Iced cakes, cupcakes and cookies are the ultimate in beauty and gluttony, but what if your icing is too runny and tends to slide along the edges of the desserts you are decorating? There can be multiple reasons why you may want to thicken the glaze, and this article describes the most popular and effective methods. You can choose the one that works best for your icing and make it thick, rich and fluffy.
Steps
Method 1 of 5: Quick Remedies to Try First
Step 1. What will ever go wrong:
it could be something that is totally beyond your control. If your glaze is too runny, the cause could be too hot and humid weather, which causes the ingredients to melt. A possible alternative is that you have accidentally added too many liquid ingredients. Either way, don't despair - thickening the icing is still possible, so your desserts are safe.
Keep in mind that the icing ingredients tend to separate when you store it for too long
Step 2. Continue mixing
It may be that the icing ingredients have not yet blended perfectly or that they have separated because you didn't use it right away. Take the electric whisk and try mixing it again for 3 to 4 minutes to see if it thickens.
This method is so simple that it is good to always try it first
Step 3. Put the frosting in the refrigerator if it is too hot
In most cases, the glaze is made up mostly of an oil or fat, so if it gets too hot it tends to melt. If it has been standing at room temperature or in a warm place, try refrigerating it for 30 minutes to see if it thickens.
- After removing it from the refrigerator, whisk it again with the electric whisk until it is smooth in texture.
- This method works best with butter-based icing or whipped cream.
- If you're sure the frosting hasn't heated up, try another method.
Step 4. Cook the icing for longer
If the glaze was cooked and once ready it feels too runny, you can try reducing it by leaving it on the stove for a little longer. Extend the cooking time slightly: use a medium heat and stir constantly with the whisk to prevent it from browning or burning.
- This technique works best with types of icing that are cooked over a fire, such as milk icing. You will get a better result if the icing is freshly made.
- You will need to be very careful if you decide to try this method, as when the icing stays on the stove for too long, it is likely to separate or burn. Stir it frequently and if after cooking it a few more minutes it still doesn't thicken, remove it from the heat and try another method.
Method 2 of 5: Use a Thickener Powder Ingredient
Step 1. Add more powdered sugar
In most cases, the icing contains powdered sugar and the easiest way to thicken it is to add more gradually to offset the liquid part. Dust the icing with 1-2 teaspoons (15-30 g) of sugar at a time, then mix and evaluate the consistency.
- If you add too much powdered sugar all at once, the icing may become too sweet and too thick. You will then be forced to add more liquid to balance it, but at that point it may be too fluid again and you should start over.
- In the sachets of powdered sugar there is also a starch, usually corn starch. In general, starches absorb liquids and in the case of sugar will prevent it from clumping.
- This method works best with cheese glaze.
Step 2. Add a pinch of meringue powder in addition to the icing sugar
If you want to prevent the icing from becoming too sweet, you can add one part of powdered sugar and one part of meringue powder. The meringue powder helps to thicken the glaze, but without alternating the taste.
- For example, if you want to add 125 g of powdered sugar to thicken a too liquid royal icing, add 1-2 teaspoons (5-10 g) of meringue powder as well. This method works best with the icing that contains the meringue powder in the basic recipe.
- Meringue powder is made from dehydrated egg whites, sugar and gum, which is a natural thickener. The sugar will absorb some of the liquid and the gum will help make the icing thicker. Remember to be careful because if you add too much, the icing could become hard or stringy.
Step 3. Use cornstarch, tapioca or maranta starch
Powdered starches absorb liquids and have the ability to thicken the glaze without altering its taste. Add about a tablespoon (15 g) while you heat the icing over low heat (or medium heat if it can handle high temperatures) and keep stirring. Remove the pot from the heat as soon as the glaze begins to thicken.
- Corn starch is probably the most used ingredient to thicken the glaze due to the fact that it is practically tasteless, does not risk making it shiny and is effective with dairy products. However, since it freezes when exposed to cold temperatures, it is not the ideal choice when the icing needs to remain in the refrigerator.
