What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Mock Whip Cream Frosting
- add review
- #1867
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.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
20 reviews
14 comments
ingredients
1/4 cup flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
directions
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.
recipe tips
For a smoother frosting, sift the sugar before adding it to the butter and shortening.
Add a pinch of salt to enhance the overall flavor of the frosting.
To prevent a grainy texture, make sure the sugar is completely dissolved before adding the milk mixture.
Experiment with different extracts like almond or coconut for flavor variations.
If the frosting separates, continue beating until it comes back together.
Chill the cake or cupcakes before frosting to help the frosting set quicker.
If the frosting is too thick, add a tablespoon of milk to adjust the consistency.
If you're making this in a warm environment, chill the frosting briefly before spreading.
Remember, this frosting doesn't hold up well in hot weather, so keep it cool until serving.
common recipe questions
What is Mock Whip Cream Frosting?
Mock Whip Cream Frosting is a frosting recipe that mimics the texture and flavor of whipped cream, but is made from a base of flour and milk, mixed with butter, shortening, sugar, and vanilla.
Why use flour and milk in this frosting?
The flour and milk mixture creates a custard-style base that gives the frosting a thick and creamy texture, similar to whipped cream.
Can I use a different type of fat instead of shortening?
You can substitute the shortening with an equal amount of butter if desired, but the texture and flavor may differ slightly.
Why is it important to cool the flour and milk mixture completely before adding to the butter and shortening?
Cooling the mixture prevents the butter and shortening from melting and helps maintain the fluffy texture of the frosting.
How should I store leftover frosting?
Store any leftover frosting in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature and re-whip before using.
Can I freeze the frosting?
It is not recommended to freeze this frosting as it will affect the texture and consistency when thawed.
tools needed
Saucepan: for cooking the flour and milk mixture for the custard-style base of the frosting. Don't let it burn or you'll have to start over.
Mixing Bowl: for combining the butter and shortening for the frosting. Make sure it's large enough so you don't have frosting flying out all over the place.
Electric Mixer: necessary for beating the butter, shortening, sugar, and milk mixture together to achieve a fluffy and creamy texture. A whisk just won't cut it for this job.
Spatula: for scraping down the sides of the mixing bowl while beating the frosting to ensure everything is well mixed.
what goes with it?
Dark Chocolate Cake: Pair this mock whip cream frosting with a rich and decadent dark chocolate cake for a classic combination of flavors. The light and fluffy texture of the frosting will complement the dense and moist cake.
Pumpkin Spice Cupcakes: The warm and comforting flavors of pumpkin spice cupcakes would be a perfect match for this mock whip cream frosting. The creamy texture of the frosting will enhance the warm spices in the cupcakes.
Classic Birthday Cake: this frosting would pair well with a classic birthday cake, adding a creamy and rich element to the sweetness of the cake. The light and fluffy texture of the frosting would complement the soft crumb of a classic yellow cake.
nutrition data
58 calories, 4 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
When would I add cocoa to this recipe and how much? Should the sugar quantity be adjusted?
How much you add will depend on how chocolatey you want it. Unless you're using sweetened cocoa powder, you won't need to adjust anything else. Simply add it when you add the sugar.
How many cups of frosting does this recipe make? Thanks.
As stated in the recipe it makes about 3 cups.
I am SO HAPPY to have found this recipe and I cannot wait to try it. There are a couple of cakes I want to make that call for Whipped Cream Frosting, in particular a Black Forest Cake. I don't want to have to refrigerate the cakes, as is necessary with Whipped Cream Frosting, and have to wait for them to come to room temperature to eat them. I decided to search to see if there was a Faux Whipped Cream Frosting, and this one came up. I have one question: Is the shortening that is called for Crisco or a high ratio shortening? Thanks.
Yes, it's regular shortening like Crisco
February 10, 2022
Hello! Please help! Every time I make this recipe, it comes out runny. What am I doing wrong?also, the flour mixture creates lumps in the finished product. Thanks, in advance, for the help.
