The key to the mock frosting
Contributed by bobbieb
cook milk, flour and salt until thick. Cool completely. (I made mine in the morning. Didn't use until afternoon) Cream butter, shortening and powdered sugar for 4 minutes. I started on low until combined then cranked it up to high. Half way through I scraped the sides. Add cooled flour mixture. Beat again for 4 minutes. (same way as butter mixture) Stir in vanilla.
I put it in the fridge until I needed it. It sets up nicely and is easy to pipe. As long as it is cold it will hold shape.
The key is beating it for 4 minutes for the butter mixture and 4 minutes for the flour mixture. I used the paddle attachment for my KA.
Alternative Mock Whipped Topping
Contributed by CandyLady
1 cup milk with 3 tbls cornstarch...cook until thick stirring constantly and chill until cold.
1/3 cup crisco
1 stick butter
1 cup granulated sugar
beat well and then add cold milk mixture with flavorings.
Lemon Mock Whipped Cream Frosting
Contributed by cupcakeshoppe
1 c. milk
5 tbsp. flour
1 1/4 c. sugar
1 c. shortening
1 tsp. lemon extract
1 tsp. vanilla
Used stick margarine instead of shortening and no vanilla
make sure the milk/flour mixture was smooth and the i poured it in a bowl, covered it with plastic wrap, stuck the plastic directly onto the mixture so it won't form a skin. stuck it in the fridge for about three to four hours before i began mixing the butter/sugar/flavoring.
so i beat the butter first, then the sugar, added the lemon extract. then i added the cooled milk/flour mixture bit by bit, like a tablespoon at a time. the mixer was at low. after i added all the mixture, i let the mixer go fast, like at 3 (mine can only go up to 4) and like in 30 seconds it went from being clumpy and grainy to really smooth and fluffy.
Thats everything about the mocked thats on the cuppy thread file! So if you wanted something different its not on this file !
Does anyone have the recipe for the mock whipped topping that is supposed to be close to the bettercreme?? I see on the cupcake thread where it references some suggestions (on the recipe link) but I can't find the actual recipe
I would sure appreciate someone's help!! Thanks..
This is on this thread...about page 9, I think. It's Melody25's recipe:
I've been working on making the Mock whipped in all the flavors Melvira has made in the Bettercreme. I can't find the Bettercreme in my area, and I have found the Mock Whipped to come as close as possible. It tastes great, it's really creamy, and I have people that hate frosting devour my cuppies with this frosting. Here is the original recipe..
Mock Whipped Cream Frosting
3/4 c. milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 c. powdered 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.
And here are my changes to this recipe...
I add in 1/2 of a package of Dream Whip. I add that and the salt and vanilla in with the powdered sugar. And Mix on the highest setting in my KA.
This recipe takes a little bit of muscle because you have to constantly stir the Flour and milk over a medium heat, to prevent a ton of clumps. I let it cool about 20 minutes then pour it into a strainer (one of those fine mesh shifters) and then work it through with a spoon to remove any clumps. Clumps in this frosting completely ruin it.
To get Chocolate Malt....
Measure out 1/2 cup milk and add the Hersheys Chocolate Malt Syrup to the milk to get 3/4 cup, stir it really really well to combine it. Pour it into your pan, add the flour and cook as usual.
To get Peanut Butter...
Do the same with the milk as in the Chocolate Malt, except add the Reese's Peanut Butter Topping (it's in an Orange bottle, i found it at Wal Mart by the Chocolate syrups). Then replace 2 TBS of butter with Peanut Butter. Then make per the directions.
I'm going to be working on different flavors when I get the chance and will post recipes and changes when I get them done. I'll be working on the Strawberry Malt and a Cream Cheese version soon.
Also... I have found that a double batch of this will fill and frost 2 dozen cupcakes.
Hey mcdonald.. Let us know if you try it and how you like it !
Sorry to jump in at the end with probably a question that has been answered already; but can you tell me if Bettercreme is in place of buttercreme icing? like for a cake? I need a good buttercreame icing recipe. This sounds so fun from the first few pages. Currently all I use is the wiltons basic recipe. It's ok but i want something better for my cakes.
Yes, you can use Bettercreme in place of buttercream icing. But, it is a different consistency!! It's lighter, it's a whipped icing instead of a heavy sugary icing. It's great for warm weather when it's too hot to eat something thats heavier and super sweet. It does borders and basic piping, and some flowers like buttercream but you aren't going to get intricate details like stringwork. It's really good stuff. I don't use it instead of buttercream, but I use it almost exclusively on my cupcakes unless someone requests traditional buttercream, and the opposite for cakes. Buttercream is the default, but if they request something lighter, that's when we break out the Bettercreme. If you have any other questions, ask away!!
Hi Melvira, sorry to butt in, but I read this thread and I runned (yes runned!) to my nearest Cash & Carry to buy Bettercreme 
....I have always wondered what it was or how it works...I once asked the sales-clerk how to use this Bettercreme, but she was clueless...
But, I have a few questions: I've read that there is a risk of over-whipping this stuff so, how long do you whip it? do you whip at high speed? also, I know that fondant would melt on whipping cream...since this is NOT whipping cream you think fondant decorations would not melt if I put them on a cake the night before??
I'm not Melvira and don't know about the overwhipping thing, but I do know I've heard ppl say that you can't use fondant with bettercreme.
No fondant on Bettercreme, sorry. It just doesn't work well. You can easily overwhip it, so you have to be careful. Unfortunately I can't give you a time that it takes because honestly, it whips faster the colder it is. I've taken it straight out of the freezer and squished a little out into the bowl, still all slushy, and it whipped in like 1/3 of the time! If you do accidentally overwhip, pour in a little more liquid and stir... it will come right back to life!
