Mock Whip Cream Frosting Recipe | CDKitchen.com (2024)

reviews & comments

1. kgleeson09 July 17, 2023

   When would I add cocoa to this recipe and how much? Should the sugar quantity be adjusted?

   • CDKitchen Staff Reply:

     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.

2. RachelB1970 May 4, 2022

   How many cups of frosting does this recipe make? Thanks.

   • CDKitchen Staff Reply:

     As stated in the recipe it makes about 3 cups.

3. RachelB1970 May 4, 2022

   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.

   • CDKitchen Staff Reply:

     Yes, it's regular shortening like Crisco

4. t1958 REVIEW:
   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.

   • CDKitchen Staff Reply:

     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.

5. MaryScoble REVIEW:
   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.

6. Judy REVIEW:
   May 11, 2020

   Growing up, our birthday cakes were Angel Food & 7 minute frosting....loved them & still do. Unfortunately, I can’t 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.

7. Guest Foodie REVIEW:
   May 6, 2020

   I’ve 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❤️

8. Liv March 4, 2020

   Can you make it a chocolate flavour?

   • CDKitchen Staff Reply:

     You could add cocoa powder to it, yes.

9. Jean January 30, 2020

   I’ve 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 can’t 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 I’ll just have to make a test cake. Wish me luck!

   See Also

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10. Janet December 30, 2019

    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.)

11. Bunny September 29, 2019

    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.

12. Angie64 REVIEW:
    September 25, 2019

    I normally can’t be bothered leaving comments or reviews,but this beautiful recipe deserved it !! I’ve been interested in decorating cakes lately and started searching online what is used for frostings .Let me tell you I’ve 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 I’ve 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 !!

13. Pat June 9, 2019

    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.

14. Guest Foodie REVIEW:
    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.

15. Tracy April 29, 2019

    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 ?

    • CDKitchen Staff Reply:

      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.

16. green bean REVIEW:
    March 15, 2019

    This turned out wonderfully--smooth and not too sweet.

17. Guest Foodie July 1, 2018

    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.

18. Vickie REVIEW:
    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!

19. Guest Foodie April 7, 2017

    The frosting may not have been beaten long enough. Just before it turns into billowy clouds, it looks like a curdled mess.

20. Schoolbaker February 14, 2017

    Can you frost a wedding cake with this mock frosting?

    • CDKitchen Staff Reply:

      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.

21. Elizabeth M REVIEW:
    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!

22. Pammylu REVIEW:
    December 4, 2016

    Ive been making this recipe for many years. It only seems to get better.

23. lauri March 2, 2016

    In the description it says "yuck to Crisco, but ingredients list it. Did you use all butter, or made as written?

    • CDKitchen Staff Reply:

      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.

24. Grandmommy Ann REVIEW:
    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.

25. Kryolene REVIEW:
    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.

26. Guest Foodie REVIEW:
    November 4, 2013

    Perfect frosting and holds up well.

27. I'm Elise REVIEW:
    July 7, 2013

    This is a good old fashioned kind of frosting. Whipped up nicely.

28. derptard December 21, 2011

    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?

29. Guest Foodie REVIEW:
    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.

30. Grama Suzy REVIEW:
    June 22, 2011

    Homemade is so much better,thank you Liana for submitting this recipe!

31. amy lou REVIEW:
    April 19, 2011

    I had this recipe from my Grandma and lost it so glad to find it Thank You it is delicous

32. imisocm REVIEW:
    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

33. Betty REVIEW:
    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.

34. Barb REVIEW:
    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.