Mock Whipped Cream Icing Recipes

WHIPPED CREAM FROSTING

Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste

Provided by Food Network Kitchen

Time 10m

Yield 4 cups

Number Of Ingredients 4

Whipped Cream Frosting image

Steps:

Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

Ingredients

1/4 cup confectioners' sugar
2 teaspoons non-fat or skim powdered milk
2 cups cold heavy whipping cream (see Cook's Note)
2 teaspoons pure vanilla extract

MOCK WHIPPED CREAM ICING

This is a light-as-a-cloud icing, it's similar to a whip cream texture, please remember to bring milk or half and half to a lukewarm temperature in the microwave or the sugar will remain grainy, also this must be whipped for 10 minutes --- this is a tried and true recipe that will work perfectly if the directions are followed correctly.

Provided by Kittencalrecipezazz

Categories Dessert

Time 11m

Yield 2 cups

Number Of Ingredients 6

Mock Whipped Cream Icing image

Steps:

Combine all ingredients in a bowl.
Whip on low speed with an electric mixer until it stops splattering, then at full speed for NOT LESS than 10 minutes.
Spread on cakes or cupcakes or anything that requires icing.
Delicious!

Nutrition Facts : Calories 1739.6, Fat 124.7, SaturatedFat 59.3, Cholesterol 200.1, Sodium 550.7, Carbohydrate 156.5, Sugar 150.7, Protein 4.7

Ingredients

1 1/2 cups white sugar
3/4 cup butter, softened
1/2 cup crisco white shortening
1 cup milk or 1 cup half-and-half cream, lukewarm temperature
3 teaspoons vanilla
food coloring (optional)

MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)

A great filling or topping for cakes and pies. Use wherever whipped cream is used in desserts. This recipe is based on the version from an old 'Commonsense Cookery Book"

Provided by Jubes

Categories Dessert

Time 20m

Yield 1 serving(s)

Number Of Ingredients 4

Mock Cream ( Whipped Cream Substitute) image

Steps:

Place all ingredients in a bowl and beat until thick like whipped cream.
If the mixture curdles, continue to beat until smooth- it will come good again!

Nutrition Facts : Calories 301.1, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 164.2, Carbohydrate 25.2, Sugar 25.2, Protein 0.2

Ingredients

2 tablespoons pure butter
2 tablespoons sugar
2 tablespoons boiling water
2 drops vanilla essence (optional)

MOCK WHIPPED CREAM ICING - WITH VARIATION

This came from New Kosher Cookbook By Beth El Women's League. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Mock Whipped Cream Icing - With Variation image

Steps:

Shake milk, flour and salt together in a jar or shaker covered tightly. Heat until thick, stirring constantly, then cool.
Beat shortening with electric beater for 3 minutes. Add sugar and beat 3 minutes more. Add milk mixture and vanilla; beat again 2 or 3 minutes.
Spread on cake. Will cover filling and outside of layer cake.
Chocolate Icing: Add 1 square chocolate and an additional 1/4 cup confectioners sugar.

Nutrition Facts : Calories 321.6, Fat 26.8, SaturatedFat 7.1, Cholesterol 4.3, Sodium 54.2, Carbohydrate 19.5, Fiber 0.1, Sugar 14.8, Protein 1.4

Ingredients

1/2 cup milk
2 tablespoons flour
1 dash salt
1/2 cup shortening
1/2 cup confectioners' sugar
1 teaspoon vanilla

MOCK WHIP CREAM FROSTING

Provided by My Food and Family

Categories Recipes

Time 35m

Number Of Ingredients 7

Mock Whip Cream Frosting image

Steps:

Combine milk, flour and salt in a saucepan on medium heat. Stir constantly until thick. Remove from heat and cool.
Combine sugar, oleo, and Crisco in a mixing bowl. Mix well. Add cooled mixture from saucepan with vanilla to the mixing bowl mixture.
Beat until smooth. You must beat frosting, maybe 5-10 minutes. You will see the consistency change to whipped frosting.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 cup milk
1/4 cup flour
1/4 tsp salt
1 cup sugar
1/2 cup oleo
1/2 cup crisco
1 tsp vanilla

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Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
Use it like any other frosting on cakes and cupcakes - either spread it on with a knife or put in a piping bag. You can pipe sky-high mounds and it will hold its form, as pictured on Vanilla Cupcakes in this post.

Mock Whipped Cream Icing Recipes

WHIPPED CREAM FROSTING

MOCK WHIPPED CREAM ICING

MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)

A great filling or topping for cakes and pies. Use wherever whipped cream is used in desserts. This recipe is based on the version from an old 'Commonsense Cookery Book"

MOCK WHIPPED CREAM ICING - WITH VARIATION

This came from New Kosher Cookbook By Beth El Women's League. I have not tried this, just posting for safe keeping.

MOCK WHIP CREAM FROSTING

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