princessmargie Posted 3 Feb 2009 , 9:30pm

Oops...I think this may have been answered already. Sorry for the duplicate question icon_razz.gif

MissCathcart Posted 14 Aug 2009 , 1:04am

I used the regular Kitchenaid paddle to make this recipe, but it took a very long time, even using superfine sugar. Then I tried the recipe after I purchased the BeaterBlade paddle. Wow, what a difference. Talk about fluffy, with no sugar grit. Now I use the BeaterBlade for all my cakes, and icings. Boy, do I reccommend that BeaterBlade. That was the best $25 I ever spent.

AKA_cupcakeshoppe Posted 15 Aug 2009 , 4:44am

I have made this lots of times and only have a hand mixer, still no lumps. it takes a long time though.

calicopurr Posted 17 Aug 2009 , 12:42am
Quote:
Originally Posted by hellie0h

Here is a recipe from cc, it is called bakers butter cream. I have made this before and it is like a whipped cream texture and taste. I don't freeze it as it states in the recipe, I just frost the cake. I have also sub the sugar for splenda sugar for a diabetic frosting. Pulse regular sugar in food processor if you don't have superfine sugar.
http://www.cakecentral.com/cake_recipe-2114-18-Bakers-Butter-Cream.html



The recipe above is much better than the mock whipped cream I made in a previous post on this thread. I even added choc. malt sryup. It's a soft icing. The texture is just like whipped cream, only there's no milk. The recipe above uses water. I used regular cane sugar. Just keep whipping it unti you don't feel grit between your fingers. Here are mine...delicious at room temp, but I'm sure they will be better in the fridge. That's where they are and I'll test another one when they are cold. Next time I make this, I am going to make it with 100% butter to see if I love it even more.
LL

jonahsmom Posted 13 Feb 2010 , 6:40pm

Does the first recipe need to be refrigerated?

mellee Posted 17 Feb 2010 , 11:14am

Hi. Just thought I'd throw my two cents in. I've made this recipe a zillion times. I always use a blender for the milk and flour--ALWAYS. I know it's an extra step, but it makes a HUGE difference. Once the milk and flour have cooked and start to thicken, poor the mixture into a bowl and put plastic wrap on right away, flattening the wrap all the way down to the surface of the mixture so no air gets at it. This way you'll have no "skin" to deal with when it cools.

I've experimented a lot and have decided that powdered sugar is the way to go. Otherwise you'll be beating the stuff for 15 minutes or longer! Also, when milk is cook, cooled, and combined in a recipe, the spoilage factor is not as dire because the liquid ratio has changed dramatically. I wouldn't leave this recipe (or any recipe) on the counter for months, but I have left this recipe on the counter for several days and it has been fine. This recipe doesn't crust, which is a bummer, but it's so nice and light and not too sweet. I love it!

Now I am off to check that recipe that hellieOh gave a link to! icon_smile.gif

Ronbob1984 Posted 17 Feb 2010 , 2:41pm

Can you sub corn starch for flour in this recipe. I would like to make it "Gluten Free".

2SchnauzerLady Posted 17 Feb 2010 , 3:05pm

I can get bettercreme, but I don't want the large quantity I would have to buy. These are perfect! Thanks so much!

rhondab Posted 17 Feb 2010 , 3:14pm

Yes, corn starch works as well as flour - did a batch of each, couldn't tell the difference. I iced a sheet cake, added fondant cut-outs with no problems, and got lots of good comments on the taste.

Ronbob1984 Posted 17 Feb 2010 , 3:17pm

Do you use the same amount of corn starch as flour?[/quote]

splash2splat Posted 17 Feb 2010 , 3:43pm

So I have a question - for those of you that can get bettercream and have tried these recipe do they taste similar?

mellee Posted 18 Feb 2010 , 11:11am

Ronbob1984, I made it once with cornstarch, but if I recall I used TWO tablespoons of cornstarch as opposed to the four tablespoons of flour that I usually use. I could tell a slight difference but not much. The great thing about this recipe is that it's dirt cheap. So go ahead and experiment. I'd try the two tablespoons first if I were you because cornstarch is an excellent thickener, and then go from there if you're unsatisfied.

As for the taste splash2splat, I have eaten both of the these recipes side by side. They have some similarities but lots of differences too. Of course, it all depends on how you flavor your recipe too. But in terms of mouth feel, there is a difference. Actually I like them both. I love Bettercreme, but I can't get it in the frozen cartons here (only prewhipped and a huge amount, and I don't want that), so I am happy with the mock whipped cream.

