Mock Whipped Cream Icing Food

WHIPPED CREAM FROSTING

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

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.

STURDY WHIPPED CREAM FROSTING

Steps:

• Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

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.

MOCK WHIPPED CREAM ICING - WITH VARIATION

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.

WONDERFUL WHIPPED CREAM FROSTING (WITH FLAVOR OPTIONS)

Steps:

• Chill large bowl and beaters in freezer for at least 30 minutes before use.
• Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable.
• NOTE: This makes A LOT of frosting it's very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).