Mock Whipped Cream

Recipe file created January 16, 2000.
This recipe comes from Don MacDonald. It is not too sweet.


In a double boiler, cook flour and milk until thickened, stirring constantly. Cover with waxed paper in contact with the cooked mixture to prevent a skin from forming. Set aside. Cream together remaining ingredients and whip well. Add cooled cooked mixture, a spoonful at a time, and whip until peaks form. Store in refrigerator or freezer.

Use anywhere you would use whipped cream -- dessert topping, cake frosting, fruit dip, folded into jello, etc.


This keeps very well. It is safe to refreeze it after thawing.

-- Rox

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