The consistency of canned frosting determines how easily you can frost your cake and cookies. Companies process and package canned frosting for optimal freshness and easy spreading. Yet, the ingredients that make canned frosting so creamy and spreadable also cause temperature sensitivity. Exposing your can of frosting to warm temperatures melts stabilisers such as hydrogenated oils and thins thickening agents, such as cornflour, leaving you with a can of liquefied frosting. Hardening your canned frosting isn't difficult, but does require proper technique to solidify the consistency evenly.
Mix your frosting thoroughly using a fork until it appears smooth and creamy. Brisk mixing ensures that the frosting hardens evenly and consistently throughout the can.
Cover the can of frosting with the lid or tin foil. The secure covering preserves the creamy consistency and moisture while the frosting hardens in the refrigerator.
Place the can of frosting inside the refrigerator for approximately 30 minutes or until frosting hardens sufficiently. The lowered temperature cools the stabilising ingredients, locking the frosting in place and creating a hard consistency.
Check on your frosting regularly to ensure the consistency isn't too hard. Let your frosting soften at room temperature and mix with a fork before spreading.
Do not refrigerate your can of frosting directly beneath the cooling fan. The fan expels dry air which can cause frosting to dry and flake.