7 hacks for transforming store-bought frosting into the perfect topping for any kind of cake or pastry!
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If you’re like me and always in the kitchen baking up tasty treats then you probably keep a tub of store-bought buttercream frosting in the pantry at all times in case of a baking emergency. But what you may not be aware of is just how many different ways you can use that tub of buttercream to perfectly pair with any pastry your heart desires. In just a few minutes, you can transform any kind of store-bought buttercream to look and taste almost homemade! Not only that but by using a shortcut for buttercream frosting you can save yourself up to 80% of the time in preparation compared to homemade recipes.
When it comes to sprucing up store-bought frosting there is one thing to keep in mind and it’s that different brands of frosting have different buttercream consistencies. But these Store-Bought Buttercream Frosting Hacks are perfect for transforming any brand of frosting to anything from a thin, smooth glaze to cupcake frosting to easy and beautiful buttercream rosettes. These hacks make it easy to make the frosting stiffer for piping flowers or to make it smoother for icing cakes and cupcakes. You can also easily add different flavors or food coloring to match the cake or party theme that you’re going for. So anytime you need an easy yet delicious dessert topping in a matter of minutes, these hacks for store-bought buttercream frosting will be there to save the day!
Equipment for Buttercream Hacks
The exact tools that you will need for a particular frosting project will depend on which hack you are planning to use. Below I list all of the tools required for all of the frosting hacks that I will be going over.
- Hand mixer
- Wilton candy melts pot
- Spatulas
- Piping bags
- Piping bag ties
- Jumbo piping tips
- Cake Spatula
- Cake Scraper
Buttercream Hack Ingredients
The specific ingredients required will differ slightly also, depending on which hack you’re using, but for the most part, you will be working with the same ingredients.
- 1 can Vanilla buttercream frosting
- 1 cup powdered sugar as needed.
- The approximate amount of powdered sugar you need will depend on the brand of buttercream frosting that you’re using because different brands of frosting will have different buttercream consistencies.
- Food Coloring if desired
- Food extracts if desired
Store-bought Buttercream Hacks for Frosting, Glaze, or Icing.
Now, before we get started on going over the many different ways you can transform store-bought buttercream frosting, I just want to cover a quick tip first. When sprucing up frosting, always remember to mix at a low speed with a whisk or paddle attachment for just a couple of minutes. Don’t whip the frosting too much, otherwise, it will get in too much air and will affect the outcome of the final frosting texture.
Glaze (for drizzling on doughnuts, cinnamon rolls, and turnover pies)
- First, transfer the tub of buttercream frosting to the candy melt pot.
- Cook on high heat and continuously stir with a silicone spatula until the buttercream is a thin, pourable consistency.
- Finally, drizzle the beautiful buttercream glaze over a completely cooled cake or pastry.
Cupcakes buttercream frosting
- First, transfer the tub of frosting to a large mixing bowl. Then, use a toothpick to gradually add small amounts of food coloring and mix with a hand mixer until the desired color is reached.
- A lot of store-bought icings can be too thin to use for piping so you may need to thicken it a little to bring it to the right consistency. Add 1 tbsp or 2 of powdered sugar at a time, mixing in between, to thicken the icing.
- Once the right color and consistency have been reached, transfer the frosting to a piping bag fitted with a jumbo tip and close it off with a piping bag tie.
- Finally, pipe the buttercream frosting on top of completely cooled cupcakes.
Colorful buttercream frosting for bundt cakes
- First, transfer the tub of frosting to a large mixing bowl.
- Then, whip the frosting on low speed with the hand mixer for 2- 3 minutes.
- The icing should reach a smooth consistency.
- Next, use a toothpick to add a small amount of food coloring to the frosting.
- Finally, mix the frosting until the desired color is reached and combined evenly in the frosting.
To see the entire process for this recipe example, check out my Funfetti Bundt Cake.
More frostings recipes
Cake buttercream frosting
- First, transfer the tub of frosting to a large mixing bowl. Then, add powdered sugar to thicken icing, about 1/3 cup at a time, until it reaches the desired consistency. Use a hand mixer to beat together.
- Then, spread a thin and even layer of frosting over the entire cake, using a cake scraper to smooth it all out evenly.
- Finish the cake with any desired decorations or toppers.
