Best 6 Mock Whip Cream Frosting Recipes
Indulge in the delectable world of mock whip cream frosting, a delightful dairy-free alternative that promises a symphony of flavors and textures. This versatile frosting, crafted with plant-based ingredients, offers a rich and creamy consistency that rivals its traditional counterpart. Whether you're a vegan, lactose-intolerant, or simply seeking a lighter frosting option, this collection of recipes will guide you through the art of creating this delectable topping. From the classic Vanilla Mock Whip Cream Frosting, a timeless favorite that complements any cake or cupcake, to the luscious Chocolate Mock Whip Cream Frosting, a decadent treat for chocolate enthusiasts, this article presents a diverse range of flavors and styles to suit every palate. Dive into the secrets of creating a fluffy and stable frosting using simple ingredients like coconut cream, silken tofu, and vegan butter, and discover how to achieve the perfect balance of sweetness and richness. With step-by-step instructions and variations for each recipe, you'll be whipping up this delightful frosting in no time. Embrace the joy of baking and decorating with mock whip cream frosting, a guilt-free indulgence that will elevate your culinary creations to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
WHIPPED CREAM FROSTING
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste
Provided by Food Network Kitchen
Time 10m
Yield 4 cups
Number Of Ingredients 4
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 WHIPPED CREAM ICING
This is a light-as-a-cloud icing, it's similar to a whip cream texture, please remember to bring milk or half and half to a lukewarm temperature in the microwave or the sugar will remain grainy, also this *must* be whipped for 10 minutes --- this is a tried and true recipe that *will* work perfectly if the directions are followed correctly.
Provided by Kittencalrecipezazz
Categories Dessert
Time 11m
Yield 2 cups
Number Of Ingredients 6
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!
Nutrition Facts : Calories 1739.6, Fat 124.7, SaturatedFat 59.3, Cholesterol 200.1, Sodium 550.7, Carbohydrate 156.5, Sugar 150.7, Protein 4.7
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NOT-SO-SWEET WHIPPED FROSTING
Made from only 4 ingredients, this lightly sweetened whipped frosting is creamy and fluffy, yet holds its shape when piped with a piping tip. For best results, review the success tips above and recipe notes below before you begin.
Provided by Sally
Categories Dessert
Time 8m
Number Of Ingredients 4
Steps:
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners' sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out.
- Switch to a whisk attachment (if you haven't already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. This time can vary depending on exact temperature of ingredients, temperature in kitchen, and even the humidity. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You're looking for a thick, airy consistency with stiff peaks. If you were to shimmy and shake your bowl, the frosting would hardly move. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it's over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. Use more heavy cream if needed to smooth out.
- After you make the whipped frosting, it's ready to frost your cupcakes, cake, or other confections. After frosting a cake or cupcakes with this frosting, I strongly recommend refrigerating them uncovered for at least 30 minutes to help "set" the frosting (especially when using on a layer cake). Then you can serve or set out for a few hours before serving. And please note that you'll notice the frosting becomes thicker and airier the longer it sits in your mixing bowl. This is not a problem and can easily be fixed by gently stirring it to pop any air bubbles. Likewise, if you notice the frosting really airy and looking over-whipped as you pipe it with piping tips, either "massage" the frosting while it's in the piping bag (sounds weird, but this can help deflate air bubbles) or pipe back into the mixing bowl and gently stir it. You can even stir in a splash of heavy cream to thin/smooth out if needed.
- After the 30 minutes of refrigerating to "set" the frosting as instructed in step 3, frosted confections are fine to serve or sit out at room temperature for a few hours. If you plan to serve later than that, such as the next day, I recommend storing in the refrigerator. Lightly cover as best you can. Confections topped with this frosting can be made ahead and refrigerated for up to 2 days.
WHIPPED CREAM FROSTING
A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese.
Provided by Tom Parker
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 18 g, Cholesterol 61.3 mg, Fat 17.5 g, Protein 2 g, SaturatedFat 11 g, Sodium 90.8 mg, Sugar 16.8 g
STURDY WHIPPED CREAM FROSTING
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.
Provided by Jo-Lynn Jansen
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 10 g, Cholesterol 68.5 mg, Fat 19.1 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 89.6 mg, Sugar 8.6 g
Tips:
- To make the frosting lighter and fluffier, whip the heavy cream until stiff peaks form.
- For a richer frosting, use full-fat cream cheese.
- If you don't have powdered sugar, you can make your own by blending granulated sugar in a food processor or blender until it's fine and powdery.
- To make the frosting more flavorful, add a teaspoon of vanilla extract or almond extract.
- If you want a colored frosting, add a few drops of food coloring to the whipped cream before you add the other ingredients.
- Use the frosting immediately after making it, or store it in the refrigerator for up to 3 days.
Conclusion:
Mock whip cream frosting is a delicious and easy-to-make alternative to traditional buttercream frosting. It's perfect for cakes, cupcakes, pies, and other desserts. With just a few simple ingredients, you can create a light, fluffy, and flavorful frosting that will impress your family and friends. So next time you're looking for a frosting that's both delicious and easy to make, give mock whip cream frosting a try. You won't be disappointed!
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