dense unwhipped frosting. The process also breaks down some of the sugar crystals in the frosting, for a creamier mouthfeel. Overall, properly whipped frosting has a smooth, fluffy, and creamy texture perfect for frosting cakes or cupcakes.
Does whipping change the flavor?
Whipping can subtly enhance the flavor of frosting. As it aerates, the frosting may become slightly paler in color. The flavor can become less intensely sugary or artificial tasting. Any off-flavors from lower quality shortening or oils tend to get dispersed into the tiny air bubbles. With proper whipping, the frosting ends up light yet creamy, allowing the vanilla, almond, lemon, or other intended flavors to shine. However, over-whipping can make the frosting lose structure and take on a greasy mouthfeel and appearance.
Which Store-bought Frostings Can Be Whipped?
Many types of canned, tub, and ready-to-use frostings can be whipped at home successfully. Frostings fall into two main categories:
Buttercream frostings
These are made with butter, shortening, powdered sugar, and flavors. They have a creamy and smooth texture. Buttercream frostings sold in tubs and cans include:
- Duncan Hines
- Pillsbury
- Betty Crocker
- General Mills
- WinCo
- Signature Select
- Great Value
Since they contain solid fats, buttercreams whip up very well. The more butter or shortening they contain, the better they will whip up. Read ingredients lists and choose buttercream styles with higher fat contents.
Fluffy ready-to-use frostings
These are sold in tubs and cans and contain vegetable oil, corn syrup, sugar, and other ingredients to be smooth and spreadable right out of the container. Brands include:
- Duncan Hines Creamy Home-Style
- Pillsbury Fluffy
- Betty Crocker Whipped
- Signature Select Whipped
Being already aerated, these take a bit more effort to whip up further. But it can be done to make them lighter.
Frostings that are difficult to whip
- Liquid frostings – These thin, sugary frostings don’t contain enough fat and structure to whip well.
- Light or low-fat frostings – Without solid fats, these are also hard to whip up much further.
- Stabilized whipped frostings – Some ready-to-use frostings contain gums and stabilizers to maintain the texture. These may not whip up much more.
How to Tell If a Frosting Can Be Whipped
Check the ingredients list on the canned or tub frosting:
- Look for butter, hydrogenated oils, or “shortening” high up in the ingredient list – these contain solid fats that whip well.
- Avoid frostings with only liquid oils or no oils/solids at all.
- Some stabilizers are ok, like xanthan and guar gum. But avoid frostings with a long ingredient list full of stabilizers.
- Higher fat content is better. Check nutrition labels and choose options with higher fat per serving.
Equipment for Whipping Frosting
You can use electric mixers, stand mixers, or even just a whisk and some elbow grease to whip canned frosting. Here is the equipment that works best:
Hand or stand mixer
A handheld electric mixer or standing mixer fitted with paddle attachments works wonderfully to whip frosting. The electric mixers introduce air while paddles cream the solid fats smoothly. Opt for a 300 watt or higher power. Lower wattages may burn out if whipping thick frosting for minutes.
Wire whisk
A large wire whisk can whip air into frosting with some effort. Use a 10-12 inch whisk with thick, sturdy tines. Whisk vigorously to aerate the frosting. Switch hands when one gets tired.
Spatulas
Have silicone or rubber spatulas ready to scrape down the sides of the bowl as you whip. Flexible spatulas ensure you incorporate all the frosting.
Mixing bowls
Choose stainless steel or glass mixing bowls with enough room for the frosting to double in volume as it whips up. The bowl should also be deep enough to prevent splatters. Grease the bowl with pan spray or soft butter to help whipped frosting smoothly release.
How to Whip Store-Bought Frosting
Here are tips for whipping tub frosting perfectly smooth and fluffy:
1. Let it soften
Take canned or tub frosting out of the refrigerator and let it sit at room temperature for 30-60 minutes before whipping. Cold frosting will whip up denser and slower. Softened frosting whips faster.
2. Prepare the frosting
Spoon the frosting into a greased mixing bowl. If it was frozen, thaw completely before whipping. Break up any large lumps with a spoon or spatula.
3. Soften further in the microwave
If the frosting is still quite stiff, microwave it in 10 second bursts, stirring in between. Microwave just until spreadable but not runny.