Hey Mel....I am doing some angel food cuppies for Aunt ButtPain and I was debating the frosting type. At first I was going to do the 7 minute frosting, but I'm not sure about how stable that would be. Do you think I could fold a bit of marshmallow fluff into some bettercreme to give it that same sort of taste?
Hall, how far away are you from me? I swear to goodness I am going to bring you some marshmallow syrup!!! I think you could fold in some marshmallow fluff. I would say, start by folding a little into the fluff to sort of 'loosen' it, then fold the fluff into the Bettercreme.
LOL! I swear, Mel....next time we're driving across Iowa on our way to Indy or Ohio....we're meeting up! Cuz I need to get all the good stuff that they never have here. Went to 4 stores...no Hershey's dulce-de-leche syrup at any of them...no toasted marshmallow syrup...only malt powder, no syrup. I swear....I'm surrounded by idiots. Sigh.
Well, my husband couldn't locate marshmallow fluff at 9:30 pm at Walmart after his night class (poo...how come women can multitask?), so they're just going to get topped with bettercreme spiked with clear vanilla and call it good. Maybe a tiny drop of rum flavoring to richen up the flavor.
Got it...a bit of vanilla and almond. Check! Changed my mind on the snickers one, too. Going to be an inside-out snickers cupcake. Cuppie is devil's food, filling going to be caramel with chopped peanuts stirred in, topped with malt flavored (nougat) bettercreme and a sprinkling of peanuts.
No fondant on Bettercreme, sorry. It just doesn't work well. You can easily overwhip it, so you have to be careful. Unfortunately I can't give you a time that it takes because honestly, it whips faster the colder it is. I've taken it straight out of the freezer and squished a little out into the bowl, still all slushy, and it whipped in like 1/3 of the time! If you do accidentally overwhip, pour in a little more liquid and stir... it will come right back to life!
Thank you very much Melvira, you're awesome 
Oh hallfamily727.............have you ever looked in the mexican section of stores for dulce de leche? I just happened to see it one day in Walmart...........small cans of dulce de leche (I think it was syrup).......try that!
Susan
Rosie, my pleasure!!
Hall, Alton Brown says he loves you and wants you to have Dulce de leche...
Ingredients
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Directions
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
For the purposes of adding to Bettercreme, I might not cook it quite as thick as he does here.
You know....I had a feeling Alton Brown had a crush on me!
smartin40,is right I have a can its in the mexican section of stores. Looks like a can of sweetened condensed milk , Only its the dulce de leche. Mine is by Nestle.
You know....I had a feeling Alton Brown had a crush on me!
Woah, woah, woah... take a step back here... I meant he loves you in a brotherly 'we are all children of God' way. No... he's on my list of boyfriends and I'm not ready to share him. I blame my husband for giving me the taste for Geek. 
Hi to all!! Hi Melvira! I just took the time to read this whole thread and I'm still not sure if I can use Bettercreme as a frosting on a cake. Can I?
I just found a 32oz container and couldn't figure out how to freeze part of it so, I have a LOT of Bettercream in my fridge lol
Anyway, please, please tell me how to use bettercreme as icing for a cake...how do I give it stability? I know I can add a box of powder pudding, but can I add the powder when I'm whipping the bettercreme? also, if I add cream cheese do I whipp the cream cheese first and add the liquid or do I whipp them both separate and then mix? also, can I do borders with bettercreme?
Thank you Melvira!!!!
Ok Rosie, get your pen ready!! 
Yes, you can absolutely use Bettercreme to ice a cake. In fact, it is amazing! You do not need to do anything different to it for that, simply whip it and it is stable! Simply ice the way you normally do, with a spatula or the icer tip, however you do buttercream. You can also do borders, some flowers, some basic piping, etc. but it does not work for things like stringwork or some more intricate decor and flowers. Also, it will not take dark colors, you are best to stick with pastels, or you'll make yourself nuts trying to get it dark.
If you want to add pudding, add the dry mix to the liquid bettercreme, then whip. If you are using cream cheese, here are the instructions: (bring cream cheese to room temp for ease of use) Whip 8 oz cream cheese until soft, whip in 1 small pkg. pudding and 1/2 cup milk. Set aside. Whip 2 cups Bettercreme to semi-stiff peaks, fold into pudding mixture. You can also add extract to enhance flavor.
Enjoy!!!
Ok Rosie, get your pen ready!!
Yes, you can absolutely use Bettercreme to ice a cake. In fact, it is amazing! You do not need to do anything different to it for that, simply whip it and it is stable! Simply ice the way you normally do, with a spatula or the icer tip, however you do buttercream. You can also do borders, some flowers, some basic piping, etc. but it does not work for things like stringwork or some more intricate decor and flowers. Also, it will not take dark colors, you are best to stick with pastels, or you'll make yourself nuts trying to get it dark.
If you want to add pudding, add the dry mix to the liquid bettercreme, then whip. If you are using cream cheese, here are the instructions: (bring cream cheese to room temp for ease of use) Whip 8 oz cream cheese until soft, whip in 1 small pkg. pudding and 1/2 cup milk. Set aside. Whip 2 cups Bettercreme to semi-stiff peaks, fold into pudding mixture. You can also add extract to enhance flavor.
Enjoy!!!
Melvira, you're an angel!!! I took notes and I'm going to do it right this very moment after I finish writing this message. 
Graciasssssss!!!
My pleasure dear!! Good luck and let me know if you have any other questions!
If you are doing a cake, let me tell you my favorite way to do it... Do a 2 layer cake and torte it into four, fill it with Bettercreme that's been whipped with a complimentary extract flavor, then ice with it too. It makes the lightest, most wonderful treat!! My favorites right now are banana and coconut. Here is an example!!
I call them "Bliss Cakes" and they truly are!!
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