Mock Whip Cream Frosting Recipes

NAN MAC'S MOCK CREAM

Steps:

• Combine sugar and water in a saucepan. Stir over low-medium heat to dissolve the sugar completely before bringing mixture to the boil. Simmer for 5 minutes.
• Place sugar mixture in fridge and allow to cool.
• Whip the butter in a stand mixer until a pale colour. Add vanilla essence and mix well.
• Gradually add the cooled sugar mixture while continuing to whip the butter mixture.

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:

• 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

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!

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.