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Whipped Cream Frosting

Whipped Cream Frosting

Linda Garrett

This is our homemade version of whipped cream frosting. Yummy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Cook flour and milk over low heat until thick.
  2. Cream together sugar, butter and shortening until smooth. (Sounds greasy, but it is good and mixes in.)
  3. When the flour mixture is cool add a small amount to the sugar mixture and beat. Continue to add small amounts of the flour and milk mixture to the sugar mixture until it is all mixed in. Whip until it is has the texture of whipped cream. This is best when it is made a few hours or the day before. Enjoy!!
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I have to say that this is the only icing I will make from now on. I was a little skeptical because of the reviews I read, but I followed the recipe and directions to the t, and it turned out amazing. I let the flour mixture cool in the refrigerator until it was cold, and beet it in really well. I whipped it longer than I would normally because everyone said it was really grainy. Mine wasn't, and it wasn't buttery either. It was perfection!


I make decorated cakes and have made hundreds of pounds of icing but I don't really like it. THIS I could eat the whole bowl. The key is MIX WELL. It is not greasy and when done correctly tastes like whipped cream. It is not overly sweet and not grainy providing you beat the fats and the sugar for 2 - 3 minutes before adding the flour mixture. I will never make cream cheese icing again!


It tasted like butter, not whipped cream. It was to greasy. Personally, I probably wouldn't make it again. (No offense)