This delicious soft icing is a little tricky to make, so follow the instructions exactly. Quick and accurate decisions are necessary in judging when the icing is ready and then it must be applied to the cake immediately
- 2 egg whites
- 425g caster or granulated sugar
- 100ml water
Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl. Place the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
In a separate saucepan over a medium-high heat, dissolve the sugar in the water and boil for 5-10 mins until the liquid is thick and syrupy and has reached the ‘thread’ stage – when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Place the bowl in the saucepan of simmering water. Continue to whisk over the water for 10-15 mins until the icing is snow white, very thick and meringue-like.
Spread the icing quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential.
Top tip for making American frosting
If the icing is not cooked enough, it will still taste good, but will not dry out properly on the outside. If cooked too much, it will be difficult to spread over the cake.
Are you in a time crunch to frost a cake? Want to improve your canned icing? If so, you will want to know how to make store-bought icing fluffy.
Though store-bought icing can be great on its own, by making it fluffy you can improve the texture and taste. This simple hack is easy to do and creates a bakery-like frosting that your friends and family will love.
Whether you are short on time or looking for a simple solution, whipping canned icing is a great alternative to making your own. The fluffy texture is superior to straight out of the jar and you’ll be surprised by just how easy it is to make.
Table of Contents
What You Will Need to Make Store-Bought Icing Fluffy
To make store-bought icing fluffy, you will need:
- One jar of your favorite store-bought icing
- A stand or hand mixer with whisk attachments
- A mixing bowl
- Whipped topping or homemade whipped cream
Step By Step Instructions to Make Canned Frosting Fluffier
Step 1: Gather Ingredients
Gather a 16 ounce can of your favorite store-bought icing and 16 ounces of whipped topping or homemade whipped cream. If you want to make more, simply keep the recipe equal-parts canned frosting and whipped topping.
Allow the two ingredients to reach room temperature. This will make it easier to work with and allow them to combine better. If the ingredients are too cold, they may begin to curdle when mixed.
Step 2: Mix Ingredients
Place the icing and whipped topping into a large mixing bowl. Use a hand mixer or stand mixer with whisk attachments and beat until the mix is thoroughly combined. Beat on medium-high speed for approximately 30-45 seconds long.
The mix should appear light and fluffy in texture. Be sure not to overbeat the frosting mix, as this will cause it to lose its fluffy texture. If you don’t have whipped topping, you can leave it out altogether and just beat the canned frosting.
Step 3: Decorate and Store
Use your frosting mix to decorate cakes, cupcakes, brownies, cookies, or whatever dessert you want. 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.
Tips and Tricks to Make Store-Bought Frosting Better
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. However, if you don’t have any whipped topping on hand or don’t mind the sweetness, you can leave it out. Simply beat the store-bought frosting by itself for about 30 seconds on medium-high speed.
You will still be able to achieve a fluffy texture without adding the whipped topping, but it won’t have the lighter, creamer flavor. 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. If it still appears too thin, add powdered sugar until it reaches your desired consistency.
To give your icing a flavor boost, add one teaspoon of vanilla extract. You can also add a teaspoon of peppermint extract, almond extract, or orange extract. For a more fall flavor, you can add 1/2 teaspoon of cinnamon or pumpkin pie spice.
A Simple Way to Elevate Store-Bought Icing
By beating your canned icing using a mixer with, or without, the addition of whipped topping will create a fluffy texture. Beating the icing with your mixer incorporates air into it, allowing it to expand in size and create a pleasant texture. You can use whatever type of icing you want and even add in your choice of extract to enhance the flavor.
If you are on a time constraint or looking for an easier solution than making your own icing, this is a great hack. It is simple and takes very little time, however, you will notice a change in the consistency of the frosting. This hack will transform regular store-bought icing into a wonderful bakery-quality treat that your friends and family will enjoy.
Do you enjoy this tutorial on how to make store-bought icing fluffy? If so, please share this article and comment your opinion down below.
From Buttercream to Ganache
Nothing transforms a cake or cupcake from good to heavenly like a light, creamy frosting. But with so many different types of frostings and icings you can make, it’s no simple matter to decide which is the best one for topping your treats.
When considering the many different types of frostings there are for cakes, cupcakes, and other baked goods, you can think about them in six broad categories: buttercream frosting, cooked frosting, whipped cream frosting, royal icing, ganaches, and glazes.
