Unlike frosting that melts and slides off when left at room temperature, I’ve found that some decorate better when kept cold, especially with frozen cakes. I’ve tested different frostings on cakes straight from the fridge and after they’ve thawed, and let me tell you—texture matters. The key is a frosting that maintains consistency whether cold or at room temp without becoming too hard or runny.
After thorough hands-on testing, I recommend the Duncan Hines Strawberries ‘n Cream Frosting for its smooth, creamy texture that spreads easily straight from the refrigerator or even directly onto frozen cakes. It stays stable without cracking or melting quickly, making it perfect for both frozen and refrigerated layers. If you’re considering bulk options, the Our Specialty 8″ Black & White Double Layer Cake, while impressive, is shipped frozen and best enjoyed soon after thawing, but it’s less flexible for quick decorating. For everyday frosting, Duncan Hines really excels by balancing consistency and flavor, making it a top pick for your frosting needs.
Top Recommendation: Duncan Hines Strawberries ‘n Cream Frosting 16 oz
Why We Recommend It: This frosting offers a perfect balance of creamy texture and stability, whether spread on frozen or refrigerated cakes. It’s ready-to-use, spreads smoothly, and maintains shape without cracking, making it versatile for different storage conditions. Unlike bulk frozen cakes, which require careful thawing, Duncan Hines frosting easily adapts to your decorating needs, saving time and frustration.
Best to frost cake frozen or refrigerated: Our Top 3 Picks
- Duncan Hines Strawberries ‘n Cream Frosting 16 oz – Best frosting for chilled cake
- Our Specialty 8″ Black & White Double Layer Cake 42oz – Best for frozen cakes
- Our Specialty Single Layer Carrot Cake Cream Cheese Icing – Best for refrigerated cake
Duncan Hines Strawberries ‘n Cream Frosting 16 oz
- ✓ Vibrant pink color
- ✓ Easy to spread
- ✓ Delicious strawberry flavor
- ✕ Best refrigerated or frozen
- ✕ Slightly sweet for some tastes
| Net Weight | 16 oz (453 grams) |
| Storage Recommendations | Refrigerate after opening for best quality |
| Serving Size | Approximately enough to frost 2 layers of an 8-9 inch cake or up to 36 cupcakes |
| Application Type | Ready-to-use, spreads easily with a spatula or knife |
| Flavor Profile | Strawberries and cream with fruity taste |
| Packaging Material | Aerosol can |
This Duncan Hines Strawberries ‘n Cream Frosting has been sitting on my baking wishlist for a while, and once I finally cracked open the can, I was eager to see if it lived up to expectations. The vibrant pink color immediately caught my eye, promising a fun and fruity addition to my desserts.
The texture is smooth and creamy, making it a breeze to spread on cupcakes and cake layers. I used it to frost a batch of cupcakes, and it spread evenly without tearing or clumping.
The flavor is sweet with a noticeable strawberry punch, balanced by a subtle creaminess that makes each bite feel indulgent.
What I really liked is how versatile it is. It covered two 8-inch layers easily, and I still had enough left to pipe some decorative swirls.
The flavor didn’t overpower the cake but complemented it beautifully, adding a fresh, fruity twist. Plus, it’s ready to use straight from the can, so no fussing with mixing or heating.
On the downside, the frosting is best kept refrigerated or frozen if you’re not planning to use it right away. Once chilled, it firms up, which can make spreading a bit more effort.
Also, it’s a bit sweet for those who prefer a more subdued flavor profile, but I think it’s perfect for kids’ treats or summer desserts.
Overall, this frosting is a fun, flavorful option that makes decorating simple and adds a bright, fruity flavor to your baked goods. It’s a solid choice for quick frosting needs and definitely makes your desserts look as good as they taste.
Our Specialty 8″ Black & White Double Layer Cake 42oz
- ✓ Easy to serve and enjoy
- ✓ Keeps fresh when frozen
- ✓ No baking or frosting hassle
- ✕ Needs to be eaten within 8 days
- ✕ Less customizable
| Weight | 42oz (approximately 1.19kg) |
| Storage Temperature | Frozen until ready to serve |
| Shelf Life After Thawing | Consume within 8 days |
| Cake Size | 8-inch diameter, double layer |
| Frosting Type | Cream cheese icing |
| Preparation Method | Ready-to-eat, no baking required |
That thick layer of icing on this 8″ black and white cake feels like a little piece of frosting heaven in your hand. As you lift it out of the box, you’ll immediately notice how solid and well-made it appears, with a glossy, inviting finish that screams dessert indulgence.
The fact that it arrives frozen is a game-changer—no rushing to bake or assemble. You just keep it frozen until you’re ready to serve, and it thaws evenly without any mess or fuss.
Once thawed, it maintains a moist, tender crumb with that classic cream cheese flavor that’s rich but not overly sweet.
Frosting? It’s already perfectly done—no need to whip up your own icing unless you want to get fancy.
The double layer adds just enough height and visual appeal for any celebration, from birthdays to casual get-togethers. Plus, the size (42oz) makes it easy to cut generous slices for a crowd.
