Whipped Cream Frosting

Baking By Cocobongo Updated 23 Sep 2010 , 5:06pm by kareninflorida

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Cocobongo Posted 22 Sep 2010 , 2:33pm
post #1 of 6

Hi There

I'm in the Uk and one of my customers has just come back from the states and tried a cake that had whipped cream frosting on it, and want me to make it for him.

I found a recipe online as follows;

1 cup whipping cream
Dash of salt
Rounded 1/3 cup flour, sifted
1 cup butter, soft
1 cup sifted confectioners' sugar, 2 for a stiffer frosting
2 tsp. Vanilla

Does this sound right? Does it turn into a spreadable frosting as the recipe said to put the cream, flour and salt in a saucepan and stir until it turns into a paste like ball. Then once it's cooled, whip the rest of the ingredients into it.

Can anyone help me out on this as I have no clue.

Also, how much does it yield? Enough to fill and cover an 8" round sponge?

Many thanks

Cocobongo icon_smile.gif

5 replies
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JanH Posted 22 Sep 2010 , 10:47pm
post #2 of 6

I don't have any experience with that recipe...

However, this cooked whipped frosting recipe is highly rated on CC:


And another cooked frosting for good measure:


Here's the faux Buttercreme & variations link with recipes:




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kansaslaura Posted 22 Sep 2010 , 11:05pm
post #3 of 6

This is what I use when a customer asks for a "Whipped Cream" icing. This is stable and so light it seems like whipped cream.


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Cocobongo Posted 23 Sep 2010 , 7:07am
post #4 of 6

Thanks for your replies. I think it definately had cream in it. I found this one in the recipe section last night:

Whipped Cream frosting:


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icer101 Posted 23 Sep 2010 , 7:24am
post #5 of 6

cocobongo, you will love the first recipe that you printed. I make this one and others similiiar. I use this recipe , when i make red velvet cakes. in fact , this is the original recipe(similar)sp? for red velvet cakes. Please try it and you will see how good it is. It is not too sweet, just good!!!

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kareninflorida Posted 23 Sep 2010 , 5:06pm
post #6 of 6

I've used the first one that Jan mentioned many times and it's wonderful! I've also made a sugar-free version of it using Splenda, and last St. Patrick's Day, I made an Irish Cream version by substituting Irish cream liqueur for the milk. I've also substituted half & half & heavy cream for the milk, and I've made it using flour instead of corn starch before too. Your recipe is pretty the same one, except that it uses cream instead of milk, flour instead of corn starch, and powdered sugar instead of regular sugar. But the basic structure is the same. It makes an awesome filling for chocolate cupcakes, by the way. icon_biggrin.gif

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