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Thinning Canned Chocolate Frosting

I would like to thin canned frosting so I can pour it over a bundt cake. Any suggestions and will it harden after setting?

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February 25, 20170 found this helpful
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You will be better off microwaving it at 15 second intervals. Stir between intervals until it is soft. Pour over the cake and it will harden as it cools.

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February 25, 20170 found this helpful
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Either do as Judy suggested or thin with water. Just don't thin with milk as it will have to be refrigerated then.

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February 26, 20170 found this helpful
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Place the frosting in an electric mixer bowl mixing the frosting until smooth, gradually add evaporated milk until you reach the consistency you desire to glaze your cake. If the glaze is still too thick after mixing, microwave on 50% power at 15 second intervals until the right consistency is achieved.

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February 26, 20170 found this helpful

You can also thin it by utilizing the bain-marie method http://www.thek  ke-and-use-70190

this method allows you to slowly cool it down while you whip it to a desired consistency

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March 1, 20170 found this helpful

honestly, why would you want to use canned frosting when you can make a glaze easier, cheaper and that tastes better without all the fake stuff? I use a chocolate ganache as a glaze - in the microwave, using a 2 cup glass measuring cup, heat up 1/2 cup cream and 8 ounces of semisweet chocolate bits. Stir after every minute or two. Once the chocolate has melted and it's smooth, stir in 2 tablespoons of sugar. As this cools it will have a fudgy consistency. If you want it to be thinner, just add a little more cream as you are heating it. Pour over your cake while its still warm and liquid. This ganache recipe can also be used to make chocolate truffles (just make it a little thicker, and form balls after it cools. Roll the balls in cocoa powder)!

If you want a glaze that's not fudgy, melt some semisweet chocolate and milk in a glass measuring cup, and then stir in some powdered sugar.

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