Dry and wet ingredients to help improve the consistency of your icing
Frosting is the ultimate topper for cakes, cookies, and cupcakes, but what happens when your frosting is so runny it slides right off the top of your baked goods? Ingredients like powdered sugar, cornstarch, and butter can come in clutch during this all-too-common kitchen emergency—and we’re here to give you the inside scoop. Read on to learn 13 easy ways to improve the texture of your frosting, along with some insight on why your icing might be runny in the first place.
How do you fix frosting that is too runny?
Add small amounts of ingredients like powdered sugar, cornstarch, gelatin, heavy whipping cream, or cream cheese to make your frosting less runny. For flavored frostings, ingredients like cocoa powder and peanut butter can also work. When your frosting is the right consistency, it’ll be easy to spread or pipe.
Steps
Section 1 of 4:
How to Thicken Frosting and Icing
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Powdered sugar Sprinkle in 1 to 2 tbsp (7.5 - 15 g) of powdered sugar at a time, then stir it in and check the consistency. Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients. [1] X Research source
- If you add too much at once, the frosting will become too sweet and may become too thick. If this happens, you will need to add more liquid to balance it out, and the consistency problem may only continue from there.
- For royal icing: Stir in ¼ cup (25 g) of powdered sugar at a time and see if the consistency improves. [2] X Research source
- Pro tip: For every ½ cup (50 g) of powdered sugar you incorporate in your frosting mixture, add in 1-2 tsp (3.25 - 6 g) of meringue powder, too. It’ll help thicken your frosting without packing as severe of a sweetening punch. [3] X Research source
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Cornstarch Stir in 1 tsp (3.25 g) of cornstarch with your frosting mixture and see if it becomes less runny overall. Always work in small increments, rather than adding too much at once. This can be a great way to thicken your frosting without making it sweeter in the process.
- Some home baking enthusiasts suggest stirring in 1 tbsp (10 g) of cornstarch at a time. [4] X Research source Ultimately, add an amount that makes the most sense for your recipe—it never hurts to start small!
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Arrowroot starch Measure out 1 tbsp (8 g) of arrowroot starch and add it to your frosting to see if the consistency improves. This can be a great option if you’re trying to make your frosting as glossy and big as possible. [5] X Research source- Alternative: Use tapioca starch instead.
- This ingredient works best with frostings and icings that have a more acidic flavor profile (like citrus).
- Some home bakers recommend starting with 1 tsp rather than 1 tbsp. Use your best judgement to find an amount that works best for your frosting or icing.
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Gelatin If you don’t want to add any sweetness to your frosting, pour a &tag=wikihow3191247-20 flavorless gelatin packet into warm or cold water. When the gelatin has dissolved, pour it bit by bit into your frosting. Then, stick the frosting in your refrigerator until it thickens up. [6] X Research source
- Try to use gelatin in cold water. That way, you won’t have to wait for it to cool down before you add it in.
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Cream cheese Add about 1 oz (30 ml) of cream cheese to your frosting and blend it in well. You can use this method for icings beyond cream cheese frosting, as long as you think the cream cheese will mesh well with the flavor profile.
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Butter Stir 1 US tbsp (15 mL) of butter into your frosting mixture and incorporate it thoroughly. If the mixture still seems runny, feel free to add one more tablespoon into the mix. [7] X Research source
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Heavy cream Add about a ¼ cup (55 mL) of heavy whipping cream into your frosting mixture. Then, use a stand or hand mixer to whip the cream within the frosting, which may help improve the consistency. [8] X Research source
- Continue adding a little extra cream to your recipe if the consistency still doesn’t get better.
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Cocoa powder (for chocolate frosting) Add 1 to 2 tsp (2.5 - 5 g) cocoa powder into the frosting at a time. Otherwise, you may end up with frosting that is too thick or too potent. Since cocoa powder is also fairly bitter on its own, too much can also cause the frosting to become bitter. [9] X Research source
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Peanut butter (for peanut butter frosting) Mix an extra 1 to 2 US tbsp (15 to 30 mL) of creamy peanut butter into your peanut butter frosting and give it a good mix to see if the texture improves. If that doesn’t get the job done, keep stirring in more peanut butter in small amounts.
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Shredded coconut (for coconut frosting) Add about 1 tbsp (6 g) of shredded coconut into your frosting and see if the consistency improves. If the frosting still seems runny, add another tbsp. [10] X Research source
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Flour (for cooked frosting) Use flour for cooked frostings. If you are making warm frosting on your stovetop, flour can be a good thickener. Start by adding between 1 tsp to 1 tbsp (3.25 to 12.5 g) of flour into the frosting and stir over low heat on the stove until it begins to thicken—at this point, take it off the stovetop. [11] X Research source
- Remove the frosting from the heat as soon as it begins to thicken. Cooking flour in for too long can cause the frosting to become thin and runny again.
