As much as you might want to, sometimes there just isn't time to make frosting from scratch. If you're decorating a cake for a birthday or making cupcakes for you child's class, you don't have to settle for the muted flavor of canned chocolate frosting. Fortunately, you can turn canned frosting into frosting nobody will believe you got at the store.
Place your can of chocolate frosting on your countertop and allow it to warm to room temperature, as warm frosting is easier to work with. You can skip this step if your frosting is already at room temperature.
Open the can of frosting and, using a spatula, transfer it to a large mixing bowl. A flat cake spatula works best for this, but you can use any spatula with a long, thin blade. If you don't have one, a butter knife will work.
In a small bowl, combine the coffee granules with the hot water and stir to combine. Allow the coffee mixture to cool, and then add it and the chocolate syrup to the frosting. "The Best Light Recipe" cookbook reports that coffee enhances the flavors of chocolate, while chocolate syrup increases chocolate flavor without adding fat.
Using a hand mixer, whip the frosting. Whipping aerates the frosting, and the added air makes improves its texture while also making it easier to spread. Chef Alton Brown reports you can tell frosting is whipped properly when it slightly lightens in texture.
- "The Best Light Recipe"; The Editors of Cook's Illustrated Magazine; 2006
- YouTube: Good Eats: The Icing Man Cometh