- Maranta starch makes the glaze very shiny and works best with acidic liquids. It tends to get slimy if added to a dairy product, but if it's dairy products with high acidity, such as buttermilk or sour cream, maranta starch is a good choice. It also thickens at low to medium temperatures, so you can use it even if the icing is to be stored in the refrigerator.
- Tapioca starch also has the defect of making the glaze very shiny, but it also thickens at low temperatures and is better resistant to cold. Due to these characteristics it is the ideal option if the icing has to remain in the refrigerator.
Step 4. Add more cocoa powder if you are making chocolate glaze
This is not a suitable option for vanilla, cheese, or fruit glaze, but if it's chocolate glaze it's definitely worth trying to thicken it with cocoa powder. Add 1 or 2 teaspoons (5-10 g) at a time to avoid the risk of the icing becoming too thick or having a too intense or bitter taste.
- Cocoa powder contains starch, but unlike other starches, it doesn't need to be cooked to make a liquid thick. For this reason, it is preferable to melted chocolate if you need to thicken a glaze.
- Bitter cocoa has a greater thickening power than sweetened cocoa, since it is more concentrated and therefore contains a higher amount of starch.
Step 5. Use gelatin if you don't want to risk altering the taste of the glaze
If you are concerned that it will get too sweet, take a sachet of gelatin (unflavoured) and soak it in hot or cold water. When it has melted, gradually add it to the glaze while stirring, until you get the desired consistency.
The jelly needs to cool before you can add it to the glaze, so if you don't have time to wait, use cold water
Step 6. Use coconut flakes to thicken the coconut-flavored glaze
This way, you'll get a double benefit: making the glaze thicker and even tastier. If your recipe includes coconut flakes, you can add more to make the glaze thicken. Add at least 6 grams and incorporate it into the glaze, stirring with a whisk.
You can use coconut that you can find already grated in the supermarket or grate the pulp of the fruit with a grater
Step 7. Use the flour to thicken the glaze you cooked
If you have baked the glaze on the stove, you can try thickening it with a little flour. Heat the glaze over low heat, sprinkle it with 1-3 teaspoons (5-15 g) of flour and whisk it with a whisk until it begins to thicken. At that point, take the pot away from the heat and continue stirring until the glaze has cooled.
- Don't use flour if you've made the icing cold. If not cooked, the flour has a strong and easily recognizable flavor.
- Furthermore, when cold the flour does not reach its maximum thickening capacity.
- Turn off the stove and take the pot away from the heat as soon as you notice the glaze starting to thicken. If you leave the flour to cook for too long, there is a risk that the glaze will become liquid again.
Method 3 of 5: Use a Liquid Thickener Ingredient
Step 1. Try using the spreadable cheese after letting it soften at room temperature
If, in addition to being too liquid, the icing is also too sweet, you can try adding some spreadable cheese to thicken it and at the same time counteract the excessive sweetness thanks to the acid note of the cheese. Add about 30g of spreadable cheese and then mix to incorporate it into the icing.
This method works best with cheese glaze. You can use it even if the glaze is too sweet as well as too runny
Step 2. If the glaze contains butter or vegetable fat, try adding more
If your icing recipe includes butter or vegetable shortening (also known as "shortening") you can add a little more of either ingredient to make it thicker and thicker. Add one tablespoon (15 g) at a time to avoid ruining the taste or texture of the glaze.
If you decide to use butter, at first it will seem that the consistency of the glaze has not changed. Stirring will heat the butter, which will then melt, temporarily making the icing even more liquid. You will need to let the icing cool in the refrigerator to be able to evaluate its real consistency
Step 3. Consider adding cream
If the icing can handle being whipped and then chilled, you can correct its consistency with cream without risking making it too sweet. Add about 60ml of cream and whisk the glaze to combine the ingredients.
- The cream will make the glaze richer and thicker.
- This is the best way to thicken the frosting if you were planning on heating or whipping it anyway. When you heat it, the cream reduces and becomes thicker. If you mount it, it will swell and thicken, making the icing incredibly rich and light.
