Whipped Cream Icing
I am not a fan of the sugary decorator's icing for cakes. This is my favorite icing for cakes, especially birthday cake or pumpkin chiffon cake. It can also be used to fill cream puffs instead of using custard such as the one pictured below.
If you want a creamier taste you can use 1 cup of margarine or the new butter flavored Crisco.
For a better blend you can use a mixture of vanilla and almond flavoring. This alternative is especially good for wedding cakes.
- 5 tablespoons flour
- 1 cup milk
- 1 cup sugar
- 1 cup Crisco
- 1 teaspoon vanilla
Cook flour and milk over medium heat until thick and smooth. Cool.
In large mixing bowl, beat sugar and Crisco until light and creamy. Add flour mixture to this and beat well making sure that there are not lumps. Add vanilla and beat again until fluffy.
When I first joined the working force, there was a local bakery (Guentert's) that had a specialty item in their refrigerated section every Wednesday. It was a Whipped Cream Puff. This bakery made the most delightfully crisp puff pastry and replaced the custard filling with Whipped Cream. This dessert was and still is one of my very favorites. Unfortunately, Guentert's Bakery was bought out by another baking company that has since gone belly up.
Today, the only way to enjoy this wonderful pastry is to make it yourself.
This icing is perfect on white layer cakes with fruit or crushed nut fillings between the layers.
It's also very good on Easter molded Bunny and Lamb Cakes. With the Lamb cake it needs to be swirled around the body and crusted with coconut.