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.

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

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

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!

Thank you!

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

Robin

This is great information! Can't wait to play!

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!!!!

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

So excited to try these out!

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?

[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

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

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

Thanks for sharing

Can't wait to try these

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?)

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

I just came across this thread and am so glad I did! I can get Bettercreme only sporadically, but like many others, I'd prefer to have a recipe I can make up on my own. Can't wait to try it!

I'll have to try these. The last time I made that whoppie pie filling that called for flour and I DID NOT like the taste...so I'm keeping my fingers crossed on this one!

Has anyone added this mock bettercreme to a cookie dough filling & with what results?

Is this also the filling for Twinkie cake?

Hmm, not sure just an eggless cookie dough filling recipe that I found I think here on CC. Just wanted the filling to have a "lighter" feel to it. Didn't get a reply so am trying it this afternoon on my own!
Will let you know how it goes!

Just what I wanted!!!
I added the mock bettercreme to the cookie dough filling and beat the tar out of it and it is almost mousse(y), thats a word right...lol! Anyhow it did lighten it up quite a bit and instead of adding the vanilla I used maple flavour and it is going to fill a chocolate chip cake. Still tastes like cookie dough just not so heavy.

Just what I wanted!!!
I added the mock bettercreme to the cookie dough filling and beat the tar out of it and it is almost mousse(y), thats a word right...lol! Anyhow it did lighten it up quite a bit and instead of adding the vanilla I used maple flavour and it is going to fill a chocolate chip cake. Still tastes like cookie dough just not so heavy.

How does this stuff work for piping? Is it stiff enough to do borders and things?

I haven't piped any of it but it is what I would call a medium cosistency and if you wanted it thicker either don't add all of the mock bettercreme to the cookie dough filling or perhaps you could add more icing sugar to thicken it. Just my opinion.

Has anyone tried the pudding recipe? I'm just curious if the pudding fully dissolves. I have made a similar recipe for red velvet cake. We just called this boiled frosting but it was pretty soft. I used it on the shamrock cake in my pics.
I am looking forward to trying this one and hoping the pudding might give it a little more stability as well.

I can get bettercream but it's expensive and to me still has a slight chemical taste unless I really flavor it so this may be a good alternative.

I'm trying this today for cupcakes but I'm wondering - how does this hold up under fondant? It sounds like it might be to soft, do I need to dam it?