Make canned frosting taste like homemade) It tastes AMAZING!
This almost homemade buttercream frosting is so good and super easy! No one will ever guess that it was made from canned frosting…they’ll just comment about how amazing it is. This is a great way to make canned frosting taste just like homemade and there’s an option for vanilla and chocolate!
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Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
First, if you’re a cake or buttercream purist, just look away. This recipe isn’t a scratch recipe…it’s a ‘doctored’ recipe. I’m okay with that and if you are too, then I think you’ll really like this one. If you’re more of a purest, this recipe isn’t for you and you might want to check out the buttercream recipes on my site.
I do mostly scratch recipes, but I also like to do ‘doctored’ or ‘cheater’ recipes on occasion…I think that’s totally okay.
So, why make ‘doctored’ canned buttercream? If you’re an ‘only from scratch person’, then you can certainly make buttercream from scratch. I have a bunch of from scratch buttercream recipes on this website to choose from.
However this recipe is for those that want to get started and feel intimidated by scratch recipes, for those who may not have enough ingredients on hand for scratch buttercream, or for those who want to stretch a can of frosting.
Ok, so here’s how this recipe came about: I made this recipe up on a whim one year for Christmas. I made a bunch of cupcakes for a get-together and I didn’t have enough ingredients to make a big batch of homemade buttercream, but I did have a can of frosting in my cupboard.
Before you say something about me having a can of frosting in my cupboard…just hear me out. Here’s my excuse: I like canned frosting…sometimes. There I said it. That’s my confession in writing.
I mean obviously I like ‘from scratch’ buttercream too, but on some occasions, the canned kind can actually be pretty good. Say, when you have a cookie that needs a little something on it and you don’t want to make up a batch of frosting.
Ok, yes I have a problem and I dip way too many cookies in canned frosting…I can’t stop. Anyway I had a can of frosting in the pantry, but obviously that’s not enough to frost at least two dozen cupcakes, plus canned frosting doesn’t pipe well at all. It’s too thin.
So I improvised and ended up getting so many compliments on it, it was insane.
I mentioned this hack to a coworker the other day who didn’t want to go through the trouble of making ‘from scratch’ buttercream, so I said well just add some things to a container of frosting and she was all for that suggestion.
I mean really this is just scratch buttercream added to a can of frosting, but OMG it’s SO good!
I’ve got two options for you…vanilla and chocolate and they’re both super easy to do and you’ll be able to pipe a little with them…not anything complicated, but you can pipe swirls onto your cupcakes or easy borders onto your cakes.
Yes, this buttercream is sweet…it’s frosting. I get comments all the time about how sweet a frosting is or a cake is, but it’s frosting and cake…it’s supposed to be sweet. A less sweet option would be Swiss meringue buttercream and that is definitely not quick, or easy if you don’t have experience with it.
Anyway you are adding in some ingredients to the can of frosting to make it taste more homemade and you can even switch up the canned frosting flavors if you like.
Let’s talk about some of the ingredients in this buttercream frosting:
Canned frosting – I’m using either vanilla or chocolate, but you could really use any flavor and just change up the ingredients a little. See the FAQ section of this post for what types of frosting I’m using (plus the recipe card).
Powdered sugar – This is the same thing as confectioner’s sugar
Butter – You’ll use unsalted butter and at room temperature (not melted).
Vanilla or Other Extracts – You’ll want to add in a bit of extra flavor depending on what flavor of canned frosting you’re using. I add vanilla to both vanilla and chocolate cheater buttercream, but adding something like almond or strawberry extracts to different canned frostings would work too.
Mixing method for the frosting:
The mixing method for this buttercream is the easiest thing ever. Seriously you’ll just be creaming the butter first, then mixing in the canned frosting, then adding all the other ingredients and mixing well.
Tips & FAQs for the almost homemade cheater vanilla buttercream frosting:
You should be able to use any canned frosting, but don’t use the whipped kind. I used Betty Crocker canned frosting for this recipe.
You can certainly do that and I have a bunch of from scratch buttercream recipes on this website to choose from. This recipe is for those that want to get started and feel intimidated by scratch recipes, or for those who may not have enough ingredients on hand for scratch buttercream, or for those who want to stretch a can of frosting.
I have not tried this recipe with salted butter, but I think it will be fine.
No don’t do that. It should be room temperature so that it will mix easier with the other ingredients, but you don’t want to microwave it. That will heat it unevenly and get parts of it too hot. That could cause texture problems with your buttercream and if it’s really melted, then your buttercream will be too thin when you mix it up.
Yes you can. Vanilla bean paste is my favorite and it has the best taste, but as you can see in the video, I used vanilla extract. It’s perfectly fine. As of the time of writing this post, vanilla bean paste is super expensive, so the extract or even the imitation vanilla is perfectly fine.
Yes, if you want it to be super fluffy.
Well not anything complicated, but you can pipe swirls onto your cupcakes or easy borders onto your cakes.
I wouldn’t. It’s a little too soft. I generally only use ganache under fondant, but even if you like using buttercream under fondant, this one would probably be a little on the softer side.
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Supplies used to make this buttercream:
- Hand mixer or Stand mixer
- Beater attachment if using the stand mixer (optional)
- Mixing Bowl
- Rubber spatula
Ok let’s get to the recipe!
