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!

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.

Happy Baking,

Betsy
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