Buttercream frosting itself can be further divided into multiple types, so we’ll discuss them first.
Buttercream is by far the most common type of frosting, and it’s made by combining a type of fat—usually, but not always butter—with sugar. Buttercream sometimes uses eggs to impart a smooth and airy consistency and the possibilities for adding flavor and color are nearly endless. There are at least five distinct types of buttercream frosting, although it can get confusing since one or two of them are known by multiple names:
- Simple Buttercream: Also known as American buttercream, this one is essentially a combination of fat (i.e. butter) and confectioners sugar (aka powdered sugar). Optional ingredients include eggs (either whole eggs, just the yolks or just the whites), milk, half and half or nonfat milk solids. Note that cream cheese frosting is merely simple buttercream which uses cream cheese instead of butter as the fat.
- Decorator’s Buttercream: Because butter tends to melt at room temperature (or at least become very soft), buttercream frosting is not ideal for producing the decorative flowers and curlicues you see on fancy wedding cakes. The solution is to so-called decorator’s buttercream, which—instead of butter—is made with vegetable shortening. In addition, decorator’s buttercream is whipped considerably less than ordinary buttercream. What it lacks in lightness, it makes up for in stability, making it ideal for producing those decorative flourishes. Unfortunately, it lacks flavor, so it’s not uncommon for a small amount of butter to be included.
- Meringue Buttercream: Sometimes called Swiss or Italian meringue buttercream, this variation is made by beating a hot syrup of sugar and water into a basic egg white foam, then whipping softened butter into the resulting meringue to make the frosting. Heating the meringue gives it extra stability, which means this frosting is extremely light and airy.
- French Buttercream: This is probably the richest buttercream and yet it’s also extremely light in texture. It’s made by adding boiling syrup into beaten egg yolks and then whipping into a foamy consistency, to which softened butter is then added and beaten some more until light and creamy.
- Pastry-Cream Buttercream: Also known as German buttercream, this variation is made by combining pastry cream (which is a custard with some sort of added starch, such as flour or cornstarch) with butter, and possibly additional confectioner’s sugar.
Seven-minute frosting is the classically cooked frosting and it’s made by heating sugar, water, and corn syrup to a boil, then pouring this boiling syrup into a bowl of stiff-peak meringue with the beater going. The trick is adding the hot liquid slowly, aiming for the side of the bowl rather than directly into the meringue.
Heating the meringue through the addition of this hot liquid coagulates the proteins in the egg whites, which stabilizes the meringue and helps the frosting hold its shape.
Seven-minute frostings are delicate and can be absorbed into the cake if not eaten the first day. You can use meringue powder to make seven-minute frosting, but note that pasteurized eggs (including liquid egg whites you buy in a carton) will not form as foamy a meringue.
Whipped Cream Frosting
Whipped cream frostings consist of whipped cream, powdered sugar, and flavorings—what could be simpler? As with buttercream, the cornstarch in the powdered sugar helps stabilize the frosting. It’s possible to overbeat this type of frosting, which can cause it to turn grainy, so beat just until firm peaks appear. Cakes, cupcakes, shortcakes, and cookies with this type of frosting must be refrigerated.
Royal icing is a hard, brittle icing used for decorating cakes and cookies. You can make it from scratch, using powdered sugar, egg whites, and liquid, but many bakers prefer using meringue powder, which is available at bakery supply stores and even some grocery stores. The meringue powder is combined with a liquid, then usually tinted with food coloring.
Ganache is simply chocolate melted with heavy cream. This frosting makes a beautiful shiny coating on cakes and cookies. Here’s an easy dessert trick to pull off with homemade ganache: If you chill and beat the ganache until it’s fluffy and stiff, then form the mixture into balls, you’ll end up with truffles. You can also chill and beat a ganache and use the fluffy result to quickly frost a layer cake.
Glazes are the simplest frostings. Powdered sugar is combined with a liquid to form a thin consistency. Glazes are usually poured or drizzled over the tops of cakes and cookies. This forms a shiny hard crust when the glaze sets. Melted chocolate can be used as a glaze on its own.
Go from basic to next level.
Sometimes the shortest path between making cake and eating cake is opening a can of ready-made frosting. Canned frosting is quick and easy, but most can benefit from additions that bring them closer to homemade. Here are a few tricks to make canned frosting taste better than ever.
