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!
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!
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
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)
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
Bunny Bard
Brilliant ! I have done this once or twice for the exact same reason as you ! It’s a SOLUTION to a problem ! Love it 🙂
Thank you !!!
Kara Jane
Yay! I’m so glad I’m not alone in doing this!
Sherry
Can you use Crisco instead of unsalted butter?
Kara Jane
You probably could. I don’t think it would taste as good though, but you could definitely try it. I’d add a small pinch of salt though if you try it. The salt will cut down on some of the sweetness because when you use vegetable shortening in buttercream, it sort of coats your mouth and leaves the illusion of it being sweeter than it really is, so adding the salt helps to combat this. Don’t add much though, just a small pinch. If you have any butter extract, you can add a small amount of that as well to get a more buttery taste. Also I’d mix up the shortening really well and make sure it’s super creamy before adding in the other ingredients.
Sondra (McElroy) Hallinan
Kara Jane, thank you so much for the Cheater Buttercream Frosting recipes. I can’t wait to try them. They sound delicious. I worked as a cake decorator for 18 years before carpal tunnel in my wrists forced me to give it up as a profession. So now I only do it occasionally. I’m all for simpler recipes! These will be nice to have when I find myself low on ingredients for the traditional Buttercream Frosting. I enjoy your blog. It is always so informative. Keep up the good work and have a blessed day.
Kara Jane
Sondra, I hate you’re dealing with carpal tunnel, but glad you’re still able to do cakes on occasion. I’m so excited for you to try it…I ate a ton of it just out of the bowl. (Embarrassing, but it was so good. lol) And you’re right about it being great when ingredients are low…especially now with everything going on.
Ella
Why does Whipped icing not work?
Kara Jane
The whipped kind may not be as creamy plus in my opinion, I don’t think you get as much in the container (since it’s got a lot of air all ready incorporated in it.) You’re welcome to try it out if you want though.
Ella
Ok, thanks for your help. I happened to have whipped icing in the pantry already!!! I’ll know for next time, thanks 🙂
Kara Jane
No problem! It might be worth a try if that’s all you’ve got at the moment. It won’t taste bad, it just might not make quite as much.
Heather
I thought 3 cups of sugar would make the frosting far too sweet but it light and airy with the perfect amount of sweetness! The only problem is more ended up in my mouth than on the cake. I will never go back to using frosting right out of the can
Kara Jane
Love this! So glad you liked it and I had the same problem…I ate way too much right out of the bowl. 😉
STephanie
I never comment on recipe blogs but this recipe is awesome! Im no professional and I always have issues with buttercream (it’s always too buttery tasting or too sweet) but this is recipe is great! Thank you so much! Can’t wait to try the chocolate one ! =)
Kara Jane
Oh yay! I’m so glad you liked it! 🙂
Janet
I made the chocolate buttercream version. It was delicious. I made it sugar free. I used sugar free Pillsbury chocolate fudge canned frosting.
I used swerve confectioners sugar substitute. I used smart balance light in the tub instead of butter. I frosted Pillsbury sugar free yellow cake I made from a mix with the frosting. I can’t begin to tell you how delicious it was! Even my husband who can eat sugar loved it.
Kara Jane
Janet, this is awesome! I’m so glad the sugar-free experiment worked and this will be so helpful to others who need a sugar-free option. Thank you for sharing this!
Bekah
Would this need to be refrigerated because of the butter? My son has a birthday this weekend and I’m trying to find a recipe that can be left out because honestly, I just won’t have space in the fridge.
Kara Jane
Well this one should probably be refrigerated, but not because of the butter. It’s because of the canned frosting. Most of those containers state that once opened, it should be refrigerated. Another option is to just make American buttercream. Most general American buttercream recipes (that don’t include canned frosting) can stay out of the fridge for a couple days unless it’s really warm in your house. I have a recipe for vanilla buttercream that I leave out for several days and it’s fine. I’ll link it for you here: https://iscreamforbuttercream.com/vanillabeanbuttercreamrecipe/
Terry
I made this frosting using milk chocolate Duncan Hines canned frosting. It came out fabulous and at least doubled. Not too sweet at all. Light and fluffy. Will make again. Thank you for sharing this recipe.
