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Why is it such a big deal to used canned frosting? - Page 2

post #16 of 55
Quote:
Originally Posted by Peridot

Each to their own....enough said.



Absolutely! thumbs_up.gif Not to sound all touchy-feely, new agey or whatever people like to jokingly call it, but if we all liked the same thing, acted the same way, etc. this would not be fun. (How much fun is it being a Stepford wife?!) But I do adore when people can respectfully and in a friendly way say they don't agree. We don't have to put someone down for their likes, and it's nice talking to a few grown-ups that know that! (And seriously, if I found a good canned icing, I wouldn't mind. I just haven't found it YET!) icon_lol.gif
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 #17 of 55
I have switched to homemade buttercream frosting mainly cause it is more cost efficent. One can of frosting can cost almost $2.00 per can and you need a couple of cans to icing a cake. I can make my homemade bc for about $2.00 a batch and one batch makes about 3 cans worth! I do love the taste as do my family members and occasional client, but cost wins me over every time!
post #18 of 55
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by Peridot

Each to their own....enough said.



Absolutely! thumbs_up.gif Not to sound all touchy-feely, new agey or whatever people like to jokingly call it, but if we all liked the same thing, acted the same way, etc. this would not be fun. (How much fun is it being a Stepford wife?!) But I do adore when people can respectfully and in a friendly way say they don't agree. We don't have to put someone down for their likes, and it's nice talking to a few grown-ups that know that! (And seriously, if I found a good canned icing, I wouldn't mind. I just haven't found it YET!) icon_lol.gif



I totally agree with you both!! I'm often scared to post anything on here for fear of a backlash due to a misunderstanding but I like the "tone" of this thread. Group hug icon_smile.gif
post #19 of 55
I've used a recipe that calls for a can of chocolate frosting mixed with a jar of Nutella for a chocolate hazelnut frosting. I've used it as a filler and it is delish!
"My Friend Who Bakes"
custom cakes & desserts
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"My Friend Who Bakes"
custom cakes & desserts
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post #20 of 55
Haha!! Ok, everyone into a healing circle! icon_lol.gif Just kidding.
Melvira: Mistress of the dark... chocolate!

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

Well that's just great. Peanut butter in my crack.
Reply
post #21 of 55
I think fresh icing is the way to go, even a hobbist wants to wow her/his guests regardless and I have made many of cupcakes to bring to work for supervisors and peers alike and they have many comented on their last supervisors lunchon and tried the cup cakes from whom ever store or canned and perfered mine over them everytime. It's not a no no it's just giving friends and family alike something different that they normally would not get and it is much easier to use under fondant and complements the taste of the fondant ,..... And if I can say, this site helps people get into a comfort zone of trying something different because everything is at your finger tips with perfessionals and home bakers alike that have already been there... done that kinda of approach and give you a personal touch with home made recipes with a flare of the new stuff, But what ever you decide to do have fun caking. icon_smile.gif

So little time, so many ideas
 

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So little time, so many ideas
 

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post #22 of 55
I've used canned frosting off and on, especially for family cupcakes. I've also learned (for my family anyway) that store brands such as Safeway are less sickly sweet than the big name brands. I also use canned chocolate frosting mixed with black coloring to outlining my buttercream transfers. Its much easier to get a good black without having to use gobs of color.
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #23 of 55
Cause it tastes gross. Nothing like frosting with real butter in it.
post #24 of 55
I think it's similar to the difference between fresh flowers and silk flowers.

I like the taste of fresh buttercream, not canned; and I love the smell of fresh flowers, not silk flowers.
post #25 of 55
I actually love love lvoe the taste of canned frosting! Will eat it by the spoonful, BUT I refuse to decorate with it, cuz it just doesnt... work.... the same. Fine for underfondant, but not really for roses or anything liek that. icon_smile.gif
post #26 of 55
Canned frosting is the reason I got into cake decorating. I used to love to eat it, but found out in my 30's I'm allergic to the chemicals they put in it to keep it fresh.
post #27 of 55
I remember when my husband and I began taking the Wilton courses. Duirng our very first class our instructor made a batch of bc and was explaining the differences between thinned, medium and stiff consistency and ...la la la la...... I kinda tuned out. I leaned over to my husband and made some sort of comment like, how will she know if I'm still using canned, why go to the work of making the bc.... Yeah ok. So now the instructor is done making her bc and I ask if we can taste it. Ok, NOW I knew why I was going to be making bc from that night on. The taste was just so incredible, especially having it for the first time and I was hooked. I haven't had canned frosting since.

Now, having said that, if you prefer the taste of canned, there is nothing wrong with it. But I'll bet if you try the homemade, you'll be hooked like I was. And it really doesn't take much to make a batch, and of course since you have to taste it, just to be sure it's just right............ icon_lol.gif
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #28 of 55
I think homemade tastes better. Canned has an artifical sweetness that I don't like. I can eat homemade buttercream (which is super sweet) but not canned.

But if you like it, use it!

This is the same argument as the scratch vs cake (which I didn't mean to start!).
Had my blog listed and then realized one day that all you could see was "misadventuresofanal..." Took that sucker right off.
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Had my blog listed and then realized one day that all you could see was "misadventuresofanal..." Took that sucker right off.
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post #29 of 55

I don't care for the taste of canned frosting but when my butter was rancid as I started to make it from scratch, I ran to the store and bought a can of butter cream and 1 of cream cheese in order to frost a double layer cake.  I think it helped that I used coconut on it, too but the taste wasn't too bad.  What happened to the dry frosting mixes?  At least they tasted nearly like home-made.

post #30 of 55

I remember dry frosting mixes from the 1960s and 1970s, and I remember the very beginnings of canned frostings, in that same era.

 

Like canned frostings, and cake mixes, dry frosting mixes were intended as a foolproof labor-saving innovation, but unlike the others, they weren't really any improvement over a one-pound box of powdered sugar, and a bottle of the appropriate flavor extract: you basically had to add milk and butter either way. The only exceptions were the dry mix for BC "Fluffy White" frosting (which is still available), and various chocolate frostings (which were somewhat more trouble to make from scratch).

 

For my own part, if I'm making any flavor other than chocolate, I use some variation of the recipe that's been on the back of the C&H powdered sugar box since before most of us were born. For chocolate, however, since I don't eat the stuff myself, and therefore would be flying blind if I tried to make it from scratch, I get canned.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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