{"id":7315,"date":"2022-09-26T10:50:47","date_gmt":"2022-09-26T14:50:47","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=7315"},"modified":"2022-09-26T10:51:20","modified_gmt":"2022-09-26T14:51:20","slug":"best-ways-to-make-all-frosting-light-and-fluffy","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/best-ways-to-make-all-frosting-light-and-fluffy\/","title":{"rendered":"Best Ways to Make All Frosting Light &#038; Fluffy"},"content":{"rendered":"\n<p class=\"has-text-color\" style=\"color:#7b7b7b\"><em>This post contains affiliate links.<\/em><\/p>\n\n\n\n<p>Do you like frosting but hate how dense and thick it sometimes is? Do you want a foolproof way to make sure your frosting is always light and fluffy? In this article, I will be taking you through the best ways to make all frosting light and fluffy.<\/p>\n\n\n\n<p><strong>To make your frosting light and fluffy, you can:<\/strong><\/p>\n\n\n\n<ul><li><strong>Use sifted sugar<\/strong><\/li><li><strong>Add more liquid<\/strong><\/li><li><strong>Whip the ingredients for a longer time<\/strong><\/li><li><strong>Check the temperature and ensure it&#8217;s according to the recipe<\/strong><\/li><li><strong>Use the right ratios of ingredients<\/strong><\/li><li><strong>Scrape the mixing bowl<\/strong><\/li><\/ul>\n\n\n\n<p>So, whether you are making chocolate, vanilla, or cream cheese frosting, these tips will help you achieve the perfect consistency every time!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Different Types of Frosting &amp; Why They\u2019re Not Fluffy?<\/h2>\n\n\n<figure class=\"aligncenter wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/06\/Best-Ways-To-Make-Frosting-Light-Fluffy.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Best Ways To Make Frosting Light &amp; Fluffy\" style=\"object-fit:cover;\" srcset=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/06\/Best-Ways-To-Make-Frosting-Light-Fluffy.jpg 800w, https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/06\/Best-Ways-To-Make-Frosting-Light-Fluffy-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n<p class=\"has-medium-font-size\">While I like to do my mixing by hand, <strong>I much rather prefer using a Stand Mixer instead.<\/strong> I recently wrote an article that talks about the <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.bakingnook.com\/best-stand-mixers\/\" data-type=\"post\" data-id=\"4390\" target=\"_blank\">3 Best Stand Mixers<\/a><\/strong> that bakers can buy in each stage of their baking journey. After reviewing a few stand mixers, the <strong>Best Overall Mixer<\/strong> was the <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/3I6My6Z\" target=\"_blank\">KitchenAid Artisan Tilt-Head Stand Mixer.<\/a><\/strong> You can check out this stand mixer on Amazon!<\/p>\n\n\n\n<p>There are different types of frosting. Here are some of them and why they might not be as fluffy as you\u2019d like:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Buttercream Frosting:<\/h3>\n\n\n\n<p>This is the most popular type of frosting. It\u2019s made with butter, sugar, and milk or cream. The main reason why it\u2019s not always light and fluffy is that the butter can make it too dense. The sugar may also not be fully dissolved, which can also make the frosting grainy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cream Cheese Frosting:<\/h3>\n\n\n\n<p>This type of frosting is made with cream cheese, sugar, and butter. It\u2019s usually very dense and thick because of the high-fat content in the cream cheese. Other ingredients added to it such as vanilla extract may also make it denser.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Whipped Cream Frosting:<\/h3>\n\n\n\n<p>This type of frosting is made with whipping cream, sugar, and vanilla extract. It\u2019s usually light and fluffy because of the high-fat content in the whipping cream. However, if it\u2019s not whipped enough, it can be runny and soupy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ganache:<\/h3>\n\n\n\n<p>This is a type of chocolate frosting made with chocolate and cream. It can be either light and fluffy or dense and thick, depending on the ratio of chocolate to cream. If there\u2019s more chocolate, it will be denser. Undermixing is among the major reasons why ganache can be dense and thick.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Fudge Frosting:<\/h3>\n\n\n\n<p>Fudge frosting is made with chocolate, butter, and sugar. It can also be dense and thick if the chocolate is not fully melted or if it\u2019s not mixed enough.