4. Whip on low speed
Using a mixer or whisk, aerate the frosting by whipping on low speed for 1-2 minutes. This starts incorporating air. Scrape down the sides with a spatula.
5. Increase mixer speed
Turn the mixer up to medium-high. Continue whipping 3-5 minutes until light and fluffy. Take care not to over-whip. Watch closely near the end.
6. Check consistency
Whipped frosting should mound lightly when spooned, but still be thick enough to hold its shape. It should spread smoothly without separating or being runny.
7. Add mix-ins
Gently fold in any extra flavorings, food color, or decorate as desired. Try mixing in vanilla extract, lemon zest, cocoa powder, etc.
8. Use immediately
For the lightest texture, use the whipped frosting right away before it deflates and loses volume. If not using immediately, store chilled.
How Long Does Whipped Frosting Last?
Properly whipped frosting lasts:
- 2-3 hours at room temperature before starting to deflate. During this time it can be rewhipped briefly to restore fluffiness.
- Up to 5 days tightly covered in the refrigerator. It will firm up chilled.
- 1-2 months in the freezer. Thaw in the refrigerator before whipping up again.
Whipped frosting tends to break down faster than unwhipped. Always store covered in an airtight container. Only re-whip right before using, not in advance. Discard if frosting looks curdled, watery, or smells odd.
Tips for Whipping Store-Bought Frosting
Whip small batches
Avoid trying to whip up the whole large tub at once. Whip what you need for each use in smaller bowlfuls for better control and texture.
Use freezer frosting
If the frosting was frozen, thaw overnight in the fridge before whipping. Freezer frosting actually whips up better than refrigerated.
Whip by hand for control
Using a wire whisk gives you more control over the whipping. You can stop when it’s just right before overbeating.
Add cream cheese
For more stability, whip in a block of softened cream cheese. This also reduces sweetness.
Add milk for thinner frosting
If the whipped frosting is too thick for decorating, thin it with just a teaspoon of milk at a time.
Avoid food coloring
Liquid food gels can thin whipped frosting. Use powdered colors instead. Add cocoa powder for chocolate frosting.
Keep mixing bowl chilled
Rest the mixing bowl over ice water to help the frosting whip up cold for extra stability.
Troubleshooting Whipped Frosting
| Problem | Solution |
|---|---|
| Runny, liquidy | Overwhipped – the structure has broken down. Discard batch and rewhip a new one more gently. |
| Grainy texture | Sugar has recrystallized and separated out. Rescue by adding milk 1/2 tsp at a time and rewhipping. |
| Stiff, dense | Underwhipped – continue mixing with electric mixer to aerate more. |
| Curdled appearance | Frosting heated too much. Start over with chilled ingredients. |
| Greasy, oily | Overmixed. Do not rewhip once frosting starts looking greasy. |
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, butter can be whipped up just like shortening-based frosting. However, butter is more prone to melting and may need to be stabilized with powdered sugar or cream cheese. Shortenings have higher melting points.
Does whipping change the calories or nutrition?
Whipping introduces air but doesn’t significantly change the overall calories or nutrition. The sugars and fats remain roughly the same per serving.
Can I whip whipped frosting even more?
Frostings labeled “fluffy” or “whipped” have already been aerated some. They can be whipped a bit more to increase volume and lighten the texture. But dense buttercream styles whip up better.
Should I use powdered or granulated sugar?
Always use powdered confectioners’ sugar, not granulated. The powdered sugar dissolves smoothly and provides structure. Granulated sugar gives a grainy texture.
How do I fix overwhipped frosting?
Unfortunately overwhipped frosting cannot be rescued once it has started separating. You’ll have to discard the batch and start over being careful not to overmix.
Can I use a food processor?
No, food processors whip in too much air too quickly. A mixer or whisk is best to gradually build a smooth, stable foam.
How long does it take?
Plan on whipping frosting for 3 to 5 minutes in a stand mixer or at least 5-10 minutes by hand with a wire whisk.
Conclusion
With some simple tips, it’s easy to transform dense store-bought frostings into light and fluffy toppings. Letting the canned frosting soften, using the right equipment, and whipping thoroughly but not excessively results in perfect frosting every time. Look for buttercream or shortening-based frostings and avoid thin, liquid, or non-fat varieties. Whipped frosting can make cakes, cupcakes, and other desserts so much more moist and delicious.
