I would like to thin canned frosting so I can pour it over a bundt cake. Any suggestions and will it harden after setting?
You will be better off microwaving it at 15 second intervals. Stir between intervals until it is soft. Pour over the cake and it will harden as it cools.
Either do as Judy suggested or thin with water. Just don't thin with milk as it will have to be refrigerated then.
Place the frosting in an electric mixer bowl mixing the frosting until smooth, gradually add evaporated milk until you reach the consistency you desire to glaze your cake. If the glaze is still too thick after mixing, microwave on 50% power at 15 second intervals until the right consistency is achieved.
You can also thin it by utilizing the bain-marie method www.thekitchn.com/
this method allows you to slowly cool it down while you whip it to a desired consistency
honestly, why would you want to use canned frosting when you can make a glaze easier, cheaper and that tastes better without all the fake stuff? I use a chocolate ganache as a glaze - in the microwave, using a 2 cup glass measuring cup, heat up 1/2 cup cream and 8 ounces of semisweet chocolate bits. Stir after every minute or two. Once the chocolate has melted and it's smooth, stir in 2 tablespoons of sugar. As this cools it will have a fudgy consistency.
If you want a glaze that's not fudgy, melt some semisweet chocolate and milk in a glass measuring cup, and then stir in some powdered sugar.
Heat it slightly in a microwave until thinned, then pour it over your cake.
Bundt cake turned out perfect. Microwave thinned frosting!