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Fondant:<\/h3>\n\n\n\n<p>This is basically a sugar paste that\u2019s used to cover cakes. It can turn out not light and fluffy if you use non-sifted powdered sugar or if you add too much liquid to it.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Seven Minute Frosting:<\/h3>\n\n\n\n<p>This is a type of meringue frosting made with egg whites, sugar, and cream of tartar. It can be runny if the sugar isn\u2019t fully dissolved or if it\u2019s not whipped enough.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ermine Buttercream:<\/h3>\n\n\n\n<p>Also known as boiled milk frosting, this type of frosting is made with milk, flour, sugar, and butter. If it\u2019s not cooked long enough, the flour will make it dense.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">German Buttercream:<\/h3>\n\n\n\n<p>This buttercream is made with egg, sugar, milk, custard, and butter. It can also be dense if the egg yolks are not cooked long enough or if it\u2019s not whipped enough. The custard may also make it denser if it is too thick.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Swiss Meringue Buttercream:<\/h3>\n\n\n\n<p>This frosting is made with egg whites, sugar, and butter. If it\u2019s not whipped enough, it can be runny. The sugar may also not be fully dissolved, which can make the frosting grainy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Italian Meringue Buttercream:<\/h3>\n\n\n\n<p>This frosting is made with hot sugar syrup, egg whites, and butter. If the sugar syrup isn\u2019t hot enough, it can make the frosting dense. The same goes for if it\u2019s not whipped enough or if the sugar isn\u2019t fully dissolved.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">French Buttercream:<\/h3>\n\n\n\n<p>This buttercream is made with egg yolks, sugar, and butter. It can be dense if the egg yolks are not cooked long enough or if it\u2019s not whipped enough.<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>*Side Note:<\/strong> I recently wrote an article about <strong><a href=\"https:\/\/www.bakingnook.com\/store-and-freeze-leftover-buttercream-frosting\/\" data-type=\"post\" data-id=\"5159\" target=\"_blank\" rel=\"noreferrer noopener\">How To Properly Store Leftover Buttercream Frosting.<\/a><\/strong> This article talks about the right ways to <strong>store and freeze buttercream frosting to make it last.<\/strong> You can check out this article here!<\/p>\n\n\n\n<p>So there you have it! These are some of the most popular types of frosting and why they might not be as light and fluffy as you\u2019d like. But don\u2019t worry, there are ways to fix that. Keep reading to find out how you can make all frosting light and fluffy.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What Are The Best Ways To Make Frosting Fluffy &amp; Light?&nbsp;<\/h2>\n\n\n\n<p><strong>As a whole, to make all types of frosting light and fluffy, whip the frosting for a longer time at a lower speed on your mixer, and make sure all the ingredients are at the required temperature before beginning.&nbsp;Usually, room temperature ingredients contribute to a fluffier frosting.<\/strong><\/p>\n\n\n\n<p>This is just one of many ways to make your frosting fluffier! Here are some more tips and tricks to help lighten your frosting:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Use Sifted Sugar<\/h3>\n\n\n\n<p>Powdered sugar is among the major ingredients in frosting. If it\u2019s not sifted, the sugar will clump up which can make the frosting grainy and dense.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Add More Liquid<\/h3>\n\n\n\n<p>If your frosting is too thick, add more liquid a little at a time until you reach the desired consistency. Be careful not to overdo it though or your frosting will be runny.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Whip It Longer And On A Lower Speed<\/h3>\n\n\n\n<p>Whipping the frosting for a longer time will make it lighter and airier. Be sure to use a lower speed on your mixer so you don\u2019t whip too much air into it, which can make it soupy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Use The Right Ratio Of Ingredients<\/h3>\n\n\n\n<p>The ratio of ingredients is crucial in making light and fluffy frosting. Make sure you follow the recipe to the letter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Scrape The Bowl<\/h3>\n\n\n\n<p>Scraping the bowl ensures that all the ingredients are properly mixed. This means that when you&#8217;re either whipping or mixing your frosting, stop every so often to scrape the sides of the bowl. This will fully incorporate all of the frostings for a uniform texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Check The Temperature<\/h3>\n\n\n\n<p>All the ingredients should be at the temperature the recipe requires. Room temperature ingredients mix better and produce fluffier frosting.