Stretch Canned Frosting With This Simple Tip
Have you ever been in the middle of baking up a batch of cupcakes and then realized you might not have enough frosting to cover them all? I hate this feeling and the idea that I would have to load all my kiddos into the car for a quick run to the store. I’d much rather just be able to finish what I started.
I picked up this little tip I thought I would share it with you. Now there is no need to stress about a quick trip to the store as long as you have 1 can of ready made frosting. Plus I love any tip that helps stretch a dollar. You can easily double the frosting you have on hand by following these simple steps.
Ingredients:
1 can of frosting
Tools needed:
bowl
hand mixer
plastic wrap
Directions:
Empty frosting can into a bowl.
Beat with the hand mixer on medium low speed for about a minute or until you can see that the frosting has almost doubled in volume.
Use immediately or cover and refrigerate until ready to use.
It’s really just that simple. I find this tip not only stretches your dollar but it also cuts the sugar your consuming in half and no one even knows what their missing. 🙂
Keep Brown Sugar Soft
It is so frustrating when you go to make cookies only to find that the brown sugar is now as solid as a rock. Sitting on the shelf it has dried out and taken on a consistency that is similar to that of concrete. You know there is no way you are going to get it into a measuring cup with out a chisel and at this point it just seems to make more sense to toss the bag rather than trying to soften it.
So how do we keep our brown sugar soft? You may have seen those terra-cotta brown sugar softeners that you soak in water. Those seem to work and are sold at all the kitchen supply stores. But if you are a penny pincher like me and are looking for simple and affordable ways to make your brown sugar last you may be looking for other options. Maybe you have tried a piece of bread placed into the bag or and apple core to keep the sugar soft. Both of these seem to work well and are cost effective, but I have to share with you the newest tip I have learned.
To keep brown sugar soft try tossing a couple of marshmallows into the top of the brown sugar bag. Close the bag with a clip or twist tie. That’s all there is to it. The marshmallows absorb the air and keep the brown sugar soft. I like the idea of using the pretty white soft cylinder shaped sugar to keep another sugar soft and ready for use. No more bread crumbs in the sugar or ugly apple cores decaying in the bag.
It looks pretty, is inexpensive and will keep your sugar ready the next time a cookie craving hits.