The Key To Making Canned Frosting Better Without Adding Ingredients - Chowhound

Look at a homemade frosting recipe, and you'll likely find a step that calls for whipping it. Vigorously beating the ingredients allows the fat in the frosting to capture air bubbles, creating a light texture. This combo of fat and air also gives frosting its structure — ever notice how the canned stuff is runny and tends to gloop everywhere? Whipping helps it hold its shape, and makes it much easier to spread a…