<\/p>\n\n\n\n<p>With these tips, you\u2019re sure to make light and fluffy frosting every time. So go ahead and whip up a batch of your favorite frosting and enjoy!<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>*By the way,<\/strong> I recently wrote an article about <strong><a href=\"https:\/\/www.bakingnook.com\/why-is-my-buttercream-frosting-separating\/\" data-type=\"post\" data-id=\"6277\" target=\"_blank\" rel=\"noreferrer noopener\">Fixing Separated Buttercream Frosting.<\/a><\/strong> This article talks about <strong>why your buttercream frosting gets separated<\/strong> as well as <strong>why the color added<\/strong> into the frosting sometimes gets separated. You can check out this article here!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What Can I Add To Canned Frosting To Make It Fluffier?&nbsp;<\/h2>\n\n\n\n<p><strong>To make canned frosting fluffier, adding add vanilla extract, almond extract, or any other flavoring to it can help whip up your frosting for a fluffier texture. You can also add cream cheese, butter, or margarine to make it richer and fluffier.&nbsp;<\/strong><\/p>\n\n\n\n<p>Just be careful not to add too much liquid or your frosting will become runny. Add your fats or liquid one teaspoon at a time. With every addition, whip the frosting for at least a minute to fully incorporate your additions.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/01\/Use-The-Blending-Method-for-Making-Buttercream-Frosting.jpg\" alt=\"Buttercream Frosting\" class=\"wp-image-4779\" srcset=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/01\/Use-The-Blending-Method-for-Making-Buttercream-Frosting.jpg 800w, https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/01\/Use-The-Blending-Method-for-Making-Buttercream-Frosting-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption><strong>Add Vanilla Extract To Canned Buttercream Frosting!<\/strong><\/figcaption><\/figure><\/div>\n\n\n<p class=\"has-medium-font-size\"><strong>*Side Note:<\/strong> I recently wrote an article that talks about <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.bakingnook.com\/fixing-grainy-buttercream-frosting\/\" data-type=\"post\" data-id=\"2970\" target=\"_blank\">Why Your Buttercream Frosting is So Grainy.<\/a><\/strong> This article talks about how to <strong>fix grainy frosting by making it smooth again.<\/strong> You can check out this article here!<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Keep adding one teaspoon at a time until you have reached your desired consistency.<\/em><\/p>\n\n\n\n<p>You also can whip the frosting longer and at a lower speed to incorporate more air and make it lighter. Just scrape out the canned frosting into a bowl and whip it for a few minutes to incorporate air.<\/p>\n\n\n\n<p>This should help the canned frosting become lighter and fairer. However, I would recommend adding either a teaspoon of vanilla or even milk just to help loosen up the frosting a bit since they come quite dense.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Do You Make Frosting Fluffy Without An Electric Mixer?<\/h2>\n\n\n\n<p><strong>To make frosting fluffier without an electric stand mixer, you can add vanilla extract or milk one teaspoon at a time to the frosting. Use a hand mixer or a whisk to whip the frosting for a longer time, at a lower speed. If you are using a whisk, you will have to whisk for a longer period of time.<\/strong><\/p>\n\n\n\n<p>I would, however, recommend using an electric mixer as it would make the process easier and mixes everything up faster and more effectively.<\/p>\n\n\n\n<p>I like using whisks for numerous things but if I&#8217;m making frosting, I definitely leave it to the machines! Using a whisk can take more than 10 minutes just to whip up some homemade frosting.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>If possible, I highly recommend getting a stand mixer that comes with a bunch of attachments that&#8217;ll make your life so much easier.<\/em><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>*By the way,<\/strong> I wouldn&#8217;t be able to fix my runny buttercream frosting if I didn&#8217;t have <strong>the right type of mixer. <\/strong>For this situation, <strong>I used a <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B07FY9V9BK?tag=dnfproduction-20\" target=\"_blank\">5-Speed Electric Hand Mixer<\/a><\/strong> which can get the job done! You can check out the Hand Mixer I use on Amazon!