Using canned frosting is an easy and affordable way to decorate cookies. Because it has been sealed in a can, however, the icing can sometimes be too stiff to work with and may result in crumbled cookies. By quickly kneading the icing in a pastry bag, canned icing can become pliable and easy to work when decorating cookies.
- Skill level:
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Things you need
- Canned frosting
- Zip-lock storage bags
- Tall glass
Place zip-lock bag with one corner down in a tall glass. Roll the opening of the bag around the brim of the glass.
Place 3 to 4 tbsp of canned icing in a zip-lock bag as close to the corner of the bag as possible.
Remove the bag from the glass and let all the air out before sealing the glass.
Massage and knead the icing with your hands so it becomes soft and workable.
Snip off a diagonal section from the lower corner of the bag with scissors.
Squeeze the frosting out of the bag and onto the cookies in a slow and steady motion.
Squeeze out a dot of icing onto the centre of the cookie.
Squeeze out an oval-shaped ring of icing, starting at the top of the icing dot. Continue making oval-shaped rings around the icing dot until your flower is complete.
Fill in the icing ovals with a different colour of canned icing.
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