Why did my chocolate topping seize or become too thick to spread?
If your chocolate frosting topping seized or became too thick, it’s likely due to overheating in the microwave or not adding enough milk to thin it out. When melting canned frosting, heat it in short bursts (15-20 seconds) and stir well after each interval. You want it warm and pourable, not boiling. If it becomes too thick, try adding another teaspoon or two of milk and stirring vigorously until it reaches the desired consistency. If it seizes completely, sometimes gently warming it again with a bit more milk can help, but prevention is easier than a fix.