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Do You Make Frosting Less Stiff?<\/h2>\n\n\n\n<p><strong>To make your frosting less stiff, you can add some corn syrup, a few drops of water, or cream to make the frosting less stiff. The stiffness can be a result of not enough liquid in your frosting. Another way to reduce stiffness is to add milk one teaspoon at a time and whip until it is fluffy.<\/strong><\/p>\n\n\n\n<p>Stiffness can be because of too many solids or fats in your frosting. Adding cold milk one teaspoon at a time and whipping it into your frosting can help make the texture less stiff.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/09\/Make-Buttercream-Frosting-Less-Stiff.jpg\" alt=\"Make Buttercream Frosting Less Stiff\" class=\"wp-image-7844\" srcset=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/09\/Make-Buttercream-Frosting-Less-Stiff.jpg 800w, https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/09\/Make-Buttercream-Frosting-Less-Stiff-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption><strong>Add Liquid To Your Buttercream Frosting!<\/strong><\/figcaption><\/figure><\/div>\n\n\n<p>Using cold milk or any other liquid is ideal in this situation because warm liquids will cause your solids, like butter or cream cheese, to start melting.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>This will result in a greasy or runny texture instead of a softer frosting.<\/em><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>*By the way,<\/strong> I recently wrote an article that talks about <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.bakingnook.com\/why-is-my-buttercream-frosting-runny\/\" data-type=\"post\" data-id=\"2704\" target=\"_blank\">Why Your Buttercream Frosting is So Runny.<\/a><\/strong> This article talks about how to <strong>fix runny frosting by making it thicker.<\/strong> You can check out this article here!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Make Fluffy Icing without Butter?<\/h2>\n\n\n\n<p><strong>Generally speaking, you can make frosting without butter by using cream cheese, margarine, shortening, or vegetable oil in its place. Just be aware that the final product will have a different flavor and texture but will still have a delicious frosting that you can use on top of your desserts.<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Substituting other fats in place of butter is ideal because that is what allows you to beat the air into it.<\/em><\/p>\n\n\n\n<p>If you do not have any solid fats, like cream cheese or margarine, you can even use simple, full-fat cream which will whip up into a light and fluffy icing<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>*Side Note:<\/strong> I recently wrote an article that talks about <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.bakingnook.com\/how-to-properly-store-buttercream-frosting-to-keep-it-fresh\/\" data-type=\"post\" data-id=\"6286\" target=\"_blank\">All The Ways To Store Buttercream Frosting To Keep It Fresh Longer.<\/a><\/strong> This article breaks down exactly how to <strong>properly store buttercream frosting<\/strong> correctly in each type of storage method. You can check out this article here!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Final Thoughts<\/h2>\n\n\n\n<p>Frosting is such a staple item in the baking world. It took many years tweaking ratios with all the different types of frosting to find the perfect, fluffy texture.<\/p>\n\n\n\n<p>Following these tips should help you achieve the best consistency for your frostings!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do you like frosting but hate how dense and thick it sometimes is? Do you want a foolproof way to make sure your frosting is always light and fluffy? In<\/p>\n","protected":false},"author":2,"featured_media":7318,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[224,12],"tags":[35,28,516,94,247,248,259,593,592,501,151,226,715,716,329,714,668,258],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/7315"}],"collection":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/comments?post=7315"}],"version-history":[{"count":5,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/7315\/revisions"}],"predecessor-version":[{"id":7845,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/7315\/revisions\/7845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/media\/7318"}],"wp:attachment":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/media?parent=7315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/categories?post=7315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/tags?post=7315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}