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How To Make Canned German Chocolate Frosting Taste Homemade

There’s no shame in a shortcut, especially if it’ll help you get to a homemade cake or cupcake quickly and easily. Tinned icing is a great way to save a little extra time when it comes to making a cake, but there’s no denying that a homemade icing versus boxed icing is always just a small a little more delicious.

Instead of starting from scratch and making homemade frosting, there are lots of ways to take a humble can of store-bought frosting and turn it into something delicious and homemade—even if it all started in a can. Whether you want to play with the texture of the frosting or the flavor, there are plenty of quick ways to turn your canned icing into a sweet confection that no one would ever guess came from the baking aisle. That’s how.

7 ways to make boxed cake mix at home

frosted square cake

Whisk well.

What makes a homemade frosting taste homemade is its light, airy, and creamy texture. Box icing has a tendency to be thicker, but the solution to this textural dilemma is simple. Pour the boxed icing into a large bowl with a hand mixer or into the bowl of an electric mixer and whip it up. Without even adding any other ingredients, this airs out the frosting for a fluffier texture.

Add some dairy.

If you want to take it to the next level, add some freshly whipped cream (whipped cream from a jar will turn to liquid, so be sure to whip the cream yourself) for an ultra-mild texture. If you want to add some flavor and creaminess, whip up some softened cream cheese. You can also whip up a few tablespoons of softened butter to replicate a homemade buttercream frosting. Another benefit of adding any of these dairy products to alter the texture of the frosting is that they also dilute the sweetness of canned frosting, which has a tendency to be intoxicatingly sweet.

Raid your pantry for flavor enhancers.

Other soft toppings you can add to amp up a boxed icing are peanut butter (or any nut butter of your choice), fruit preserves or jam, nutella, marshmallow spread, cookie butter, or a citrus curd. You’ll need ½ cup to 1 cup for a 16-ounce tub of frosting. Add any of these components to your liking and add a pinch of salt to bring out their flavors. For a quicker, more concentrated flavor boost, you can add a teaspoon or two of flavored extracts (vanilla, almond, lemon, peppermint, etc.) and syrups (caramel, mocha, coconut, etc.). If you’re feeling particularly bold, add a couple tablespoons of alcohol, such as Kahlua, Grand Marnier, Calvados, Amaretto or Limoncello. Add a touch of caffeine and sprinkle a spoonful or two of instant espresso powder or strongly brewed coffee.

Add some crunch.

If you want to play with mix-ins to add another layer of flavor and texture, there are plenty of sweet additions you can turn to. To avoid making the icing too thick or difficult to spread, whip the icing first and then gently fold in these additions. For a 16-ounce tub of frosting, anywhere from ½ cup to 1 cup of crunchy additions will do the trick. Roasted nuts, coconut flakes, chocolate chips or chunks, halvah and toffee will add a fun new dimension of flavor. Mix in chopped canned pineapple or fresh berries for an extra fruity kick. Add a handful of sprinkles for a pop of color. Crush your favorite candy or if you want to play with savory and sweet flavors, crumble up a handful of pretzels or potato chips. The sky really is the limit here.

The bottom line is this: Just because you’re working with a store-bought product doesn’t mean your final dish will taste the same. With just a little TLC and a touch of creativity, you can take a basic jar of vanilla or chocolate frosting and turn it into a pastry-ready confection. And the best part is, no one has to know about your clever little shortcut.


There’s no shame in a shortcut, especially if it’ll help you get to a homemade cake or cupcake quickly and easily. Tinned icing is a great way to save a little extra time when it comes to making a cake, but there’s no denying that a homemade icing versus boxed icing is always just a small a little more delicious.

Instead of starting from scratch and making homemade frosting, there are lots of ways to take a humble can of store-bought frosting and turn it into something delicious and homemade—even if it all started in a can. Whether you want to play with the texture of the frosting or the flavor, there are plenty of quick ways to turn your canned icing into a sweet confection that no one would ever guess came from the baking aisle. That’s how.

7 ways to make boxed cake mix at home

frosted square cake

Whisk well.

What makes a homemade frosting taste homemade is its light, airy, and creamy texture. Box icing has a tendency to be thicker, but the solution to this textural dilemma is simple. Pour the boxed icing into a large bowl with a hand mixer or into the bowl of an electric mixer and whip it up. Without even adding any other ingredients, this airs out the frosting for a fluffier texture.

Add some dairy.

If you want to take it to the next level, add some freshly whipped cream (whipped cream from a jar will turn to liquid, so be sure to whip the cream yourself) for an ultra-mild texture. If you want to add some flavor and creaminess, whip up some softened cream cheese. You can also whip up a few tablespoons of softened butter to replicate a homemade buttercream frosting. Another benefit of adding any of these dairy products to alter the texture of the frosting is that they also dilute the sweetness of canned frosting, which has a tendency to be intoxicatingly sweet.

Raid your pantry for flavor enhancers.

Other slick ingredients you can add to amp up a boxed icing are peanut butter (or any nut butter of your choice), fruit preserves or jam, nutella, marshmallow spread, cookie butter, or a citrus curd. You’ll need ½ cup to 1 cup for a 16-ounce tub of frosting. Add any of these components to your liking and add a pinch of salt to bring out their flavors. For a quicker, more concentrated flavor boost, you can add a teaspoon or two of flavored extracts (vanilla, almond, lemon, peppermint, etc.) and syrups (caramel, mocha, coconut, etc.). If you’re feeling particularly bold, add a couple tablespoons of alcohol, such as Kahlua, Grand Marnier, Calvados, Amaretto or Limoncello. Add a dash of caffeine and sprinkle a spoonful or two of instant espresso powder or strongly brewed coffee.

Add some crunch.

If you want to play with mix-ins to add another layer of flavor and texture, there are plenty of sweet additions you can turn to. To avoid making the icing too thick or difficult to spread, whip the icing first and then gently fold in these additions. For a tub (16 oz) of frosting, anywhere from ½ cup to 1 cup of crunchy additions will do the trick. Roasted nuts, coconut flakes, chocolate chips or chunks, halvah and toffee will add a fun new dimension of flavor. Mix in chopped canned pineapple or fresh berries for an extra fruity kick. Add a handful of sprinkles for a pop of color. Crush your favorite candy or if you want to play with savory and sweet flavors, crumble up a handful of pretzels or potato chips. The sky really is the limit here.

The bottom line is this: Just because you’re working with a store-bought product doesn’t mean your final dish will taste the same. With just a little TLC and a touch of creativity, you can take a basic jar of vanilla or chocolate frosting and turn it into a pastry-ready confection. And the best part is, no one has to know about your clever little shortcut.


Video about How To Make Canned German Chocolate Frosting Taste Homemade

How To Make Canned Chocolate Frosting Taste Homemade

How to Make Store-Bought Chocolate Frosting Better

If you are running out of time in making the frosting, you can use store-bought. You can try making canned chocolate frosting taste homemade. There is nothing as good as homemade frosting. However, if you are going to purchase store-bought frosting, especially canned chocolate frosting, it is best to buy Betty Crocker’s rich and creamy chocolate frosting. Likewise, the store-bought chocolate frosting has its practicality and gratifying sticky sweetness when added to baked goods.

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