Fluffernutter Frosting Recipe | CDKitchen.com (2024)

FAQs

Why isn't my frosting Fluffy? ›

Soften the butter: Make sure your butter is at room temperature before making the frosting. Soften butter will cream more easily and result in a smoother, fluffier frosting.

If you want to add a little bit of tanginess and creaminess, whip in some softened cream cheese. You can also whip in a few tablespoons of softened butter to replicate a homemade buttercream frosting.

Empty the canned frosting into a large mixing bowl. Whip the frosting using an electric mixer (either hand mixer or stand mixer) for 2 to 3 minutes until fluffy and doubled in size. It's ready! Decorate twice as many cupcakes, cakes, and cookies with ease thanks to this canned frosting hack.

All you need to do is add butter and cocoa powder and mix in mixer for a couple minutes - it's that easy!! It takes out that overly sweet and artificial taste and makes it taste super rich and chocolatey 🤤 this one is worth the extra couple minutes, I promise!

Letting the mixer run for a prolonged time allows the butter and sugar to whip up into a soft, airy texture. Air is an ingredient. Whipping for 5 minutes allows you to make a big volume of frosting without adding tons of extra icing sugar. If it is dense and fudgy, it's not done yet.

"Mixing in cream cheese, whipped cream, lemon zest, or even Nutella can make such a difference." From making frosting creamier or fluffier to changing its flavor, these easy changes will certainly impress anyone you're planning to share your dessert with.

Creamy ingredients like Nutella, cream cheese, marshmallow creme, peanut butter or another nut butter will give the store-bought frosting tons of flavor with some additional smoothness. Mix in 1 cup of cream cheese or 1/2 cup of marshmallow creme or nut butter per can of frosting for a creamy delight.

In the rare instance where I use canned frosting, I always add a bit of real vanilla extract (even to chocolate icing). It helps cover the artificial taste of store-bought icing. Scoop the frosting out of the can, add 1–2 tsp of vanilla, then take a whisk or hand-mixer to it.

Elevate the flavor of canned frosting by adding a personal touch. Incorporate a splash of vanilla extract, a pinch of salt, or a dollop of creamy peanut butter to enhance the taste and give it a homemade, gourmet twist.

Add a couple of generous spoons of the Cool Whip to the frosting. With the spoon, gently fold in the Cool Whip. You want to make sure you don't knock out the air from the whip. Keep adding Cool Whip, a couple of tablespoons at a time, until it reaches your desired consistency.

How do you jazz up canned frosting? ›

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

Whatever your type frosting is, ie Italian meringue or confectioners' frosting, you can simply add enough (cooled) melted chocolate or cocoa powder (sifted to remove lumps) until it tastes good to you. Since neither cocoa powder nor melted chocolate will curdle the frosting it is simply a matter of taste.

Powdered Sugar Magic: One of the most common ways to thicken frosting is by adding more powdered sugar. Start by incorporating small amounts until you achieve the perfect consistency.

If it's too thin and doesn't form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge for 10-minute intervals. After each adjustment, be sure to retest the frosting with your spatula before making any additional changes.

Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients. Sprinkle in 1 to 2 tbsp (15 to 30 mL) of powdered sugar at a time, then stir it in and check the consistency.

Helpful Tips for Getting the Right Buttercream Consistency

If your butter is too soft or your kitchen is too warm, your buttercream may have a hard time getting to stiff or medium consistency. If your buttercream looks like it's melting, place it in the refrigerator for a bit to harden before beating again.