Canned frosting is a quick alternative to making your own frosting for cakes and cupcakes. While it’s certainly a flavorful time-saver, it is also a lot more versatile than you might think. Canned frosting can be incorporated into cake batters, cookies and other treats.
Canned frosting can be incorporated into cake batter for a twist on the standard cake-mix cake. Use one can of prepared frosting for every one boxed cake mix. Ingredients for the cake mix stay the same. Use canned frosting in chocolate lava cakes instead of chocolate. Prepare a cake recipe and spoon a small amount of canned frosting into the center of the batter in a pan or muffin tin. Bake according to the instructions and serve hot for a gooey center.
Use chocolate canned frosting to make a homemade fudge. Canned frosting fudge is sweeter than traditional chocolate fudge and works best when chopped candies or nuts are incorporated into the fudge mixture. For every 16 ounces of canned frosting you’ll need 2 cups chocolate chips and 1 teaspoon butter.
No Bake Cookies
There might not be any baking involved, but no-bake cookies taste like they’re fresh from the oven. Use canned frosting in a no-bake cookie recipe for a sweeter, silkier texture. Add in chopped, roasted almonds or coconut with chocolate canned frosting or chopped candies with vanilla-based frosting.
Cake pops are bite-size cakes on a stick. Prepare a cake recipe as usual -- whether from scratch or using boxed mix. Crumble the cake out of the oven and add it to a large bowl. Use your favorite canned frosting to bind the cake crumbs together until the consistency is soft and sticky enough to roll up and form a ball. Insert an ice pop stick and finish your cake pops by dipping them in melted chocolate.
Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.