Try my flavoring if you like. It's not like Bettercreme, but I think it's delicious. To your basic mock whipped cream recipe (which I make with shortening) add: 1 tsp. vanilla extract, 1/2 tsp. butter flavor, and 1/4 tsp of almond extract. I hope you like it!

splash2splat Posted 18 Feb 2010 , 2:48pm

Thank you!

Ronbob1984 Posted 18 Feb 2010 , 3:49pm

Melle,
Thank you so much for your help. I will try this!

Robin

djs328 Posted 18 Feb 2010 , 9:03pm

This is great information! Can't wait to play! icon_smile.gif

min5779 Posted 20 Feb 2010 , 1:55am

I tried the first one today, for the filling of my first cake and it was a lot better than I thought it was going to be... thanks!!!! icon_smile.gif

Ixtli Posted 27 Feb 2010 , 11:17pm

I, too, don't have bettercreme in my area, so these are great, thanks

SMcDonald Posted 20 May 2010 , 5:16am

So excited to try these out!

MissCathcart Posted 9 Aug 2010 , 3:55pm

This recipe is nice to have on hand, especially if you're out of powdered sugar. Since regular buttercream is too sweet for me it's been a good substitute for some cakes. Not good in hot weather. Aren't you glad Autumn is coming?

butterfly23 Posted 18 Aug 2010 , 5:08am

[quote="micnmax2003"]Since I am unable to purchase Bettercreme...I came across these recipes which are suppose to be close from recipelink.com

Mock Whipped Cream Frosting with Cocoa Variation

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

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

CHOCOLATE VARIATION: Add 3 tablespoons cocoa.

Chocolate Mock Whipped Cream Frosting

1 stick (1/2 cup) margarine
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

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

Orange Mock Whipped Cream Frosting

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. oleo or butter
1 c. whipping cream

Cook together all but oleo and cream. Cook over hot water. Stir frequently. When thick, add oleo. Cool. Whip cream until stiff. Fold cooled orange filling into cream. Spread on carrot cake. Better if made day before. Must be refrigerated. Can be frozen.

Lemon Mock Whipped Cream Frosting

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

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

Mock Whipped Cream Frosting with Variations

5 tbsp. flour
1 c. milk

Put above ingredients in a blender until completely mixed or mix with a whisk, but it must be completely blended. Put into a small pot and cook over low heat until the consistency of pudding. COVER AND COOL COMPLETELY. Set aside, then:

1/2 c. butter or margarine
1/2 c. Crisco shortening
1 c. granulated sugar
1 tsp. vanilla

Cream together 1/2 cup of shortening and 1/2 cup of butter or margarine until light and fluffy. To that add 1 cup granulated sugar a little at a time and beat until the sugar is dissolved. THIS MAY TAKE AS LONG AS TEN MINUTES - BE PATIENT. When dissolved or near to being dissolved, add the cooled flour mixture and beat until fluffy, then 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

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

Combine flour and milk in saucepan and cook over LOW HEAT until thick, stirring constantly. Cream the margarine, shortening and sugar together for 4 minutes. (Can use all margarine). Add cooled flour mixture and vanilla; beat an additional 4 minutes. Fold in instant pudding mix and nuts - spread on cooled cake.[/quot WOW thanx for all this variations

Tor1985 Posted 5 Nov 2010 , 3:59pm

I can't wait to try this with cupcakes this afternoon!!
Thanks

icer101 Posted 5 Nov 2010 , 4:20pm

hi, gold medal. WONDRA, is great to use also. A c/c member uses this and shared it once. I now see at my walmart , they carry it. hth

BORIKS03 Posted 5 Nov 2010 , 4:27pm

Thanks for sharing

megandeann Posted 5 Nov 2010 , 4:38pm

Can't wait to try these

Annabakescakes Posted 18 Nov 2010 , 5:15am

Has anybody posted these in the recipes? I can't find them if they have, and they should if they haven't! (I wonder how many AMAZING recipes are hiding in the billion pages of forums?)

AKA_cupcakeshoppe Posted 23 Nov 2010 , 4:15pm

I still use this but with powdered sugar instead, just because it dissolves easily. People have said that my icing tastes like ice cream icon_smile.gif

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