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2nd…Frosting Tips from Taste of Home




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2nd….Frosting Tips from Taste of Home:

Tip: Tint It!:
Tint white frosting with liquid, gel or paste food coloring. Liquid will give a pastel color; gel and paste give a deeper color. Add a little at a time, stir in and check the color. You can always add more, but it's hard to lighten the color. The color generally darkens as the frosting dries. —Taste of Home Test Kitchen


Tip: Spreading & Decorating:
Frosting needs to be just the right consistency for spreading and decorating. If it's too thin, add a little confectioners' sugar. If it's too thick, add a little milk. —Taste of Home Test Kitchen


Tip: Easy Cream Cheese Frosting:
I blend an 8-ounce package of cream cheese into a 16-ounce can of prepared frosting. It enhances the flavor, reduces the sweetness and increases the amount of frosting. Try it with any flavor. —Edith B., Peoria, Illinois


Tip: Smooth It Out:
The best way to ensure smooth frosting is to sift the confectioners' sugar before adding it to the softened butter. Beating with an electric mixer will also help to produce a velvety frosting. —Taste of Home Test Kitchen


Tip: Semi-Homemade Frosting:
Don't have the time to make homemade frosting? Mix a can of store-bought frosting (any flavor) with an 8-ounce container of whipped topping. The result is so soft, creamy and easy to spread that everyone will think you made traditional cooked 7-minute frosting. —Sheila S., Eleanor, West Virginia


Tip: Quick Cupcakes:
To quickly frost cupcakes, place frosting in a bowl. The frosting should be a soft, spreadable consistency. If it is too stiff, add milk a teaspoon at a time until it reaches desired consistency. Dip top of cupcake into the frosting, twist slightly and lift up. —Taste of Home Test Kitchen


Frosting:
It's super important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. —Jeanne Ambrose, Milwaukee, Wisconsin