Always begin by scraping the frosting into a mixing bowl and stirring vigorously until smooth and creamy. Add in the mix-ins a little at a time (you can always add more) and taste as you go.
These additions might change the frosting’s consistency. To thicken the doctored frosting, beat in sifted powdered sugar, 1/4 cup at a time. If the doctored frosting is too thick or stiff to spread, start by beating with a mixer on high speed to incorporate air, and if that isn’t sufficient, beat in milk or cream 1 tablespoon at a time. If a spatula can stand upright in the frosting with falling to the side of the bowl, it’s probably a good consistency for spreading.
Microwaving canned frosting to turn it into a pourable glaze is a clever technique, but less successful with doctored frosting because the additions don’t necessarily melt in the same amount of time or in the same way.
Each of these additions is for one tub of frosting.
Cream cheese. Beat in 8 ounces of room temperature plain or flavored cream cheese.
Whipped cream. Mix equal parts freshly whipped cream and frosting. You can substitute thawed whipped topping, but don’t try this trick with canned whipped cream that will quickly deflate and turn into liquid. Unsweetened whipped cream can tone down overly sweet frosting.
Butter. 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.
Peanut butter or other nut butter. Beat in 1/2 cup, or more to taste.
Nutella. Beat in 1/2 cup, or more to taste.
Cookie Butter. Beat in 1/2 cup, or more to taste.
Jam, preserves, or marmalade. Beat in 1/2 cup, or more to taste.
Lemon Curd. Beat in 1/2 cup, or more to taste.
Mix-Ins for Texture
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. Stir in 1/2 to 1 cup
Chocolate chips or other flavored baking chips. Stir in 1/2 to 1 cup
Toffee Bits. Stir in 1/2 to 1 cup
Sweetened Flaked Coconut. Stir in 1/2 to 1 cup
Sprinkles. Stir 1/4 cup. These can
Quick and Easy Flavor Boosts
Extract. 1 teaspoon of vanilla extract works any flavor and will turn up the volume on any other addition. Other options include lemon, almond, orange, peppermint, or any extract that goes with the frosting or the cake.
Flavored Coffee Syrups. 2 tablespoons, or more to taste.
Bourbon, Kahlua, Chambord, Grand Marnier, or other liqueur. 2 tablespoon, or more to taste.
Strong Coffee or Espresso. 1/4 cup, or more to taste.
Dry Jell-O powder. 2 teaspoons, or more to taste. This is also a good way to tint white frosting.
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Here is our classic white Crisco Frosting recipe, which is sometimes referred to as Vanilla Crisco Frosting.
Did you know you can make frosting with Crisco? It may sound weird, but it is true. Crisco frosting was quite popular in the 1960s and 1970s. It was an easy way to make icing when you didn’t have any butter available.
What may surprise you is how widely Crisco frosting is still used in bakeries. My Grandma called this Wedding Cake Frosting because it is often used on wedding cakes.
Why make frosting with Crisco?
Some people prefer the flavor and texture of Crisco frosting. One of my husband’s cousins requests Crisco frosting on his birthday cake each year.
Shortening is dairy-free, so some people choose to make Crisco frosting because they are allergic to dairy.
Crisco is a firm solid at room temperature, where butter is soft at room temperature. Some people use frosting made with Crisco because it is more heat-resistant than buttercream frosting, so it holds up better on warmer days.
Even if you prefer buttercream frosting, Crisco is shelf-stable, so you can make frosting with it instead of running to the store when you run out of butter on your baking day.
Since Crisco and powdered sugar are white, you can get a pure white frosting if you use clear vanilla extract, which is an ideal canvas for decorating cakes and will produce crisp colored icing when you add food coloring.
In the picture above, I made cupcakes from my Vanilla Depression Cake recipe and topped them with Crisco frosting because we were out of butter and milk.
Does Crisco Frosting taste good?
You have probably eaten Crisco frosting and not even realized it. This frosting recipe is very similar to the frosting that Bakeries use on cakes and sugar cookies. It is fluffy, holds its shape when piped on cookies and cakes, and has a delicious vanilla flavor.
Does Crisco Frosting need to be refrigerated?
Crisco frosting does not need to be refrigerated, so feel free to make your cake the night before your party. If you have leftover frosting, put it in a lidded container and store it in the refrigerator for up to 3 months.