To see the entire process for this recipe example, check out my 4th of July 3 Layer Cake in 1 Hour.
Cake crumb coat
- First, transfer the tub of frosting to a large mixing bowl.
- Then, to thicken the icing, add powdered sugar ⅓ cup at a time until the desired consistency is reached.
- Before frosting the cake, make sure to keep it in place by squeezing a small amount of frosting onto the middle of the surface before adding the first cake layer.
- The frosting should be thick enough to hold the weight of the cake without sliding.
- After icing and stacking the cake layers, spread the thickened frosting over the entire outside of the stacked cake with a cake spatula.
- Let the crumb coat chill for 1 hour in the fridge before adding the next layer of frosting.
Cake filling
- First, transfer the tub of frosting to a large mixing bowl.
- Then, to thicken the icing, add powdered sugar ⅓ cup at a time until the desired consistency is reached.
- The frosting should be thick enough to hold the weight of the cake without sliding.
- Next, transfer the thickened frosting to a piping bag and tie it off with a piping bag tie.
- Pipe a thin layer of frosting over the top surface of a cake layer and spread it out thinly using a cake spatula.
- Lastly, use the frosting to pipe a border along the top outer edge that will hold the filling in.
To see the entire process for this recipe example, check out my 4th of July 3 Layer Cake in 1 Hour.
Buttercream rosettes (for decorating fancy cakes)
- First, transfer the tub of frosting to a large mixing bowl. Then, use a toothpick to gradually add small amounts of food coloring and mix with a hand mixer until the desired color is reached.
- Then, transfer the colored buttercream to a piping bag fitted with a jumbo tip and tie it off with a piping bag tie.
- Use the prepared bag of frosting to pipe out beautiful buttercream rosettes on the top of the cake.
Alternative Microwave Method for Easy Drizzling
I always prefer to use my candy melt pot for any kind of melting or thinning because my melting pot stays at the perfect temperature without ever burning the food inside or leaving burnt chunks behind. It’s extremely handy to have on hand for a constant baker and is super easy to clean. However, if you’re a beginner baker and haven’t added one of these to your kitchen collection yet then you can use the microwave to easily thin a frosting down slightly to a pourable consistency. According to the Betty Crocker website, here’s what to do:
- First, transfer frosting- can be homemade or store-bought- to a microwaveable bowl.
- Heat the bowl for 5 – 10 second intervals for ⅓ cup of frosting or
- 10 to 20-second intervals for ⅔ cup of frosting.
- Stir the frosting after each 10-second interval until it has reached the desired consistency and temperature.
- Be careful not to cook the frosting too long or it will eventually melt into a thin glaze.
- If the frosting gets too hot it may actually cause your pastry to start dissolving within two hours of glazing.
Frosting Decorating Tips
- All baked goods need to be completely cool before glazing or frosting them. If you try to glaze pastries that are still warm the glaze will not stick, it will only slide off the pastry.
- Use a warm cake smoother, or cake scraper, to smooth frosting when decorating baked sweets. To keep it warm, occasionally dip the smoother in hot water between uses.
- Use a palm shortening, like this CK Products Cake and Icing Shortening, instead of butter to make the frosting a more crisp and bright shade of white.
- You can easily add different flavors or food coloring to match the theme of your sweets.
- Use stiffer frosting for piping flowers or shapes, and use smoother frosting for icing cakes and cupcakes.
More Cupcakes Recipes
Buttercream Frosting Storage
Once used on a pastry, the frosting will stay good for as long as that pastry. But if you need to store leftover frosting or glaze on its own then it needs to stay refrigerated. Here’s what you can do:
- Transfer leftover buttercream frosting or glaze to an airtight container and mark the date on the outside.
- Store in the fridge for up to one week or…
To store in the freezer:
- Transfer the frosting to an airtight bag.
- Store in the freezer for up to one month.
- Remember to whip again before using.
Leftover frosting that remains in the opened, store-bought container can be stored in the fridge for up to a year.
- Anytime you use a store-bought frosting remember to always mark the date of opening on the top of the lid. I like to date mine with a black Sharpie.
Bundt Cakes
Buttercream Serving Ideas
From cupcakes to doughnuts, the sweets and desserts that you can top with transformed store-bought buttercream frosting are endless! Need a few ideas? Here are some of my favorite ways to serve these awesome buttercream hacks.
