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Creamy Whipped Frosting

Creamy Whipped Frosting

BUCHKO

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

TREESAP
33
3/9/2009

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.

Polexia
12
9/4/2007

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.

BETHRACHEL
9
1/22/2006

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.