Hi AJ, Hopefully someone will post a 'tried and true' recipe for you. In the meantime, here are some variations for you to experiment with. If you try them please share the results!

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MOCK WHIPPED CREAM FROSTING WITH COCOA VARIATION

3/4 cup milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 cup 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 unsweetened cocoa powder.

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CHOCOLATE MOCK WHIPPED CREAM FROSTING

1 stick (1/2 cup) margarine
1/2 cup sugar
1 tsp. vanilla
1 envelope (1 oz) semi-sweet chocolate (or 4 tbsp. unsweetened cocoa powder)
1/2 cup 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.

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ORANGE MOCK WHIPPED CREAM FROSTING

3 cups 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. butter or margarine
1 cup heavy (whipping) cream

Cook together all but butter and cream. Cook over hot water. Stir frequently. When thick, add butter. 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.

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LEMON MOCK WHIPPED CREAM FROSTING

1 cup milk
5 tbsp. flour
1 1/4 cups sugar
1 cup 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 cup milk
1/2 cup Crisco shortening
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 tsp. vanilla

Put milk and flour 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.

Cream together shortening and butter until light and fluffy. To that add ugar 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 unsweetened cocoa powder may be added. If you like color it takes food coloring beautifully.

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MOCK WHIPPED CREAM FROSTING WITH PUDDING MIX

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

Combine flour and milk in saucepan and cook over LOW HEAT until thick, stirring constantly. Cool.

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.

Happy Baking,

Betsy
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