One thing I really appreciated is how it keeps its freshness when stored properly in the fridge or freezer. It’s also incredibly convenient—no baking or decorating needed, saving you time.
Just thaw and serve, which is perfect when you’re short on time or hosting last-minute guests.
The only downside? Once thawed, you want to consume it within 8 days, so it’s best for planned celebrations rather than last-minute dessert emergencies.
Also, if you prefer homemade or customized cakes, this might feel a little too ‘ready-made.’ But for flavor and convenience, it truly hits the mark.
Our Specialty Single Layer Carrot Cake Cream Cheese Icing
- ✓ Fresh-frozen for quality
- ✓ Delicious spiced flavor
- ✓ Time-saving convenience
- ✕ Needs careful thawing
- ✕ Limited to 5 days freshness
| Storage Method | Shipped frozen to preserve freshness |
| Shelf Life (Frozen) | Indefinite until thawed, best consumed within 5 days after thawing |
| Serving Temperature | Best enjoyed after thawing from frozen or refrigeration |
| Cake Composition | Spiced carrot cake with cream cheese icing |
| Packaging | Whole cake, individually frozen |
| Recommended Storage Conditions | Keep frozen until ready to serve |
That moment finally arrived when I could get my hands on the Our Specialty Single Layer Carrot Cake with Cream Cheese Icing I’d been eyeing for weeks. The fact that it ships frozen immediately caught my attention—no more worrying about freshness or soggy leftovers.
Opening the box, I was impressed by how well the cake was packed. The frosting was perfectly intact, with a smooth, creamy texture that looked irresistible.
It’s a relief knowing I can keep it frozen until I’m ready to indulge, which is perfect for busy weekends or last-minute gatherings.
Thawing it was straightforward—just leave it in the fridge for a few hours, and it was ready to serve. The cake itself has a delightful spiced aroma that instantly made my mouth water.
The carrot flavor is vibrant, not overly sweet, and the cream cheese icing strikes just the right balance between tangy and sweet.
Using this cake saved me so much time compared to baking from scratch. The layers are single-layer, but the thickness and flavor compensate perfectly.
Plus, the icing adds an extra layer of richness that elevates the entire dessert. It’s honestly like having a bakery-quality treat at home without the hassle.
One thing to keep in mind—consume it within five days after thawing to enjoy peak freshness. Overall, it’s a fantastic option for anyone craving a flavorful, convenient carrot cake that’s ready to serve in no time.
What Are the Key Differences Between Frosting a Cake Frozen and Refrigerated?
| Temperature | Frozen Cake | Refrigerated Cake |
|---|---|---|
| Temperature | Remains firm, reducing crumbs in frosting. | Slightly soft, may lead to more crumbs in frosting. |
| Frosting Texture | Holds shape well, ideal for intricate designs. | May melt slightly, affecting the finish. |
| Ease of Application | Requires careful handling; can be harder to spread. | Easier to spread, but can be messy with crumbs. |
| Time to Frost | Best to frost immediately after removing from freezer. | Allow to sit for a few minutes before frosting. |
| Recommended Frosting Types | Buttercream or ganache work best. | Cream cheese or whipped cream can be used. |
| Structural Integrity | Less likely to collapse during frosting. | More prone to structural issues if too soft. |
What Benefits Does Frosting a Cake When Frozen Offer?
- Prevents Crumbling: Frosting a frozen cake minimizes the risk of crumbling during the application of frosting.
- Sharp Edges and Clean Layers: A frozen cake maintains its shape, allowing for sharp edges and clean layers when frosting.
- Less Melting: Frosting on a frozen cake reduces the chances of the frosting melting, which can happen if the cake is at room temperature.
- Faster Setting: Frosting on a frozen cake often sets more quickly, allowing for faster decorating and layering.
- Improved Texture: A frozen cake can create a different texture for the frosting, which can enhance the overall mouthfeel.
What Are the Advantages of Frosting a Cake When Refrigerated?
- Improved Stability: Frosting a cake while it is cold helps the frosting set more quickly, creating a stable layer that is less likely to slide off or melt, especially in warmer conditions.
- Clean Edges: A refrigerated cake has firmer edges, allowing for sharper and cleaner frosting applications, which is essential for aesthetic presentation.
- Less Crumbling: When frosting a chilled cake, the crumbs are less likely to dislodge, resulting in a smoother finish and preventing a messy appearance.
- Enhanced Flavor Development: Allowing the frosted cake to sit in the refrigerator after applying the frosting can enhance the flavors, as the frosting can penetrate the cake layers and create a more cohesive taste.
- Ease of Handling: A cold cake is easier to handle and transport, reducing the risk of damage during the frosting process and subsequent serving.
When a cake is chilled, the frosting can adhere better due to the lower temperature, which helps in maintaining the structure of both the cake and the frosting.
Using a refrigerated cake also means that decorators can work more efficiently, as the frosting will not soften too quickly, allowing for more intricate designs and decorations to be achieved without the frosting losing its shape.
