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Nan Mac’s Mock Cream

An old-fashioned boiled mock cream recipe.
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mock cream

Looking for a recipe for Mock Cream filling?

Mock Cream is a popular frosting that works well with a variety of cakes and desserts.

It’s a great alternative to fresh cream, and is easy to work with when decorating.

It can also be stored for up to a few days in the fridge, which makes it perfect for those cakes you need to make in advance.

My Nan Mac was the Queen of Sponge Cakes, and this is her old fashioned mock cream recipe.

mock cream pin

Mock Cream: the ingredients

To make this popular cake cream you’ll need:

  • caster sugar
  • water
  • unsalted butter
  • vanilla essence.

You can also flavour or colour this mock cream by adding your preferred colours or flavours.

This recipe is for simple vanilla mock cream.

How to make Mock Cream

This is a boiled Mock Cream recipe and is easy to whip up.

First, combine the sugar and water in a saucepan. Stir to dissolve the sugar and then bring to the boil.

Simmer gently for 5 minutes.

Place the sugar mixture in the fridge and allow to cool.

Whip the butter in a stand mixer until a pale colour. Add vanilla essence and mix well.

Gradually add the cooled sugar mixture while continuing to whip the butter mixture.

Mock Cream FAQs

Q. Can I use white granulated sugar instead of caster sugar?

Yes, you can. It’s a little harder to dissolve so just be sure to dissolve the sugar first over low heat before bringing the sugar mixture to a boil.

Q. How long does mock cream last?

It should last a few days in the fridge.

Q. What can I use mock cream for?

Mock Cream is perfect to completely cover cakes and sponges, cream buns, cream horns, honey rolls and butterfly cakes.

Nan Mac’s original handwritten Mock Cream recipe

Keep scrolling for the tested and tweaked version below in the recipe card.

mock ream recipe
mock cream

Nan Mac’s Mock Cream

An old-fashioned boiled mock cream recipe.
4.68 from 25 votes
Print Pin Rate
Course: Condiment
Cuisine: Australian
Keyword: mock cream
Prep Time: 15 minutes
Cooling time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 1 cake
Calories: 2012kcal

Ingredients

  • 1/2 cup caster sugar
  • 1/3 cup water
  • 225 grams unsalted butter
  • 1 teaspoon vanilla essence

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 5 minutes.
  • Place sugar mixture in fridge and allow to cool.
  • Whip the butter in a stand mixer until a pale colour. Add vanilla essence and mix well.
  • Gradually add the cooled sugar mixture while continuing to whip the butter mixture.

Notes

Q. Can I use white granulated sugar instead of caster sugar?

Yes, you can. It’s a little harder to dissolve so just be sure to dissolve the sugar first over low heat before bringing the sugar mixture to a boil.

Q. How long does mock cream last?

It should last a few days in the fridge.

Q. What can I use mock cream for?

Mock Cream is perfect to completely cover cakes and sponges, cream buns, cream horns, honey rolls and butterfly cakes.

Nutrition

Calories: 2012kcal | Carbohydrates: 101g | Protein: 2g | Fat: 183g | Saturated Fat: 116g | Cholesterol: 484mg | Sodium: 30mg | Potassium: 54mg | Sugar: 100g | Vitamin A: 5623IU | Calcium: 54mg
Recipe Rating




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Sandragreen

Saturday 20th of July 2019

Very good love the old recipes

Libby

Sunday 21st of July 2019

Thanks Sandra!

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