Creamy Whipped Frosting

Creamy Whipped Frosting

14 Reviews 2 Pics
Recipe by  BUCHKO

“Made with evaporated milk, this achieves the consistency of whipped cream.”

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Adjust Servings

Original recipe yields 1 frosting for 9x13 inch cake



  1. In a large bowl, cream butter, shortening, sugar and vanilla for 8 to 10 minutes. With mixer on high, add cold evaporated milk 1 tablespoon at a time.
  2. Frost cake as desired and keep refrigerated.

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Reviews (14)

Rate This Recipe


The only thing I did different was use Powdered Sugar instead of white sugar. It came out just like the whipped cream frosting I've had from bakeries. I WILL suggest the following: make sure you use butter and not margarine or spread. Also, really beat it well. It takes awhile for the evap milk to start setting.



This recipe was one that I decided to try because it seemed easy and I had all the ingredients in the house. Along with what other raters have to say, I found it quite waxy tasting when in the bowl, but when I tried it spread thinly on a cupcake, it tasted fine. I probably wouldn't be making it again, as there's nothing extraordinary about it and it just wasn't what I was looking for.



I tried this because I had limited ingredients in the house. It turned out very waxy tasting and I didn't even use it on my cake.

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Amount Per Serving (18 total)

  • Calories
  • 137 cal
  • 7%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 46 mg
  • 2%

Based on a 2,000 calorie diet



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Whipped Cream Frosting


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Creamy Frosting