Kelley’s Mock Whipped Cream Icing

  • Serves: Generously ice a one 8- or 9- x 2- inch layer cake or 24 to 32 cupcakes
  • Views: 12304
  • Comments: 15

Cupcakes and photo by Zamode © Sarah Phillips 

Kelley, Premium Member, says: This recipe makes a perfect not-too-sweet icing for cakes. I use this a lot on birthday cakes or when someone says they want an icing that isn't as sweet. This makes a fluffy icing but it won't crust like a buttercream. 

2 teaspoons unbleached all-purpose flour
1/2 cup whole or 2% milk
1/4 cup vegetable shortening (Crisco)
1/4 cup unsalted butter
1/2 cup sugar (granulated or powdered)
Dash of salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional) NOTE: Instead of almond extract, I often add 1/2 teaspoon butter extract. It is great because it really does cut down on the sweetness. 

1. Mix flour with milk in saucepan. Cook over low heat, stirring constantly until very thick (like paste). Cool.

2. Cream shortening and butter together. Add sugar and beat with electric mixer until light and fluffy.

3. Add the cooled flour mixture and beat about 4 minutes or until thoroughly mixed and icing appears like whipped cream.

4. Add a dash of salt and vanilla and almond extracts to icing.

SARAH SAYS: This icing is definitely perishable and needs refrigeration. Cooked frostings of this type are highly perishable. 

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