Mynyel Posted September 3, 2011 Share Posted September 3, 2011 Seriously... I have been looking at cake photos and that all seem to have paper thin (almost crumb layer thinness) frosting layers. I buy frosting in a can about once a year, maybe. I love making my own frosting. On the back of the cans it says there is enough for a 2 layer 9" cake. :blink: I think I would use like 3 of them on a two layer cake. If I am stingy with the frosting. Which I am not. Hence this thread. So how thick do you make your frosting on a cake? I like good thick layers of frosting! :D Quote Link to comment Share on other sites More sharing options...
Daisy Posted September 3, 2011 Share Posted September 3, 2011 I'm not a big frosting fan even though I make my own. If it was up to me I'd just do a dusting of powdered sugar. I voted 1/4 inch thick but it is probably less than that. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted September 3, 2011 Share Posted September 3, 2011 I prefer a good icing, rather than a frosting. For me, the cake is the star. Similarly, if bread is of good quality, it requires nothing added beyond, perhaps, a drizzle of honey or agave. Heavy frosting or slathered jam disguise the main event ! :) Quote Link to comment Share on other sites More sharing options...
boscopup Posted September 3, 2011 Share Posted September 3, 2011 The thicker the better!!! One of those cans barely frosts one two-layer cake for me. Quote Link to comment Share on other sites More sharing options...
Pretty in Pink Posted September 3, 2011 Share Posted September 3, 2011 I have no idea how thick it is. When I buy a tub of frosting (once per year, because dh always requests German chocolate cake on his birthday and I'm not making that frosting from scratch) I use one tub on a 2-layer cake; however, it's only enough to frost between the layers and the top layer. There isn't any left over to frost the sides. On a side note, I think there is less frosting in the can than there used to be. I opened one today (it's dh's bday) and I swear the frosting stopped a full inch from the top of the container. It didn't seem like there was as much frosting as usual. Quote Link to comment Share on other sites More sharing options...
Momling Posted September 3, 2011 Share Posted September 3, 2011 It depends on the type of frosting. If I've made a stabilized whipped cream frosting, I'll frost it pretty deep since it's light. If I'm frosting with a nice buttercream or ganache or something, it'll be about 1/4" deep. If I'm frosting a cake with canned frosting or frosting made from Crisco, I'll frost it paper thin because I hate the flavor. Quote Link to comment Share on other sites More sharing options...
Mynyel Posted September 3, 2011 Author Share Posted September 3, 2011 It depends on the type of frosting. If I've made a stabilized whipped cream frosting, I'll frost it pretty deep since it's light. If I'm frosting with a nice buttercream or ganache or something, it'll be about 1/4" deep. If I'm frosting a cake with canned frosting or frosting made from Crisco, I'll frost it paper thin because I hate the flavor. I have been looking for a good whipped cream frosting. Care to share yours? :) Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted September 3, 2011 Share Posted September 3, 2011 Other. I don't do frosting. Or icing. I either make Kuchen (German cakes that feature lots of fruit filling but never frosting) or dust with powdered sugar, or cover with whipped cream. :D Quote Link to comment Share on other sites More sharing options...
happi duck Posted September 3, 2011 Share Posted September 3, 2011 Cake is just a reason to eat frosting! Since I don't eat the cake part, I think frosting should just be served by itself with a spoon. Quote Link to comment Share on other sites More sharing options...
mycalling Posted September 3, 2011 Share Posted September 3, 2011 I use equal frosting tubs to cake mix boxes. I use two and two to either make a 3-layer cake or one-layer half sheet cake. Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted September 3, 2011 Share Posted September 3, 2011 It depends on whether there is a cake or just the can of frosting and a spoon :D Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted September 3, 2011 Share Posted September 3, 2011 (edited) I use the smallest amount that covers the cake, so 1 can is plenty for a boxed cake mix. Frosting is just too sweet. Even with homemade I frost lightly. There's MORE than enough sugar in the cake. I think it's a sin to frost brownies. For what it's worth, this is our favorite filling (for a boxed white cake). It's a cannoli filling which we LOVE because you don't have to make it too sweet. However, the frosting recipe makes WAY to much frosting. I know they are giving you enough to decorate (I've made this a dozen times, and have never decorated it like in the photo.) but that is a LOT of frosting. We also like to buy cakes at the Asian bakery because they're a lot less sweet. Edited September 3, 2011 by KungFuPanda Quote Link to comment Share on other sites More sharing options...
Baseball mom Posted September 3, 2011 Share Posted September 3, 2011 Cake is just a reason to eat frosting! Since I don't eat the cake part, I think frosting should just be served by itself with a spoon. :iagree: Quote Link to comment Share on other sites More sharing options...
LaxMom Posted September 3, 2011 Share Posted September 3, 2011 About a quarter inch of buttercream beyond the crumb coat. Anything fluffy and light is deeper. Whipped genache is about the same as buttercream, poured is thinner... Really, the only time I'd use less than a quarter inch of buttercream would be if I was covering it with fondant. Quote Link to comment Share on other sites More sharing options...
