Let's put the chocolate icing together!

Pillsbury frosting comes in a sealed, plastic canister, letting you decorate exquisite pieces without the mess of mixing frosting from scratch. The tin foil freshness seal protects Pillsbury's spreadable consistency while in the store and in your pantry. Using Pillsbury canned frosting is easy, but a few tips can make your frosting experience not only fast and simple but also aesthetically attractive.

Use at Room Temperature

Pillsbury canned frosting spreads best at room temperature.The stabilizing hydrogenated vegetable oils in Pillsbury frosting melt enough at room temperature to loosen the sugar and flavor particles. Store leftover canned frosting in the refrigerator even though cooler temperatures will temporarily harden the consistency. After removing frosting from the refrigerator, allow the can to sit on your counter for an hour or so at room temperature rather than heating it.

Layering Reduces Crumbs

Even the softest frosting breaks off small cake crumbs. Mixing the frosting with visible cake bits leaves your dish appearing unfinished and unprofessional. For smooth, even frosting, wait until the cake is completely cool and apply the first layer of frosting. Don't worry if crumbs come off in this first layer. Place the cake or cupcakes in the refrigerator until the frosting is firm and stiff. Remove the cake and apply a second layer of frosting over the hardened first layer. The result is a crumb-free baked good with a smooth, professional finish.

Stir Frosting

Spreading the frosting directly from the can is tempting, but not advisable. Although Pillsbury packages its frosting for maximum freshness, the hydrogenated vegetable oils and water benefit from a few seconds of brisk stirring. Stirring the stabilizers and preservatives integrates air and maximizes the fluffiness of the frosting. This step is critical after removing canned frosting from the refrigerator, where the cooler temperatures cause the hydrogenated oils to settle.

Cover Frosted Items Correctly

Throwing a sheet of aluminum foil over a recently frosted cake will keep it fresh, but will ruin your careful frosting job. Even after the frosting has set and cooled in the refrigerator, protect the frosting by sealing it with a plastic cake dome. In a pinch, insert several dozen toothpicks around the cake perimeter and gently drape plastic wrap over the erect toothpicks to prevent the plastic from touching the frosting.