These buttercream frosting hacks are perfect for creating a delightful topping to go on:
- Cakes
- Cupcakes
- Cookies
- Pies
- Brownies or blondies
- French Toast
- Easy Bundt cake frosting
- Buttercream rosettes
- Doughnut glazing
- Sweet bread or turnover pie drizzling
Here are a few more fun and easy frosting recipes to try:
- Chocolate Glaze for Bundt Cakes
- Homemade Whipped Cream
- Meringue Frosting
- Homemade Strawberry Buttercream Frosting
- Chocolate Ganache
Store-bought buttercream frosting
Equipment
Ingredients
Instructions
Glaze
- First, transfer the tub of buttercream frosting to the candy melt pot.
- Cook on high heat and continuously stir with a silicone spatula until the buttercream is a thin, pourable consistency.
- Finally, drizzle the beautiful buttercream glaze over a completely cooled cake or pastry.
Cupcakes buttercream frosting
- First, transfer the tub of frosting to a large mixing bowl. Then, use a toothpick to gradually add small amounts of food coloring and mix with a hand mixer until the desired color is reached.
- A lot of store-bought icings can be too thin to use for piping so you may need to thicken it a little to bring it to the right consistency. Add 1 tbsp or 2 of powdered sugar at a time, mixing in between, to thicken the icing.
- Once the right color and consistency have been reached, transfer the frosting to a piping bag fitted with a jumbo tip and close it off with a piping bag tie.
- Finally, pipe the buttercream frosting on top of completely cooled cupcakes.
Cake filling
- First, transfer the tub of frosting to a large mixing bowl.
- Then, to thicken the icing, add powdered sugar ⅓ cup at a time until the desired consistency is reached.The frosting should be thick enough to hold the weight of the cake without sliding.
- Next, transfer the thickened frosting to a piping bag and tie it off with a piping bag tie.
- Pipe a thin layer of frosting over the top surface of a cake layer and spread it out thinly using a cake spatula.
- Lastly, use the frosting to pipe a border along the top outer edge that will hold the filling in.
Cake buttercream frosting
- First, transfer the tub of frosting to a large mixing bowl. Then, add powdered sugar to thicken icing, about 1/3 cup at a time, until it reaches the desired consistency. Use a hand mixer to beat together.
- Then, spread a thin and even layer of frosting over the entire cake, using a cake scraper to smooth it all out evenly.
- Finish the cake with any desired decorations or toppers.
Buttercream rosettes
- First, transfer the tub of frosting to a large mixing bowl. Then, use a toothpick to gradually add small amounts of food coloring and mix with a hand mixer until the desired color is reached.
- Then, transfer the colored buttercream to a piping bag fitted with a jumbo tip and tie it off with a piping bag tie.
- Use the prepared bag of frosting to pipe out beautiful buttercream rosettes on the top of the cake.
Cake crumb coat
- First, transfer the tub of frosting to a large mixing bowl.
- Then, to thicken the icing, add powdered sugar ⅓ cup at a time until the desired consistency is reached. Before frosting the cake, make sure to keep it in place by squeezing a small amount of frosting onto the middle of the surface before adding the first cake layer.The frosting should be thick enough to hold the weight of the cake without sliding.
- After icing and stacking the cake layers, spread the thickened frosting over the entire outside of the stacked cake with a cake spatula.
- Let the crumb coat chill for 1 hour in the fridge before adding the next layer of frosting.
Colorful buttercream frosting
- First, transfer the tub of frosting to a large mixing bowl.
- Then, whip the frosting on low speed with the hand mixer for 2- 3 minutes.
- The icing should reach a smooth consistency.
- Next, use a toothpick to add a small amount of food coloring to the frosting.
- Finally, mix the frosting until the desired color is reached and combined evenly in the frosting.
Hello, can you cream cheese to this store bought buttercream frosting along with vanilla extract and powder sugar and lastly a pinch of salt?
Absolutely, you can enhance store-bought buttercream frosting by adding some cream cheese for a richer flavor and smoother texture. To achieve a delicious blend, mix in cream cheese, a touch of vanilla extract, powdered sugar, and a pinch of salt. This combination will not only add depth to the flavor but also provide a luscious, velvety consistency to your frosting.