Wal-Mart Bakery-style whipped frosting

So, I have to admit that I *really* like Wal-Mart’s whipped frosting that they put on their cakes. It’s much lighter than their buttercream and it’s easy to use while decorating.

I found this recipe online for a knock-off of this whipped frosting. There are actually several recipes that I’m going to post, but the first one is the one I’m talking about specifically. I haven’t made it (YET!) but I plan to do so with the next cake or cupcakes I make. Unless I make Irish Car Bomb Cupcakes cuz those have a very specific frosting. LOL I digress. At any rate, here’s the recipe. If any of y’all try it, let me know what you think!

Originally posted at http://www.recipelink.com/msgbrd/board_14/tklcc.html (a message board) by Betsy:

Mock Whipped Cream Frosting

Ingredients:

  • 3/4 c. milk
  • 3 tbsp. flour
  • 6 tbsp. butter
  • 6 tbsp. shortening
  • 3/4 c. sugar
  • 1 1/2 tsp. vanilla
  • 1/4 tsp. salt

Instructions:

  1. Cook milk and flour until thick.
  2. Cool.
  3. Beat butter, shortening, and sugar for 4 minutes in a bowl.
  4. Add flour and milk mixture.
  5. Beat 4 minutes.
  6. Add vanilla and salt.

 

Chocolate Mock Whipped Cream Frosting

Instructions:

  • 1 stick (1/2 cup) butter
  • 1/2 c. sugar
  • 1 tsp. vanilla
  • 1 env. (1 oz) semi-sweet chocolate or 4 tbsp. cocoa
  • 1/2 c. milk
  • 2 tbsp. flour

Instructions:

  1. In bowl mix butter, sugar, vanilla, and chocolate or cocoa.
  2. In pan, mix milk and flour mixture and cook on low until thick.
  3. Cool in refrigerator.
  4. When flour mixture is cool, mix with chocolate mixture and beat until smooth.

 

Orange Mock Whipped Cream Frosting

Instructions:

  • 3 c. sugar
  • 1 1/2 tbsp. flour
  • 1/4 tsp. salt
  • Grated rind of 1/2 orange
  • 2 1/2 tbsp. fresh lemon juice
  • 1/4 c. fresh orange juice
  • 1 egg, slightly beaten
  • 1 tbsp. butter
  • 1 c. whipping cream

Instructions:

  1. Cook together all but butter and cream.
  2. Cook over hot water.
  3. Stir frequently.
  4. When thick, add butter.
  5. Cool.
  6. Whip cream until stiff.
  7. Fold cooled orange filling into cream.
  8. Spread on carrot cake.
  9. Better if made day before.
  10. Must be refrigerated. Can be frozen.

 

Lemon Mock Whipped Cream Frosting

Instructions:

  • 1 c. milk
  • 5 tbsp. flour
  • 1 1/4 c. sugar
  • 1 c. shortening
  • 1 tsp. lemon extract
  • 1 tsp. vanilla

Instructions:

  1. Shake in shaker milk and flour until smooth.
  2. Cook mixture over medium heat, stirring constantly until smooth and creamy.
  3. Let cool.
  4. Beat sugar, shortening and extracts until creamy.
  5. Add to cooled mixture.
  6. Beat on high until sugar has dissolved and mixture is smooth and creamy.

 

Mock Whipped Cream Frosting with Variations

Instructions:

  • 5 tbsp. flour
  • 1 c. milk
  • 1/2 c. butter
  • 1/2 c. Crisco shortening
  • 1 c. granulated sugar
  • 1 tsp. vanilla

Instructions:

  1. Put flour and milk in a blender until completely mixed or mix with a whisk, but it must be completely blended.
  2. Put into a small pot and cook over low heat until the consistency of pudding.
  3. COVER AND COOL COMPLETELY.
  4. Set aside.
  5. Cream together shortening and butter until light and fluffy.
  6. To that add sugar a little at a time and beat until the sugar is dissolved. THIS MAY TAKE AS LONG AS TEN MINUTES – BE PATIENT.
  7. When dissolved or near to being dissolved, add the cooled flour mixture and beat until fluffy
  8. Add vanilla.

NOTE: Other flavors may be substituted for the vanilla. Also, liquid chocolate or cocoa may be added. If you like color it takes food coloring beautifully.

 

Mock Whipped Cream Frosting with Pudding Mix

Instructions:

  • 4 tbsp. flour
  • 1 c. milk
  • 1/2 c. butter, softened
  • 1/2 c. shortening
  • 1 c. sugar
  • 2 tbsp. vanilla
  • 2 tbsp. instant pudding mix (any flavor desired)
  • 1/2 c. chopped nuts

Instructions:

  1. Combine flour and milk in saucepan and cook over LOW HEAT until thick, stirring constantly.
  2. Cream the butter, shortening and sugar together for 4 minutes.
  3. Add cooled flour mixture and vanilla; beat an additional 4 minutes.
  4. Fold in instant pudding mix and nuts.
  5. Spread on cooled cake.
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