Buttercream Frosting (Cheater) Nearly Homemade
Make canned frosting taste like homemade) It’s delicious!
This virtually handmade buttercream frosting is delicious and really simple! No one would ever suspect that it was created with canned frosting; instead, they will exclaim how delicious it is. This is a terrific technique to make canned frosting taste like homemade, plus there are vanilla and chocolate options!
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
First, if youre a cake or buttercream purist, simply turn away. This is a doctored recipe, not a scratch recipe. Im cool with it and if you are too, then I bet youll really appreciate this one. If you are a purist, this recipe is not for you, and you should look at the buttercream recipes on my site.
I typically cook from scratch, but I like doctored or cheater recipes on occasion, and I believe that’s just OK.
So, what’s the point of making doctored canned buttercream? If you exclusively create things from scratch, you can surely make buttercream from scratch. On this page, you may find a variety of homemade buttercream recipes.
This recipe, on the other hand, is for people who want to get started but are frightened by homemade recipes, those who may not have enough ingredients on hand for scratch buttercream, or those who want to stretch a can of frosting.
Well, here’s how this recipe came to be: I made this recipe up on the spur of the moment one Christmas. I baked a number of cupcakes for a get-together and I didnt have enough stuff to create a huge quantity of handmade buttercream, but I did have a can of frosting in my cabinet.
Just listen to me out before you say anything about me having a can of icing in my cabinet. Here’s my justification: I sometimes like canned frosting. That’s what I meant. It is my written confession.
I mean, obviously, I prefer homemade buttercream, but commercial buttercream can be rather tasty on occasion. Suppose you have a cookie that needs something on it but don’t want to create a batch of icing.
Indeed, I have a problem, and I can’t stop dipping far too many cookies in canned frosting. Nevertheless, I had a can of frosting in the cupboard, but it was definitely insufficient to frost at least two dozen cupcakes, and canned frosting does not pour properly. It’s really too thin.
So I improvised and ended up receiving so many praises on it that I couldn’t believe it.
I presented this trick to a colleague the other day who didn’t want to go to the hassle of creating homemade buttercream, so I said, “Well, just add some ingredients to a jar of frosting,” and she agreed.
einsteineruploading up to get together with.
I have two possibilities for you: vanilla and chocolate, both of which are incredibly simple to make and can be piped with. Nothing difficult, but you may pipe swirls into cupcakes or simple borders onto cakes.
Indeed, this buttercream icing is sweet. I always hear remarks about how sweet a frosting or a cake is, but icing and cake are meant to be sweet. A less sweet alternative would be Swiss meringue buttercream and that is certainly not fast, or simple if you dont have expertise with it.
In any case, you’re adding certain ingredients to a can of frosting to make it seem more homemade, and you may even vary up the canned frosting tastes if you like.
Contents
- Let’s talk about some of the ingredients in this buttercream frosting:
- Mixing method for the frosting:
- Tips & FAQs for the almost homemade cheater vanilla buttercream frosting:
- Supplies used to make this buttercream:
- Almost Homemade (Cheater) Buttercream Frosting
- FAQs
- What is the best alternative to buttercream frosting?
- What is the secret to buttercream frosting?
- What is the easiest buttercream to work with?
- How to hack canned frosting?
- Which buttercream is best for filling cakes?
- What are the 4 types of buttercream?
- Is it better to put milk or water in buttercream frosting?
- What is the secret ingredient that will improve your frosting?
- What does vinegar do to buttercream?
- Is milk or heavy cream better for buttercream?
Let’s talk about some of the ingredients in this buttercream frosting:
Frosting from a can I’m using vanilla or chocolate, but you could use any flavor and just switch up the ingredients. The kind of frosting I’m using may be found in the FAQ part of this article (plus the recipe card).
granulated sugar This is the same as confectioners sugarButter You will need unsalted butter that is at room temperature (not melted).
Extracts of Vanilla or Other Flavors Depending on the taste of the canned frosting, you may want to add a little more flavor. I add vanilla extract to both the vanilla and chocolate cheater buttercreams, but adding almond or strawberry extracts to alternative bottled frostings might also work.
Mixing method for the frosting:
This buttercream’s mixing process is the simplest thing ever. Really youll simply be creaming the butter first, then mixing in the canned frosting, then adding all the other ingredients and mixing thoroughly.
Tips & FAQs for the almost homemade cheater vanilla buttercream frosting:
You should be able to use any canned frosting, but avoid whipped icing. For this recipe, I used Betty Crocker canned frosting.
You absolutely can, and I have a plethora of from scratch buttercream recipes on my website for you to select from. This recipe is for individuals who want to start but are frightened by scratch recipes, or who may not have enough ingredients on hand for homemade buttercream, or who want to stretch a can of frosting.
I haven’t tested this dish with salted butter yet, but I believe it will work.
No, don’t do that. It should be at room temperature so that it can combine well with the other components, but it should not be microwaved. This can cause uneven heating and overheating in certain areas. It might create textural issues with your buttercream, and if it’s completely melted, your buttercream will be too thin when mixed.
You certainly can. Vanilla bean paste is my preferred flavor, but as you can see in the movie, I used vanilla extract. It’s absolutely OK. While vanilla bean paste is too costly at the time of writing, extract or counterfeit vanilla will suffice.
