Q. Why do I have to stir Rich & Creamy or Whipped frosting?
A. You don’t have to stir the frosting first, but stirring helps soften it a little to help increase spreadability and reduce cake tearing. Stirring also provides a smoother look when you spread the frosting on the cake. If you don’t stir the frosting, you can get that nice, soft look by smoothing it with a knife, spatula or spoon after you’ve frosted the cake.

Q. Can I add coloring to Rich & Creamy or Whipped frosting?
A. You sure can! Liquid and paste food colors work equally well, although the color from liquid drops will be more pastel, and the color from the paste will be brighter and deeper. If you’re using liquid food color, start by stirring in 4 or 5 drops. Continue adding a few drops at a time, stirring after each addition, until you get the color you want. For paste food color, remember that a little goes a long way! Add a small amount to the frosting, stir to check the color and then add more if you like.

Q. How can I keep Rich & Creamy or Whipped frosting from sliding off a frosted cake?
A. To keep frosting in its place, try these 3 things:

• Loosely cover the cake with plastic wrap or a cake cover for storing. 
• Keep the cake cool. If it's too warm in the room while you're frosting the cake or afterward, the frosting may slip. 
• Try not to tip the piece of cake when you're cutting or serving it. Sometimes a creamy, wet or syrupy layer forms between the cake and the frosting. If the piece of cake falls on its side, the weight of the frosting will cause it to slide off. Try frosting a 13x9-inch cake with only 3/4 of the container of frosting to help prevent slipping and sliding.

Q. Why don't I have enough Rich & Creamy or Whipped frosting for my layer cake?
A. Oops! You may have used too much frosting between the layers. We've found that if you spread about 1/3 cup of frosting between the layers and 2/3 cup on the top, you'll have enough left in the container to frost the side.

Q .Why does my Rich & Creamy or Whipped frosting have lots of air holes?
A. Those pesky air holes form when the frosting is made and then packed into the container. To get rid of them, stir the frosting before spreading. Stirring also will make the frosting smoother and easier to spread.

Q. Why does the surface of a cake frosted with Rich & Creamy or Whipped frosting look wet and/or lighter in color?
A. Two things can cause this to happen. First, the cake was covered too tightly, so moisture from it condensed on the frosting. To let the cake “breathe,” try either placing the blade of a knife under the cake cover, folding back a corner of the aluminum foil or plastic wrap or opening the lid of the pan a bit. The second thing is the foil or plastic wrap may have touched the frosting for too long. That's the spot where the frosting will get lighter in color and begin to “weep.” To keep the wrap or foil from touching the frosting, make a “tent” by sticking a few toothpicks into the top of the cake.

Q. Can I freeze leftover cake frosted with Rich & Creamy or Whipped frosting?
A. You sure can! Before freezing, you want the frosting to be nice and firm. So let it dry before covering, or put the cake--uncovered--in the freezer until the frosting firms up. Cover the cake with plastic wrap or foil. (To keep the wrap or foil from touching the frosting, make a “tent” by sticking a few toothpicks into the top of the cake.) Freeze the cake for up to 1 month. To thaw it, loosen the cover and let it stand in the fridge overnight.

Q. Why does the surface of a frozen cake frosted with Rich & Creamy or Whipped frosting become wet while it thaws?
A. If you thaw frosted cake uncovered at room temp, moisture can form on the frosting. It won't affect the taste or quality of the frosting, but it will take several hours to evaporate. Remember to thaw frosted cakes slowly in the fridge.

Q. Can I store leftover Rich & Creamy or Whipped frosting?
A. You can keep the frosting in the fridge for up to 2 weeks. Just be sure it's covered. To soften the frosting for spreading, set it out at room temp. Don't put it in the microwave because it may start to melt. Also, once the container is open, the leftover frosting may lose some air during storage. The frosting will be a little creamier and may be slightly less smooth, but it'll still taste and spread just fine.

Rich & Creamy Frostings

Q. Can I use Rich & Creamy frosting as a glaze?
A. Rich & Creamy frosting makes a great glaze! To make it, you'll need to heat the frosting either in a saucepan on the stove or in your microwave. Figure 1/3 cup frosting to glaze 3 dozen cookies, 2/3 cup to glaze a bundt or angel food cake or 1 dozen doughnuts. To make the glaze on the stove, spoon the frosting into a saucepan and heat, stirring constantly, until it's thin enough to drizzle. In the microwave, spoon 1/3 cup frosting into a microwavable bowl and microwave on High for 5 to 10 seconds or until the frosting is thin enough to drizzle. For 2/3 cup, microwave for 10 to 20 seconds. Be aware that if the glaze itself is too thin or is spread too thinly, it can dissolve into the cake after 24 hours. (We do not recommend using Whipped frosting as a glaze.)

Whipped Frostings

Q. Can I pipe Whipped frosting through a pastry tube?
A. It'll work fine in a pastry tube. But use a smaller amount at a time, and pipe as quickly as possible. The warmth from your hands and the squeezing will start to soften the frosting, and it will lose its shape and air. (We do not recommend piping Rich & Creamy frosting through a pastry tube.)

Q. Can I frost angel food cakes with Whipped frosting?
A. We've found the best way to frost an angel food cake with Whipped frosting is to use 1/2 to 2/3 cup of frosting for the top of the cake. Start by frosting the outside of the cake; use the remaining frosting to frost the inner tube. (We do not recommend using Rich & Creamy frosting for angel food cakes.)