Q&A for How to Thicken Frosting

Also marketed as icing sugar, confectioners sugar, or powdered sugar, this is normal white sugar that's been ground into a powder.

If the frosting was cooked, then you should refrigerate. Do NOT refrigerate for room temperature ingredients as it will go rock solid. Trust me, I've made this mistake.

It could possibly mean that you have not whipped it enough, or you added too much liquid. Try adding butter, frosting sugar, or whipped cream.

Yes, but just add a little at a time. Keep in mind that this will make your frosting sweeter.

You can try adding a bit of milk to soften it, then whip it again in order to incorporate the milk.

There was too much liquid in your glaze. Next time, add the essence, then add the milk a tablespoon at a time. More liquid will make your glaze runny; less liquid will make it viscous.

Try using frosting sugar to thicken the frosting. Add as much as you want until the texture is right.

Yes, it is. Cornstarch is the American version of corn flour. They have mostly the same consistency and are used for the same things.

Beat an egg white until frothy and add it to the frosting. I always do this when making cookies, and it helps the frosting to dry.

Egg whites whip better if you allow the egg whites to come to room temperature first. Also, if you're adding sugar, add it only a teaspoon at a time.

Freeze it for about five minutes, or add icing sugar.

Try adding more butter and some more cocoa powder, a tablespoon at a time, so as not to make the frosting change too drastically, and that should work. If your recipe calls for room temperature butter, try mixing it cold instead, as that works better.

The extra liquid ingredient could be watering down your mixture too much. Try adding less rose water to see if it helps thicken up your frosting.