Mock Whipped Cream Icing
Elevate your desserts with this delightful Mock Whipped Cream Icing—a butter-based frosting that rivals the lightness of real whipped cream without the need for heavy whipping! Perfectly smooth and airy, this homemade icing comes together in just 15 minutes with pantry staples like unsalted butter, powdered sugar, vanilla extract, and a touch of milk or heavy cream. The creamy texture is incredibly versatile, making it ideal for frosting cakes, cupcakes, or even as a dip for fruit. With its luscious flavor and easy preparation, this recipe is a dreamy alternative to traditional whipped cream, offering stability and a professional finish for your baked creations. Prepare to impress with this quick and simple frosting that can be stored for up to a week and re-whipped to perfection!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (room temperature)
- 3 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 4 tablespoons Milk or heavy cream
- 1 pinch Salt
Instructions
In a large mixing bowl, add 1 cup of unsalted butter. Using a handheld or stand mixer, beat the butter on medium speed until it becomes smooth, creamy, and slightly pale—about 2-3 minutes.
Gradually add the powdered sugar, 1 cup at a time, to the creamed butter. Beat on low speed initially to prevent a sugar cloud, then increase to medium speed. Continue mixing until the powdered sugar is fully incorporated and the mixture is thick and fluffy.
Add 2 teaspoons of vanilla extract and 1 pinch of salt to the mixture. Beat on medium speed to combine and enhance the flavor.
Slowly drizzle in 4 tablespoons of milk or heavy cream, 1 tablespoon at a time, while continuing to beat the mixture. This helps achieve the light and fluffy texture similar to whipped cream.
Once all the milk or cream is added, turn the mixer to high speed and whip the icing for an additional 2-3 minutes until it becomes airy and smooth.
Taste the icing and adjust the sweetness or vanilla flavor if needed. If the consistency is too thick, add a small splash of milk or cream and mix again until desired texture is reached.
Use immediately to frost cakes, cupcakes, or desserts. You can also store it in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature and re-whip before using if refrigerated.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 363.5 g | 132% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 356.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 124 mg | 10% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