HappyCrazyMama Posted September 4, 2011 Share Posted September 4, 2011 It depends on whether there is a cake or just the can of frosting and a spoon :D :iagree: and I like that super sweet buttercream. I'll take a corner piece please, the frosting is the whole point of eating a piece of cake.:D So yeah, a half inch at least.;) Quote Link to comment Share on other sites More sharing options...
nukeswife Posted September 4, 2011 Share Posted September 4, 2011 I use the smallest amount that covers the cake, so 1 can is plenty for a boxed cake mix. Frosting is just too sweet. Even with homemade I frost lightly. There's MORE than enough sugar in the cake. think it's a sin to frost brownies.. :iagree: I can't stand eating frosting even if homemade, so I use the thinnest of layers, or I frost 1/4 inch and then scrape the cake out of my piece and let my kids have my frosting. Quote Link to comment Share on other sites More sharing options...
kewb Posted September 4, 2011 Share Posted September 4, 2011 Is there supposed to be cake under the frosting? Quote Link to comment Share on other sites More sharing options...
Margo out of lurking Posted September 4, 2011 Share Posted September 4, 2011 As far as I'm concerned, the cake is only necessary to get the frosting to my mouth. And the more frosting, the better. My sister and I used to make frosting and eat it all by itself.:D Quote Link to comment Share on other sites More sharing options...
laughing lioness Posted September 4, 2011 Share Posted September 4, 2011 If you have to do cake and frosting, make the frosting as thick as possible. Cake is just the vehicle ;) Quote Link to comment Share on other sites More sharing options...
laughing lioness Posted September 4, 2011 Share Posted September 4, 2011 As far as I'm concerned, the cake is only necessary to get the frosting to my mouth. And the more frosting, the better. My sister and I used to make frosting and eat it all by itself.:D :iagree:Yes, what you said!! Quote Link to comment Share on other sites More sharing options...
2cents Posted September 4, 2011 Share Posted September 4, 2011 The thicker the better!!! One of those cans barely frosts one two-layer cake for me. Same here. I like a nice thick layer so I can get it nice and smooth.:D Quote Link to comment Share on other sites More sharing options...
Stacia Posted September 4, 2011 Share Posted September 4, 2011 Cake is just a reason to eat frosting! Since I don't eat the cake part, I think frosting should just be served by itself with a spoon. :ack2: (Can you tell I'm not a big fan of icing? :lol:) You would like a local cookie/cupcake place near us. We went in one day & they now serve 'icing shooters'. It's basically just icing in what looks to be those plastic communion cups. LOL. They're 50 cents & apparently they appeal to the teens (& preteens) who hang around there & the yogurt shop next door. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted September 4, 2011 Share Posted September 4, 2011 I use 1 can for a regular 2 layer cake. One can is plenty. I use the same amount when I make my own. Quote Link to comment Share on other sites More sharing options...
HistoryMom Posted September 4, 2011 Share Posted September 4, 2011 DD just finished a cake decorating class this week at the crafts store. She agrees with me: decorating is fun, but we really don't like crisco or canned icing. Homemade buttercream is nice, in small amounts. We'd both prefer just buttercream piped flowers on a plain cake. :) Now that I think about it, I used to love my mom's cream cheese frosting. Maybe we should try that... Quote Link to comment Share on other sites More sharing options...
Sparkle Posted September 4, 2011 Share Posted September 4, 2011 My family all prefers thick frosting. I like to make it homemade as well, and usually a double batch because some people around here enjoy eating it by itself :D Quote Link to comment Share on other sites More sharing options...
5LittleMonkeys Posted September 4, 2011 Share Posted September 4, 2011 Regular icing....paper thin. Homemade cream cheese icing...out of the bowl without the cake.:tongue_smilie: Quote Link to comment Share on other sites More sharing options...
silliness7 Posted September 4, 2011 Share Posted September 4, 2011 Seriously... I have been looking at cake photos and that all seem to have paper thin (almost crumb layer thinness) frosting layers. I buy frosting in a can about once a year, maybe. I love making my own frosting. On the back of the cans it says there is enough for a 2 layer 9" cake. :blink: I think I would use like 3 of them on a two layer cake. If I am stingy with the frosting. Which I am not. Hence this thread. So how thick do you make your frosting on a cake? I like good thick layers of frosting! :D For a 2 layer cake, I have to spread kind of thin in the middle and top to get good coverage on the sides. I use one can per cake. Now if it's a 9x12 I still use one can and it goes on THICK. :D Quote Link to comment Share on other sites More sharing options...
chepyl Posted September 4, 2011 Share Posted September 4, 2011 It depends on the type of frosting. If I've made a stabilized whipped cream frosting, I'll frost it pretty deep since it's light. If I'm frosting with a nice buttercream or ganache or something, it'll be about 1/4" deep. If I'm frosting a cake with canned frosting or frosting made from Crisco, I'll frost it paper thin because I hate the flavor. :iagree: I have been looking for a good whipped cream frosting. Care to share yours? :) I use a vanilla pudding packet (instant) and either coolwhip if I am in a hurry or whipped cream if I have time. It is simple and YUMMY! I put a good two inches on top of my cakes! Quote Link to comment Share on other sites More sharing options...
RoughCollie Posted September 4, 2011 Share Posted September 4, 2011 I use 2 cans of frosting on a layer cake, and double the recipe for frosting for one layer cake. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.