Step 4. Use marshmallow cream if you are making marshmallow glaze
The spreadable marshmallow cream is both soft and viscous, so it will help blend the ingredients. If it is already in the recipe, try adding 1 or 2 tablespoons (15-30 g) more and incorporate it into the glaze by mixing it with the spatula.
Marshmallow custard is extremely sweet, so only use this method if you don't mind altering the taste of the icing
Method 4 of 5: Thicken a Ganache
Step 1. Measure the liquid ingredients very carefully
A single teaspoon of extra cream can make the ganache too fluid and inconsistent. Use a precision scale to avoid making mistakes when you dose the ingredients.
It is always better to be safe than sorry. Correcting the consistency of the ganache if you made the wrong initial doses is very difficult
Step 2. Use only whipping cream
In many cooking recipes it is possible to replace cream with milk. However, the milk does not contain enough fat to thicken the frosting and there is a risk that it will make it even more fluid rather than thicker and creamier.
When buying cream, make sure it is suitable for whipping
Step 3. Find a recipe consistent with the type of chocolate you want to use
White chocolate is different from milk chocolate, which in turn differs from dark chocolate. Make sure that the recipe you are following is consistent with the type of chocolate you want to use, to give the right texture to the ganache.
Generally, white chocolate makes ganache more fluid than dark chocolate
Step 4. Add a handful of chocolate chips if the ganache is too runny
Don't wait for the ganache to cool; chop some more chocolate (the same type you used earlier) and add it to the cream. Stir with the spatula so that the chocolate melts, binds to the other ingredients and thickens the ganache.
- If you add the chocolate after the ganache has cooled, it won't melt and lumps will form.
- If you need to reheat the ganache, do it in a water bath and make sure the temperature doesn't rise too high, otherwise the oils may separate.
Method 5 of 5: Prevent the Icing From Turning Too Fluid
Step 1. Follow the recipe instructions precisely
Making the icing might seem simple, but even the slightest carelessness can keep you from getting the right consistency. Make sure you use the correct ingredients and in the right doses to get the perfect icing.
- The bitter the cocoa, the greater its thickening power. Cocoa contains starch and dark chocolate is made up of a higher percentage of cocoa than white and milk chocolate, which contain a lot of sugar and little starch. As a result, if the recipe tells you to use dark chocolate with 85% cocoa and you use a chocolate with only 70% cocoa, the glaze may be smoother than expected.
- Cream cheese and milk are other examples. There isn't a big difference between icing made with whole milk and icing made with low-fat milk, but if the recipe instructs you to use cream, you can't substitute it with milk. Likewise, if you use "light" (low-fat) spreadable cheese while the recipe instructs you to use standard spreadable cheese, you will get a smoother glaze than normal.
Step 2. Add liquid ingredients last
When making glaze, completely liquid ingredients usually need to be added at the end. Following this simple rule may be enough to give the icing the right consistency.
If sugar and butter (or vegetable fat) are to be mixed first, add the other liquids, such as water or milk, only afterwards. Their job is to make the icing easier to whip and spread and should be added gradually to avoid making it too fluid
Step 3. Add ingredients slowly and in small quantities
One of the main reasons amateur cooks have a hard time getting the glaze right is that when it's time to incorporate an ingredient, they add too much of it at once. This is enough to send the whole recipe in rolls. Remember that both liquid and powdered ingredients need to be added little by little and very slowly. If the icing is slightly too thick, be very careful not to overdo it when you decide to add more liquid to avoid having to solve the opposite problem.
Also be very careful while adding the ingredient of your choice to thicken the glaze. Remember that it is always possible to add, while removing cannot
Step 4. Be careful if you use a liquid to flavor the glaze, such as lemon juice
Some cheese frosting recipes recommend adding a small amount of lemon juice to give it a fresh, citrusy note. The result can be really surprising, but being a liquid ingredient it can dilute the glaze. If the recipe you are following tells you to add lemon juice, you can consider replacing it with the grated rind of the fruit so as not to alter the consistency of the glaze.
