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Creamy Whipped Frosting

Read Reviews (14)

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

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Original recipe makes 1 frosting for 9x13 inch cake Change Servings

1/2 cup butter, softened
1/2 cup shortening
2/3 cup white sugar

1 teaspoon vanilla extract
2/3 cup cold evaporated milk

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Directions

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.
Frost cake as desired and keep refrigerated.

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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.

—TREESAP

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Most Helpful Critical Review

Sep 04, 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.

—Polexia

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18 Ratings

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Jan 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.

—BETHRACHEL

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Jul 03, 2006

I had a similar recipe but had lost it. This was pretty good. I think mine used all butter. If I were to make this again, I would subsitute the shortening with butter, I didn't enjoy the flavor as much.

—StacieB CO

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Feb 10, 2007

This frosting was to thin and did not have a great flavor. I had to keep putting the cake back in the refrigerator so the frosting would be managable.

—luvsit04

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Feb 04, 2011

The texture of this frosting was questionable. I didn't like the regular granulated sugar in it, because it made the frosting crunchy. I wish I'd tried powdered sugar. The frosting didn't really have much of a flavor, but it did have a waxy feel like one other comment stated. For flavor, I added a small box of orange jello mix and a couple extra tablespoons of evaporated milk. I did not understand why the butter, shortening, sugar and vanilla needed to be beaten/mixed for 8-10 minutes. This is excessive. It's not like I'm making a froth or whipping egg whites.

—mommakg

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Jan 04, 2010

I needed a quick recipe to frost funfetti cupcakes and I didnt have 10x sugar, so I tried this...I used real butter, crisco, and imported vanilla and it tasted like eating lard...The only thing I could think of to make it have a taste was to pour near a whole package of jello raspberry jello in it...It did help, but I won't be making this again

—Kathleen U

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Dec 23, 2009

Sorry to give a bad review, but no matter what I tried from other reviewers--powdered sugar, extra vanilla, butter instead of margarine--it still turned out tasting like straight shortening. Very pretty frosting, though.

—NURSENICKI

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Nutrition

Calories
137 kcal
7%

Carbohydrates
8.4 g
3%

Cholesterol
16 mg
5%

Fat
11.5 g
18%

Fiber
0 g
0%

Protein
0.7 g
1%

Sodium
46 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Whipped Frosting

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 137
Calories from Fat: 104

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 5.1g 25 %
Cholesterol 16mg 5 %
Sodium 46mg 2 %
Potassium 30mg < 1 %
Total Carbohydrates 8.4g 3 %
Dietary Fiber 0g 0 %
Protein 0.7g 1 %
Sugars 8.4g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 3 %
Iron < 1 %
Thiamin < 1 %
Niacin 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.