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Why is it such a big deal to used canned frosting?

post #1 of 55
Thread Starter 
It just seems SO much easier to buy canned frosting when doing cakes. I'm just a hobbyist. I don't sell my cakes. I'm also very new at this.

Why is it considered such a no-no to use canned frosting for filler and for the crumb coating under fondant?
post #2 of 55
This is just my opinion but home-made frosting tastes so much better than canned frosting. When I taste canned frosting, I can tell immediately that it is from a can. Also, there are some designs that just do not work out well because of the texture and consistency of canned frosting. Maybe someone else can tell you in greater detail what the difference is.
post #3 of 55
Because it slides, Once you make a real butter cream, you will totally see the difference. With canned icing you will never get that nice finish.
¢¾Sarah
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¢¾Sarah
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post #4 of 55
Homemade tastes so much better . For me its the only choice
post #5 of 55
I wouldn't say it's a NO-NO but canned frosting never crusts so you can't do a "true" crumb coat and fondant will look lumpy with it underneath. I'd say as a filling it would be fine. Buttercream is SO much better in taste, appearance and texture. And let me tell you, if you have a kitchenaid mixer, it's a breeze to make. I'm pretty sure it's much cheaper than canned frosting as well. Give the real stuff a try, you'll never pick up a can again icon_smile.gif
post #6 of 55
Of course you can use whatever you want - nothing is a "no no". That being said, I personally cannot stand the taste of canned frosting (my kids say it tastes like 'medicine').
post #7 of 55
Quote:
Originally Posted by sugarjones

I wouldn't say it's a NO-NO but canned frosting never crusts so you can't do a "true" crumb coat and fondant will look lumpy with it underneath.



No really true anymore. I recently made a cake for the sake of just eating. I used a can of frosting (can't remember which brand) and when I went to eat some later, it DID crust!

Saying that, I still have to say homemade is WAY better because of it's thickness/stiffness...it won't slide around and it does make for a nicer finish. Plus, it tastes amazing!

I don't think there's anything wrong with wanting to use the canned version if that's your preference, it just isn't for many decorators.
"People will understand that getting a piece of the cake is better than not getting any cake at all." - Not sure who says it, but I have to agree!
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"People will understand that getting a piece of the cake is better than not getting any cake at all." - Not sure who says it, but I have to agree!
Visit my cake club: http://sagnfl.blogspot.com/
Visit my blog: http://frostedfantasies.blogspot.com/
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post #8 of 55
Nothing is a no-no if it's what you like. I think canned icing tastes horrible. That is to say, every brand that I've TRIED tastes horrible. It's pasty and I don't like it at all. But, if it's something you in fact like, go for it. Do what works for you and to heck with everyone else. icon_wink.gif It is true though that the consistency is different. I would not be a happy camper if I had to use canned icing and wanted the cake to look smooth, etc.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #9 of 55
[quote="cakefairy03"]
Quote:
Originally Posted by sugarjones

I wouldn't say it's a NO-NO but canned frosting never crusts so you can't do a "true" crumb coat and fondant will look lumpy with it underneath.



No really true anymore. I recently made a cake for the sake of just eating. I used a can of frosting (can't remember which brand) and when I went to eat some later, it DID crust!

Wow! I'm surprised! Guess that tells you how long it's been since I've had canned frosting icon_smile.gif
post #10 of 55
Do you remember when a CC'r was asked to use canned frosting as a request from a customer?? That thread went on for miles...lol

I think that using canned frosting won't hurt a beginner but getting use to making real BC will lessen the fear factor and make a better impression on those around you.

Nothing says "bake more" like applause!
post #11 of 55
I've used canned frosting when I'm in a pinch. Since it's usually too thin to properly frost with I will usually thicken it up with powdered sugar.
Now I do however use canned chocolate frosting and peanut butter to make a lovely tasting peanut butter ganache. I use one can of milk chocolate frosting and at least 1 C of peanut butter. Dump both of them into a 2 quart saucepan on medium heat and stir until the peanut butter is well blended. Once it's all mixed together you must work quickly before it sets up. It tastes soo yummy!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #12 of 55
Thread Starter 
Quote:
Originally Posted by sadsmile

Because it slides, Once you make a real butter cream, you will totally see the difference. With canned icing you will never get that nice finish.



A few people have mentioned the nice finish. What does that mean? Does fondant look different when you use one or the other? I have used both on my cakes. I wish I could remember which I've done with canned, so I could have you look at them.
post #13 of 55
Thread Starter 
Quote:
Originally Posted by Dizzymaiden

I think that using canned frosting won't hurt a beginner but getting use to making real BC will lessen the fear factor and make a better impression on those around you.



As long as I'm asking newbie questions: Is frosting the same thing as buttercream? Are the terms interchangeable?
post #14 of 55
I discovered canned frosting a couple of years ago and although I don't use it to decorate or ice the outside of a cake, it works well as a filler and also for decorating quick cupcakes! And I have people tell me all the time how much they like the frosting!!!!! Easier than making homemade when in a hurry icon_biggrin.gif
post #15 of 55
I personally LOVE canned frosting - especially chocolate. I have used canned frosting as a filler a time or two. I also like it for cupcakes in a pinch. I would not use it to ice the outside of a cake that was going to be covered in fondant. I do however prefer my homemade buttercream and my own ganache. But that peanut butter with the cannced chocolate frosting does sound mighty good!

I think this subject goes along with battle over scratch vs. box cakes.

Each to their own....enough said.
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