I'm guessing the fact that it's lumpy is why it's not thickening (the flour isn't getting dispersed properly). Make sure in the first step you whisk the flour and milk until smooth - there shouldn't be any lumps at this point. Then, when cooking the flour mixture make sure you are stirring constantly. Again, there shouldn't be any lumps. It should be smooth.
February 27, 2021
I've been making cakes for over 35 years. This is the BEST, and I mean the BEST recipe I have tried. Pipes beautifully, and stays for days at room temp. I'm making a white Birch wedding cake and cupcakes in a week and this is what I'm using. The bride will be thrilled as she dislikes sweet buttercream with powdered sugar. I'm so glad I found this recipe. Not too sweet, and delicious.
May 11, 2020
Growing up, our birthday cakes were Angel Food & 7 minute frosting....loved them & still do. Unfortunately, I canât make that frosting.....this is the absolute best frosting with Angel Foods! Everyone loves it, looks good; makes a big batch; I refrigerate....& I relive my childhood! Thanks for sharing this recipe.
May 6, 2020
Iâve been making this frosting for years but with all better. My sons always request it. I fill chocolate cupcakes with it and top with chocolate butter cream. Heaven❤️
Can you make it a chocolate flavour?
You could add cocoa powder to it, yes.
Iâve been looking for this Mock frosting recipe for a beetnik cake. I had the recipe on the back of a recipe card for beetnik cake and now I canât it. I found a recipe that looks like the one I had for beetnik cake and now this one seems like the one for the mock frosting. Guess Iâll just have to make a test cake. Wish me luck!
I've been making a recipe similar to this for 50 years. Mellow, not too sweet, and delicious. I use all butter, substitute real maple syrup for the sugar and milk (plus a little water), and always add cocoa powder for a fabulous chocolate. Good on the nut torte, good on the Yule log, and (forgive me) great with a spoon. Loses its texture when frozen; the yule log only needs half a recipe so there's some extra. Melt it for a chocolate syrup or whatever. (I like chocolate.)
This a slight deviation of an Ermine Buttercream, 1 of the 6 kinds of buttercreams. The updated way to make an Ermine is to dissolve the sugar in the cooking mixture, which shortens the time the butter needs to be whipped, to dissolve the sugar. I've never seen it made with shortening before, but it's essentially an Ermine Buttercream, which I think is the most stable of the buttercreams. The only other difference I can see is that an Ermine calls for 5 T. flour, and this version calls for 4 T. (1/4 c.). Many people don't know that an Ermine is the classic, original, and authentic frosting for a Red Velvet Cake. I make it often for other cakes, too, and just used it to pipe on 350 cupcakes for a kids' event at a local mall. The Pioneer Womans uses it on many of her cakes.
September 25, 2019
I normally canât be bothered leaving comments or reviews,but this beautiful recipe deserved it !! Iâve been interested in decorating cakes lately and started searching online what is used for frostings . Let me tell you Iâve tried about 8 different recipes in a week lol.(overworked my mixer ) 😬 None I was really happy with , either too buttery,too thick,would start to melt as I started decorating ,said they could be frozen but the they actually split when remixing ,so Iâve had all sorts of trouble . But I made this recipe last night the consistency is absolutely beautiful looks like a pretty cloud ,the taste is amazing not too sweet but just enough without it being sickly like the normal butter cream recipes. I could stay here and rant about it all day..lol but I need to make a cake to use it with now or I may eat it all from the bowl !!
The reason you have lumps is because you have to cover the flour and milk mixture with plastic wrap put right on the cooked mixture so no air can get between the plastic wrap and will call it pudding. I also strain it with a fine wire strainer before I put the plastic wrap on it to get any lumps that my not have cooked out. If you do have some thicker lumps after it cools i'd strain it again. No one ever told me to do this but I figured it out for myself after I dealt with lumpy frosting for a while.