If you want it to be really fluffy, yes.
Nothing difficult, but you may pipe swirls into cupcakes or simple borders onto cakes.
I wouldn’t do that. It’s a little soft. I usually use ganache under fondant, however if you want buttercream under fondant, this one would probably be a bit softer.
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Supplies used to make this buttercream:
- Hand held or stand mixer?
- If using a stand mixer, use the beater attachment (optional)
- In a mixing bowl
- The rubber spatula
Let’s get started with the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Almost Homemade (Cheater) Buttercream Frosting
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
For the vanilla cheater frosting:
- 116 oz. vanilla frosting bottle (Any form of vanilla canned frosting except whipped). Betty Crocker was used)
- 1 pound unsalted butter (room temp)
- 3 CUP CONFETTI SUGAR
- 1 tsp vanilla bean paste (or vanilla extract)
- 1-2 tsp milk or cream (optional)
For the chocolate cheater frosting:
- 116 oz. chocolate frosting bottle (Any form of chocolate canned frosting except whipped. Betty Crocker was used)
- 1 pound unsalted butter (room temp)
- chocolate powder (unsweetened) (not cocoa drink mix)
- 3 CUP CONFETTI SUGAR
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 tablespoon milk or cream (optional)
Instructions
For the vanilla frosting:
- With an electric mixer on medium speed, cream the butter until smooth.
- Mix in the vanilla frosting container on medium until fully combined.
- Add the confectioners’ sugar and vanilla bean paste or extract and mix on low until blended, then on medium until thoroughly combined.
- Verify the consistency. Add a teaspoon of milk or cream if it’s too thick. Add another cup of confectioners sugar if it’s too thin. Check the consistency after another thorough mixing.
- High speed for a few minutes, or until fluffy. The trick to fluffy buttercream is to beat it for many minutes.
After you’ve achieved the correct uniformity, beat on medium.
For the chocolate frosting:
- With an electric mixer on medium speed, cream the butter and chocolate powder until smooth.
- Mix in the chocolate frosting container on medium speed.
- Add the confectioners’ sugar and vanilla bean paste or extract and mix on low until blended, then on medium until thoroughly combined.
- Verify the consistency. Add a teaspoon of milk or cream if it’s too thick. Add another cup of confectioners sugar if it’s too thin. Check the consistency after another thorough mixing.
- High speed for a few minutes, or until fluffy. The trick to fluffy buttercream is to beat it for many minutes.
After you’ve achieved the correct uniformity, beat on medium.
Notes
Nutrition
More Articles You May Enjoy:
- Buttercream with Vanilla Beans
- Chocolate Buttercream Double
- Buttercream Cream Cheese
- Vanilla American Buttercream Whipped
FAQs
What is the best alternative to buttercream frosting?
Marshmallow Frosting – This is maybe your best option. It’s still sweet, but it’s lighter and easier to pipe. Cream Cheese Icing is another traditional icing. Whipped Cream with Cream Cheese – For a rich but lighter-tasting topping, you may thicken up whipped cream with cream cheese to help it keep its shape.
What is the secret to buttercream frosting?
For the silkiest, smoothest buttercream, use 10x finely crushed powdered sugar. The fineness of the powdered sugar is commonly stated on the box. 10x is the best and should be used in any form of icing.
What is the easiest buttercream to work with?
American buttercream, also known as simple buttercream, is the sweetest and simplest form of buttercream to make. Just beat butter until light and fluffy, then add powdered sugar (a 1:2 ratio is a good bet), maybe some vanilla, and a splash of milk or cream.
How to hack canned frosting?
How to Improve Store-Bought Frosting by Whipping It
Fill a large mixing bowl halfway with canned frosting.
Beat the frosting for 2 to 3 minutes with an electric mixer (hand mixer or stand mixer) until frothy and doubled in size.
It’s finished!
Oct 4, 2022
Which buttercream is best for filling cakes?
This is the most often used ‘frosting’ and the easiest to prepare. American buttercream, made with butter, icing sugar, and a dash of milk or cream for consistency, is ideal for filling cakes, coating cakes, and decorating cupcakes.
What are the 4 types of buttercream?
Classically there are four primary varieties of buttercream: Italian, German, French & Swiss.
Is it better to put milk or water in buttercream frosting?
A liquid component may be required to get the desired consistency for your buttercream. Although water may be used, we recommend milk, heavy whipping cream, or half-and-half to add richness and creaminess to your frosting. Nut milks will also work, but will add a faint taste.
What is the secret ingredient that will improve your frosting?
A teaspoon of vinegar aids in the digestion of the frosting.
Secondly, white vinegar prevents cracking in your cake, resulting in a smooth finish on your dessert. This function is echoed by Taste of Home; one teaspoon of vinegar in boiling frosting keeps the mixture flexible.
What does vinegar do to buttercream?
4 teaspoon — reduces the sweetness, letting the icing’s beautifully creamy mouth-feel to shine. 2 to 3Try adding white vinegar.
While many people do this to minimize fractures and produce a smooth look, I find that just the slightest quantity — around 1 mm — is sufficient.
Is milk or heavy cream better for buttercream?
The key to ultra frothy, silky smooth buttercream is to use heavy whipping cream instead of milk and to beat it for many minutes. The explanation is simple: whipping cream incorporates air into the buttercream.