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Refrigeration Sticking frosting in the fridge may help improve the consistency. [12] X Research source If you’re planning to pipe the frosting, transfer it to your piping bag first —then, let it chill in the fridge for 20-30 minutes. [13] X Research source
- Certain frostings, like devil’s food cake, can get firm very quickly. Don’t leave these in your refrigerator for more than 10 minutes, and peek in on it frequently to keep an eye on the texture. [14] X Research source
- When you take the frosting out of the fridge, use a hand mixer to beat it again until it’s smooth.
- This method works the best on frosting with a butter base or a whipped cream frosting. [15] X Research source
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Extra mixing time It could just be that your frosting ingredients haven’t fully incorporated yet, or they might have separated during storage. Grab a whisk or a hand mixer and try stirring up your frosting again for 3 to 4 minutes to see if it thickens up. [16] X Research source
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Community Q&A
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QuestionWhat is frosting sugar?Community AnswerAlso marketed as icing sugar, confectioners sugar, or powdered sugar, this is normal white sugar that's been ground into a powder.
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QuestionHow do I know if I should refrigerate it or not?Community AnswerIf 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.
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QuestionWhy is my icing watery?Community AnswerIt could possibly mean that you have not whipped it enough, or you added too much liquid. Try adding butter, frosting sugar, or whipped cream.
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Tips
- You’ll know your frosting is the right consistency when it has a firm structure but can still be spread/piped on your baked goods. Ladle up a portion of frosting on your spatula and see how the frosting looks at the tip—if it curls or twists slightly, you’re in good shape. [29] X Research sourceThanks
- Feel free to add your thickening ingredients in even smaller amounts (like 1 tsp).Thanks
- Frosting will thicken up as it cools. If you’ve cooked your frosting, give it a few minutes to cool down before adding extra ingredients.Thanks
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References
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://www.bakingkneads.com/how-to-thicken-frosting-icing-and-ganache/
- ↑ https://cookingchew.com/how-to-thicken-frosting.html
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://josephinedc.com/how-to-thicken-frosting/
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://cookingchew.com/how-to-thicken-frosting.html
- ↑ https://www.nigella.com/ask/devil-s-food-cake-frosting
- ↑ https://sallysbakingaddiction.com/favorite-cream-cheese-frosting/
- ↑ https://www.nigella.com/ask/devil-s-food-cake-frosting
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://www.bakingkneads.com/how-to-thicken-frosting-icing-and-ganache/
- ↑ https://www.bakingkneads.com/how-to-thicken-frosting-icing-and-ganache/
- ↑ https://www.bakingkneads.com/how-to-thicken-frosting-icing-and-ganache/
- ↑ https://www.bakingkneads.com/how-to-thicken-frosting-icing-and-ganache/
- ↑ https://www.tastingtable.com/823444/tired-of-runny-frosting-this-simple-tip-is-the-key/
- ↑ https://chelsweets.com/swiss-meringue-buttercream-frosting/
- ↑ https://www.nigella.com/ask/cream-cheese-icing-turned-runny
- ↑ https://www.nigella.com/ask/cream-cheese-icing-turned-runny
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://www.nigella.com/ask/cream-cheese-icing-turned-runny
- ↑ https://www.nigella.com/ask/cream-cheese-icing-turned-runny
- ↑ https://fruitfulkitchen.org/how-to-thicken-icing/
- ↑ https://chelsweets.com/frosting-consistency/
About This Article
Article Summary
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To thicken frosting, sprinkle an additional 1 to 2 tablespoons of powdered sugar into the mixture and combine thoroughly. For frosting made on the stovetop, sprinkle 1 teaspoon of flour into the frosting and stir well over low heat to incorporate the flour. If you’re worried about making the frosting too sweet, add 1 ounce of softened cream cheese to the frosting to thicken it without adding more sugar. For chocolate-based frostings, you can also add 1 to 2 teaspoons of extra cocoa powder for thickening. For tips on how to thicken your frosting without adding any extra ingredients, read on!
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Reader Success Stories
- "All of my frostings are homemade, but the last time I made chocolate frosting, I used 2 lbs and a whole container of Hershey Cocoa along with cream cheese and butter. I want the chocolate flavor to come through and not the sugar. I was wondering how to get thickness without all of the sugar. The suggestions helped." ..." more
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"All of my frostings are homemade, but the last time I made chocolate frosting, I used 2 lbs and a whole container of Hershey Cocoa along with cream cheese and butter. I want the chocolate flavor to come through and not the sugar. I was wondering how to get thickness without all of the sugar. The suggestions helped."
..."
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"Very sweet, but overall a good recipe. I added in some strawberry jelly for taste and natural food coloring. The taste was great. But do not over mix it and keep it on low speed or else it looses its fluffy whip texture."
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"Such an abundance of ways to correct my error. I just poured the vanilla in, and in seconds I knew I had oopsed it up. Adding cornstarch and refrigerating the frosting worked like a charm. Thank you wikiHow."
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"Thank you! It actually works. I was making cupcakes and screwed up the frosting somehow. It was way too runny. I just added a bit of powdered sugar and it helped fix it!"
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"We needed to stiffen up some icing for cookies that we were doing the ribbon for Race for the Cure. It worked great. Thank you."
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