June 9, 2019
I have been using this on Wedding cakes and every other flavor of cake for over 58 years and it is everyone in our family and friends all time favorite frosting. I do keep my cakes with this frosting refrigerated or in a air conditioned room. It is made with milk and in a warm room for too long I would think it could spoil quicker then if refrigerated but that is my belief. My recipe calls for 1/4 teas. of salt but I haven't used it mine for a long time so not sure it really needs it.
I haven't tried this recipe yet but keen to see how smooth it is. I have been on the elusive hunt to find a mock cream that is silky smooth. Just one question, I always thought shortening was butter ?? but notice there is butter in the recipe. What are you using for shortening ?
Shortening and butter are two different ingredients. Butter is found in the dairy section of the grocery store and shortening is found in the baking aisle.
March 15, 2019
This turned out wonderfully--smooth and not too sweet.
this is for Guest foodie. The milk and flour mixture needs to be really cool or it will curdle. I usually make it in the morning before I complete the recipe making sure that is cold. this recipe was given to me for the red velvet cake 40 years ago. I am making red velvet cupcakes and inserting the whipped cream mixture through the top to the middle and frosting with cream cheese icing. My favorite icing. My recipe calls for crisco and I think butter also.
January 20, 2018
This kind of cooked frosting is an old recipe. And it is SO good. I have my grandmother's recipe box and there are several different recipes for this in there. I love it!
The frosting may not have been beaten long enough. Just before it turns into billowy clouds, it looks like a curdled mess.
Can you frost a wedding cake with this mock frosting?
Yes, you can, of course it depends on what kind of frosting you are looking for. For something as important as a wedding cake I would HIGHLY recommend making a test batch (or two!) of the frosting first to see if it's what you want.
January 6, 2017
This is also delicious filling for whoopee pies, and if desired you can add a little marshmallow creme. It can be, but doesn't need to be refrigerated. And yes, you use granulated white sugar. I have made this recipe for many years. People are shocked when you tell them how you made it!
December 4, 2016
Ive been making this recipe for many years. It only seems to get better.
In the description it says "yuck to Crisco, but ingredients list it. Did you use all butter, or made as written?
No where does it say "yuck to crisco" on our site so I'm not sure where you are seeing that. This recipe uses shortening.
January 7, 2016
I have used this frosting with Banana Cake. Delicious. Always used just butter. Will try with the shortening and let you know.
January 4, 2016
I'm a chef and have been testing and trying new recipes for mock cream as substitute for my cakes because I cannot stand buttercream. This is THE BEST mock cream I have made and have added this recipe to my book, as it is simply DELICIOUS! I'm so happy I have this recipe, I truly am. Thank you so very much.
November 4, 2013
Perfect frosting and holds up well.
July 7, 2013
This is a good old fashioned kind of frosting. Whipped up nicely.
for some reason,mine came out lumpy and unappealing. It tasted good, but you had to get past the appearence. Anyone know why this is?
July 6, 2011
I too have been searching for this recipe! My mother and aunt who used it most often didn't title it and I only remembered the ingredients but not proportions. This is a silky addition to a cake and allows the cake's flavor to come through.
June 22, 2011
Homemade is so much better,thank you Liana for submitting this recipe!
April 19, 2011
I had this recipe from my Grandma and lost it so glad to find it Thank You it is delicous
April 19, 2010
I have been after a mock cream recipe for a long time but no website or cake decorating book had one - thanks to who ever decided to include this recipe here
September 29, 2008
This is the best moch whip cream icing I have ever made. It is simply delicious. It was easy to make and it is now one of my favorites.
August 21, 2008
Back in the late 50s this recipe was all the rage, and I loved making it for special cakes. Since I couldn't remember the quantities of the ingredients, I checked your website. I found it! This is the best icing ever - so light and tasty. Try it; you'll never use another icing recipe again...believe me.