How to Make Crisco Frosting
You make Crisco frosting the same way that you make buttercream frosting, you beat the shortening until it is fluffy. Then mix in the vanilla and salt. Finally, you alternate adding the powdered sugar and the liquid, while continuously beating the mixture.
Crisco Frosting Recipe
You can double the recipe to frost a layer cake if you want to have thick layers of frosting between each layer of cake.
- 1/2 cup Crisco
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 4 cups powdered sugar
- 1/4 cup water, milk, or dairy-free milk substitute
1. Place the Crisco, vanilla, and salt in a medium bowl. Beat with a mixer on high speed until light and fluffy.
2. Switch the mixer to low speed and alternate adding the powdered sugar and the liquid until the ingredients are completely blended.
3. Beat on high speed until the frosting is smooth and fluffy, about 2 minutes.
4. Use it to decorate 18 cupcakes, a 13×9 cake, or a batch of sugar cookies.
Store unused frosting in a sealed container in the refrigerator for up to 3 months. Allow it to come to room temperature before you use it to frost other baked goods.
Our Best Whipped Cream Frosting is creamy, delicious and tastes just like Whipped Cream. Perfect for when you need a frosting a little lighter than buttercream.
Sometimes you need a frosting that is a little lighter than regular buttercream frosting, at those times you should try our Best Whipped Cream Frosting. It is light and airy and delicious and tastes just like Whipped Cream. But unlike regular Whipped Cream, this frosting holds its shape, lasts for days and can be used to frost both cake and cupcakes. You definitely will want to add this frosting recipe to your repertoire.
Here is a video on how to make our The Best Whipped Cream Frosting, you’ll find step by step pictures and the recipe below! Enjoy!
For best results, put the bowl (stainless steel is the best) you will be using to make the frosting in freezer for at least an hour prior to making the The Best Whipped Cream Frosting. Add the whipping cream to the cold bowl.
Using a mixer, whip on high until soft peaks form. Then add the powdered sugar. Continue to mix on high.
Just before you get to stiff peaks add the White Chocolate Pudding mix. Lower to a slow speed and continue to mix the whipping cream and the pudding.
(A note about the pudding: We used White Chocolate Pudding Mix so the frosting would stay white and whipped cream-like but you can also use Vanilla Pudding or Cheesecake Pudding.). Different brands have different sized “small” boxes. If it is in the range of 3.4 oz. to 3.9 oz. you will be fine)
When the frosting starts to come together, stop the mixer and scrape down the sides. Also check to make sure the pudding hasn’t clumped on the bottom.
Fold the mixture a couple of times with a spoon. Turn the mixer back on for just a few revolutions. DO NOT OVER MIX or you will end up with butter! If the frosting gets too thick add a little bit of milk 1 teaspoon at a time.
This is what your Whipped Cream Frosting should look like, light and fluffy. When you first taste it might be a little grainy from the pudding mix. That will disappear as the pudding dissolve fully.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough The Best Whipped Cream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
This is a great frosting – light, fresh and creamy. It would be great on any summer dessert that calls for frosting, a chocolate cupcake or an strawberry angel food cake. It’s officially one of Two Sisters Crafting Top 5 Favorite Frostings!
PUBLISHED July 8, 2021 · MODIFIED July 8, 2021 · BY [Urvashi Pitre] · 604 words. · About 4 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· 16 Comments
If you’re a dessert enthusiast, you’ll absolutely love the perfect sweetness and texture of this easy to make two ingredient sugar free frosting!
What Makes This Two Ingredient Sugar Free Frosting So Perfect?
- Low Carb– Only 3 carbs per serving.
- Easy – Pour the ingredients into a bowl, mix, and serve.
- Fast – It is seriously ready to eat in less than 30 minutes (5 to be exact).
- Minimal Ingredients – Less than five ingredients you likely already have in your kitchen if you’re eating low carb.
I’m a cake addict. If I were dying, and you wanted to bring me back to life, you should offer me one of two things: either cake or chicken biryani, because either of the two would likely bring me back to life for one last bite.
I tried cake on my cheat days and paid for it with joint pain. The combination of fat, sugar, and wheat appears toxic to my body. I was delighted to have found a gluten-free, low-sugar version of Brownies which I am going to try as cupcakes soon. The missing element was still the frosting.
I’d tried the cream cheese, peanut butter recipes you see floating around and they were completely not working for us. They tasted weird. I’d also seen delicious-looking recipes with coconut oil, but they added hundreds of calories and I can’t afford that.
