mock cream being spread on cake

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.

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

Nan Mac’s Mock Cream recipe

Keep scrolling for the tested and tweaked version.


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mock cream

Nan Mac's Mock Cream

An old-fashioned boiled mock cream recipe.
4.56 from 18 votes
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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


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


  • Combine sugar and water in a saucepan. Stir to dissolve while bringing to the boil. Simmer for 5 minutes.
  • Place 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.


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