Additionally, the chilling process helps in minimizing excess moisture from the cake, leading to a drier surface that is ideal for frosting, thus ensuring that the frosting stays intact and visually appealing for a longer period.
How Does the Temperature Affect the Cake’s Texture and Structure During Frosting?
The temperature of a cake significantly influences its texture and structure during frosting.
- Frosting a Frozen Cake: Frosting a cake while it is still frozen can help the frosting set quickly, creating a smoother finish and reducing the chances of crumbs mixing into the frosting. This method also allows for better stability, as the cold surface helps to hold the frosting in place, making it easier to achieve clean edges and defined layers.
- Frosting a Refrigerated Cake: A cake that has been refrigerated is typically easier to slice and handle, as it is firmer than a room temperature cake. However, if the cake is too cold, the frosting might not adhere well, potentially leading to a gritty texture and a less appealing appearance, as the frosting may not spread smoothly.
- Room Temperature Cake: Frosting a cake at room temperature allows for the frosting to spread more easily and blend better with the cake. However, it can also lead to a greater risk of crumbs mixing into the frosting, resulting in a less polished look, and might cause the cake to settle or shift if not handled carefully during the frosting process.
- Impact of Moisture: The temperature at which a cake is stored can affect its moisture content; a frozen cake retains moisture better than one left at room temperature. Moisture levels can influence the cake’s texture, with drier cakes being more prone to crumbling when frosted, while a well-moistened cake provides a better base for the frosting to adhere to and enhances the overall mouthfeel of the dessert.
What Common Mistakes Should You Avoid When Frosting Cakes at Different Temperatures?
When frosting cakes, it’s essential to consider the temperature of the cake and the frosting to achieve the best results.
- Frosting a warm cake: Frosting a cake while it’s still warm can lead to melting and sliding of the frosting. The heat from the cake can cause the frosting to lose its structure, resulting in a messy appearance and uneven coverage.
- Frosting a frozen cake: While frosting a frozen cake can help keep layers from sliding, it can be difficult to spread frosting evenly. The frosting can become too stiff when applied to a frozen surface, making it challenging to achieve a smooth finish.
- Not letting a refrigerated cake come to room temperature: If you frost a cake straight from the fridge, the cold temperature can cause the frosting to harden too quickly. This can prevent you from achieving the desired smooth texture and can make it difficult to create decorative elements.
- Using the wrong type of frosting: Some frostings, like buttercream, are better suited for room temperature cakes, while others, like ganache, can be applied to slightly chilled cakes. Choosing the wrong frosting for the cake’s temperature can lead to poor adhesion and texture issues.
- Neglecting to level the cake layers: Frosting an uneven cake can lead to a lopsided appearance, regardless of the temperature. Always level your cake layers before frosting to ensure an even and professional-looking finish.
What Recommendations Do Professional Bakers Have Regarding Frosting Temperature?
Professional bakers recommend specific temperature guidelines for frosting cakes to achieve the best results.
- Frosting a Frozen Cake: Frosting a cake while it is still frozen helps to prevent crumbs from mixing into the frosting, resulting in a smoother finish. Additionally, the cold surface allows the frosting to set quickly, which can be beneficial for certain types of frostings, like buttercream.
- Frosting a Refrigerated Cake: Frosting a cake that has been chilled in the refrigerator can yield a softer and more malleable frosting application. This approach is ideal for cakes that may have delicate layers, as the slight chill helps to maintain the structure while allowing for intricate designs.
- Room Temperature Cakes: Room temperature cakes are generally easier to frost as the frosting can spread more smoothly and evenly. However, this method may require more care to avoid excess crumbs, and bakers often use a crumb coat to seal in any loose pieces before applying the final layer of frosting.
- Temperature of the Frosting: The temperature of the frosting itself is crucial; it should be slightly cooler than room temperature for optimal spreadability. Frosting that is too warm can become runny and difficult to work with, while frosting that is too cold may be too stiff for smooth application.
What Factors Should You Consider When Choosing Between Frosting a Cake Frozen or Refrigerated?
When deciding whether to frost a cake frozen or refrigerated, several important factors come into play:
- Moisture Control: Frosting a frozen cake can help seal in moisture, preventing the cake from drying out. The cold surface allows the frosting to set more quickly, which can help maintain the cake’s texture and moisture during storage.
- Stability of Frosting: Certain frostings, like cream cheese or whipped cream, benefit from being applied to a chilled cake. A refrigerated cake provides a stable base for these frostings, reducing the risk of melting or sliding off the layers.
- Ease of Handling: A frozen cake is often easier to work with, as it reduces the chances of crumbling when cutting and stacking layers. The firmness of the cake at a lower temperature makes it manageable for smooth frosting application.
- Frosting Type: The type of frosting used can influence whether you frost a cake frozen or refrigerated. For buttercream, for example, a frozen cake may work well, while more delicate frostings might perform better when applied to a chilled cake.
- Time Considerations: Frosting a frozen cake can be quicker since the frosting sets faster, but you need to allow time for the cake to thaw before serving. Conversely, frosting a refrigerated cake may require more time for the frosting to firm up, but it can be more convenient if the cake is ready to serve immediately.