Nan Mac's Mock Cream
An old-fashioned boiled mock cream recipe that works perfectly with cakes, pastries and more.
Servings: 1 cake
Calories: 2243kcal
Equipment
- stand mixer or electric hand-held beaters
Ingredients
- ½ cup caster sugar (115 grams)
- ⅓ cup water
- 225 grams unsalted butter
- 1 teaspoon vanilla extract
- ½ cup icing sugar (60 grams)
Instructions
- Combine sugar and water in a saucepan. Stir over low-medium heat to dissolve the sugar completely before bringing mixture to the boil. Simmer for 3 minutes.
- Allow sugar mixture to cool completely.
- Whip the butter in a stand mixer until a pale colour. Add the vanilla extract and mix well.
- Gradually add the completely cooled sugar mixture while continuing to whip the butter mixture.
- Add icing sugar gradually while mixing on low speed. Beat again on high speed for a couple of minutes or until pale and creamy.
Notes
TIPS:
- Prepare the sugar mixture the day before to ensure it is completely cooled OR place saucepan in a cold water bath to speed up the cooling process.
- Make sure butter has softened a little (to about room temperature) before beating to ensure the best results.
- This recipe is for simple vanilla mock cream. However, you can also flavour or colour it by adding your preferred colours or flavours. Add 1 tablespoon of cocoa (and 1 tablespoon less of the icing sugar) for chocolate cream.
- Mock cream should last at least a few days in the fridge. Allow it to soften at room temperature before attempting to use it to decorate.
Nutrition
Calories: 2243kcal | Carbohydrates: 160g | Protein: 2g | Fat: 183g | Saturated Fat: 116g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 47g | Trans Fat: 7g | Cholesterol: 484mg | Sodium: 31mg | Potassium: 63mg | Sugar: 159g | Vitamin A: 5623IU | Calcium: 58mg | Iron: 0.1mg