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe:
Almost Homemade (Cheater) Buttercream Frosting
Ingredients
For the vanilla cheater frosting:
- 1 16 oz. container of vanilla frosting (Any type of vanilla canned frosting except for the whipped type. I used Betty Crocker)
- 1 cup unsalted butter (room temp)
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1-2 teaspoon milk or cream (optional
For the chocolate cheater frosting:
- 1 16 oz. container of chocolate frosting (Any type of chocolate canned frosting except for the whipped type. I used Betty Crocker)
- 1 cup unsalted butter (room temp)
- ½ cup unsweetened cocoa powder (not cocoa drink mix)
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 teaspoon milk or cream (optional)
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Instructions
For the vanilla frosting:
- Cream the butter well with an electric mixer on medium speed until it's smooth.
- Add in the container of vanilla frosting and mix well on medium.
- Add in the confectioner’s sugar, vanilla bean paste or extract and beat on low until incorporated and then on medium until well mixed.
- Check the consistency. If it’s too thick, add a teaspoon of milk or cream. If it’s too thin, add another ½ cup of confectioner’s sugar. Mix well again and check the consistency.
- Once you reach the consistency desired, beat on medium/high speed for a couple minutes until fluffy. Beating the buttercream for several minutes is the secret to it becoming fluffy.
For the chocolate frosting:
- Cream the butter and cocoa powder well with an electric mixer on medium speed until smooth.
- Add in the container of chocolate frosting and mix well on medium.
- Add in the confectioner’s sugar, vanilla bean paste or extract and beat on low until incorporated and then on medium until well mixed.
- Check the consistency. If it’s too thick, add a teaspoon of milk or cream. If it’s too thin, add another ½ cup of confectioner’s sugar. Mix well again and check the consistency.
- Once you reach the consistency desired, beat on medium/high speed for a couple minutes until fluffy. Beating the buttercream for several minutes is the secret to it becoming fluffy.
Notes
Nutrition
How to Share
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Other Posts You Might Like:
- Vanilla Bean Buttercream
- Double Chocolate Buttercream
- Cream Cheese Buttercream
- Whipped Vanilla American Buttercream
Don’t forget to pin it below!
Sue
I used this recipe, it was terrific, using Betty Crocker icing. This time, I used Duncan Hines icing because it was on sale. BIG mistake. I have always relied on Duncan Hines for my cakes, but I will never use their frosting again for my cheater buttercream. I am a retired cake decorator, and my arthritis makes it really really difficult to make from scratch buttercream. I’m so glad I found this recipe.
Kara
Sue, I’m so glad you love this recipe! I LOVE making frosting this way…it’s so easy and it tastes really good. I normally use Betty Crocker for frostings and if I make a box cake, but it’s so interesting that Duncan Hines didn’t work out. That’s really good to know and will help others who make this. Thank you so much for your wonderful review and for letting us all know about Duncan Hines frosting!
Sue
You’re welcome! I am always delighted to see other readers’ experiences.
Candy Turner
I have a dairy allergy child coming to my daughter’s party. Her mom uses canned frosting. Do you think vegan butter and some type of vegan milk would really screw this up?
Kara
I’ve never used vegan butter, so I just don’t really know. Using coconut milk or some other type of dairy free milk probably wouldn’t be an issue because there isn’t much that’s added. I’ve just never even tasted or used vegan butter, so just now sure how that would work. Another option might be to use butter flavored crisco sticks (the vegetable shortening sticks). I’m guessing that’s probably what vegan butter is partially made from anyway and people use crisco (vegetable shortening) to make frosting all the time. I’d just be really careful to check the labels on everything that is used. Sometimes they sneak dairy into things we don’t even think about.
Hana
Can you make this ahead and freeze or refrigerate for a certain amount of days? I need to make a few different colors and was hoping to make ahead but don’t want to do so if it won’t work. Please advise! Thanks!!!
Kara
Hi Hana, I think it would be just fine to freeze it. I feel like I remember freezing it before, but can’t be 100% sure that I did, but I don’t see any reason why it wouldn’t work. Once it defrosts though, I’d mix it up or maybe even whip it with a mixer again just to fluff it up. Hope this helps!
Brian
BC is my go to canned frosting, when in a rush, but since finding this recipe, I have made it twice now. Love stretching the store bought cans and giving them a homemade taste/texture. You can use different extracts instead of just vanilla for varying flavors of your frostings too. 😉
Kara
So glad you like this recipe! You’re right, there’re just so many different possible options and flavor combinations. Thanks for the great review!
Janis
Good evening so sorry to bother you. I’ve made this once before, but I am making it for Christmas this year do I have to refrigerate all the cupcakes after frosting them or could they be left at room temperature overnight to give as gifts the next day?will they go bad with the butter if left in the boxes overnight on the counter yet
Kara
Hi Janis, you’re not a bother at all! So the butter isn’t what I would be concerned about. I’ve left scratch American buttercream (which is very similar to this) out at room temperature many many times and its fine that way for several days. The only thing about this type of buttercream is that usually the cans of frosting say to refrigerate it after opening. This is the only reason I hesitate and think it might need to be refrigerated. I would just say to read what they suggest on the can. If they say it’s fine, then just go with that. If you do have to refrigerate them, then definitely put the cupcakes in an air tight container as they can dry out very quickly in the fridge, then just set them out a couple hours before you give them as gifts.