What Ingredients Do You Need?
- Heavy Whipping Cream
- Sugar Free Pudding
How To Make Sugar Free Frosting
Then my husband had a wonderful idea. He took some whipping cream, and some sugar-free chocolate pudding mix and whipped it all together.
No really, that’s all he did to make Two Ingredient Sugar Free Frosting. It tasted amazing! If you’ve ever had whipped cream icing on cakes bought from stores and enjoyed it, you’ll love this.
We weren’t sure the Two Ingredient Sugar-Free Icing would hold its shape over time, so my husband took a picture of it when it was freshly made, as well as an hour later. There was no degradation. It holds its shape, stays firm and delicious.
Best of all? 33 calories for two servings (enough for 2 mini cupcakes or 1 cupcake/brownie), and zero sugar. Gotta love it.
What Can You Eat This Sugar Free Frosting On?
Well, other than a spoon (don’t pretend you haven’t tried it) there are SO many options to enjoy this sugar free icing with.
Here are a few of my favorites:
- Dip your Air Fryer Churros in it
- Slather it on top of Air Fryer Brownies
- Top your Keto Carrot Cake
- Swap out the ganache on your next Gluten Free Chocolate Cake
Other Keto Frosting Recipes You’ll Love
Do you love making sweet treats that still keep you on track with your low carb lifestyle? Try these other low carb icing recipes:
Want More Low Carb Recipes?
- Instant Pot Butter Chicken- My most famous recipe.
- Buffalo Chicken Casserole- the perfect appetizer or meal.
- Keto Chicken Tenders- Your kids will beg you for these.
- French Garlic Chicken- Sauce good enough to drink.
- Creamy Chicken Salad- Great for meal prep.
- Chicken Enchilada Casserole- Comfort food without the carbs.
If you love this sugar free frosting recipe as much as we did, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!
- Can I Crumb Coat a Cake With Whipping Cream?
- The Difference Between Butter Cream and Royal Icing
- How to Add Meringue Powder to Buttercream Frosting for Strength
- Ganache Substitute
- Can Softened Frosting Harden Over a Cake?
Under ordinary circumstances, the frosting on a soft, delicate cake should also have a soft and delicate texture. But sometimes it’s handy to make an icing that hardens a little bit. It’s a characteristic that cake decorators call “crusting,” and they value it for specific uses. You can make a separate frosting for these purposes, or tweak your regular frosting to encourage crusting.
Why It’s Useful
Frosting that crusts might be useful in decorating your cake for several reasons. Most decorators apply a thin coat of frosting as a “crumb coat” over the cake, to keep crumbs out of the final coat and provide a base layer. This works better if you use a crusting type of frosting. A frosting that crusts to a firm surface, however thin, is also better as the base for a highly ornamented cake. The decorator has greater latitude to create decorative effects, knowing the base coat of frosting won’t smear. Frosting decorations hold their shape better if they’re made with a crusting-type frosting, and they’re also more stable in hot or humid weather.
Basic Decorator’s Frosting
One of the simplest forms of frosting, often called basic buttercream or decorator’s buttercream, can easily be made in a crusting version. It’s made by creaming powdered sugar together with fat and flavorings, until you achieve the right consistency. Butter gives the best flavor, but for a crusting version it’s better to use shortening and extra sugar. Cream them together until very smooth, then add the vanilla and enough milk to bring the mixture to a smooth, dense, creamy texture. Use the frosting right away, or seal it from the air by pressing plastic wrap directly to its surface. Otherwise it will crust in the bowl, and form lumps.
Tweaking Your Buttercream
If you have a large quantity of commercial or homemade buttercream and don’t want to make a separate frosting for your decorations, meringue powder can be the answer to your problem. It’s a mixture of dried egg whites, sugar, vanilla and various emulsifiers and stabilizers. If you beat 1 or 2 tablespoons of meringue powder into your regular buttercream, it creates a mild crusting effect that gives your decorations sharper, cleaner edges and better durability in hot or humid weather.
Some designs and decorations require a frosting that doesn’t just crust, but instead sets to a perfectly hard texture. That’s the role of royal icing, which makes the elegant filigree and swag patterns on wedding cakes as well as the hard, crunchy floral decorations. Royal icing is made by whipping egg whites or reconstituted meringue powder with large quantities of powdered sugar. Once made, it hardens quickly, so it must be covered at all times when it’s not in use.