Kara Jane
Yay!!! So glad you liked it and thanks for the wonderful review. 🙂
Krishauna Brubaker
Would this recipe work to pipe flowers?
Kara Jane
This recipe might be a little too soft to pipe flowers…just depends on the type you want to pipe. It would be fine to pipe rosettes, but probably not the best for piping roses.
Krishauna Brubaker
I don’t have much experience piping flowers, but I wanted to try. Do you think it would work for daisies? I was hoping to pipe daisies and freeze them to put on cupcakes.
Kara Jane
I feel like this buttercream would be too soft. Piping with store bought icing can be very frustrating as it just isn’t firm enough. You could try it with this one and see how it goes since it’s got added ingredients, but if you have trouble, it’ll be best to try a different recipe. I have two other buttercream recipes that really are just as easy to make, but they are usually thicker consistency and I’ve used them to pipe flowers. I’ll put the links here for you… This one is an all butter buttercream and once the flowers are frozen, they will become very firm: https://iscreamforbuttercream.com/vanillabeanbuttercreamrecipe/
This one is a heat stable, piping buttercream and is made with vegetable shortening and will freeze, but won’t get as firm when frozen: https://iscreamforbuttercream.com/bright-white-heat-stable-pipeable-buttercream/
You’ll need to practice with different consistencies, so you can see what works better for you. I hope this helps!
Krishauna Brubaker
Thank you!
Renee
Can you make this a day ahead, and if so how to store?
Kara Jane
Yes it’s fine to make this ahead of time. Since the icing cans usually say to store leftovers in the fridge after opening, I would probably store this well covered in the fridge. Set it out for about 30 minutes to an hour before trying to ice your cake with it so it will have a chance to get near room temp and not be so firm. You might want to give it a whip with the mixer or at least a stir as well.
Linda M Zillich
Is there a way to make this with a lot less sugar such as only 1/2 cup butter and a correspondingly less amount of sugar?
Kara Jane
Yes, this one can be adjusted however you like. If you don’t need to make as much, you can always just add half of the other ingredients. Just know that if you lower the amount of confectioner’s sugar, it just won’t be quite as thick of a consistency.
Lynn
I made this tonight. Talk about AWESOME!!!!It was the perfect consistency for a crumb coat and for the main coat. Then added a bit more confectioner’s sugar to thicken it a bit to do piping. It was wonderful!! This will be my go-to recipe from now. Thanks for the recipe.
Kara Jane
Yes!!! Thanks Lynn for the great review. Glad you like this one as much as I do! 🙂
Java Kitty
Fabulous recipe! It worked beautifully and made plenty of icing to decorate an 8 inch double layer cake. I did add a teaspoon of espresso powder to add more depth to the flavor. I even used the regular icing as a ganache layer between my two layers as their tastes and textures were so different it really made for a beautiful double chocolate cake with lots of chocolate flavor! I did pile the icing on so I used two chopsticks cut down as cake supports to prevent the top layer from sliding as the regular icing was not thick enough to make the layers stay in place. It was a chocolate dream and really fun to make! Thanks for making me feel like a baking master! 😂
Kara
Oh I love this comment! So glad you liked this one…it’s our ‘grown’ kids’ favorite buttercream here. They rave about it so I’m really glad to hear you loved it too. I like the idea of adding espresso powder. That sounds amazing and the chopsticks trick is a good one. 🙂
Kareene
I only used 2 cups of sugar and I added 3 tbs of cream cheese. It was delicious! My sister who doesn’t like frosting ate it and said it was good.
Kara
Oh, awesome! Glad you liked it. That’s the thing about this recipe…it can be adjusted and it still comes out great! Also, good idea about adding the cream cheese…that sounds really good.