Mock Whip Cream Frosting Food
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
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.
MOCK WHIP CREAM FROSTING
This frosting recipe whips up just like real whipped cream but it's made from a custard-style base of flour and milk, mixed with butter, shortening, sugar, and vanilla.
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Whisk together the flour and milk in a saucepan. Place over medium-high heat and cook, stirring constantly, until the mixture is thick like pudding. Remove from the heat and set aside to cool completely. Combine the butter and shortening in a mixing bowl. Beat on medium-high speed with an electric mixer for 4 minutes until it is light and fluffy. Add the sugar and continue to beat for 4 more minutes. Add the cooled milk mixture and vanilla and beat for 4 more minutes, scraping down the sides as needed. Spread the frosting on cooled cake or cupcakes.
Nutrition Facts :
WHIPPED CREAM FROSTING
A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese.
Provided by Tom Parker
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 18 g, Cholesterol 61.3 mg, Fat 17.5 g, Protein 2 g, SaturatedFat 11 g, Sodium 90.8 mg, Sugar 16.8 g
WHIPPED CREAM MOUSSE FROSTING
A friend of mine requested a light whipped cream mousse-like frosting for her Mother's Day cake. This is what I came up with. If you are looking for a white frosting use clear vanilla and white chocolate pudding. It does require refrigeration.
Provided by Angela Welch
Categories Desserts Frostings and Icings
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
- Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 10.2 g, Cholesterol 22.1 mg, Fat 9.8 g, Protein 0.6 g, SaturatedFat 7 g, Sodium 105.6 mg, Sugar 8.6 g
MOCK WHIP CREAM FROSTING
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
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
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
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
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
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