Looking for the best Mock Cream recipe? I thought I was a little biased, but the many five-star ratings this recipe has attracted tell me that my Nan Mac's recipe is indeed a good one.
What is Mock Cream?
Mock Cream is a popular frosting and filling that works well with a variety of tarts, cakes and desserts. Think Butterfly Cakes, Cream Horns, Sponge Cakes and the like.
It's a great alternative to fresh cream since it holds its shape so well and can stay out of the fridge for a while without spoiling.
It's 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.
Last, but definitely not least, it's such a light, sweet and delicious cream.
The Recipe for Mock Cream
My Nan Mac, Nana Ling's daughter, was a brilliant home cook, and we all loved her sponge cakes decorated with this lovely cream.
The recipe you'll find in the recipe card at the end of this post is based on Nan Mac's handwritten old-fashioned Mock Cream recipe, pictured below.
TIP: Keep in mind that I have tweaked the handwritten recipe slightly, so please keep scrolling for the updated version of Nan Mac's Mock Cream recipe.
Ingredient notes
The ingredients you'll need are:
- caster sugar
- water
- unsalted butter
- vanilla essence.
- icing sugar.
The ingredient measurements can be found in the recipe card at the end of this post.
How to make Mock Cream
This recipe is easy to whip up. However, remember that you will need to leave enough time for the sugar syrup to cool.
Start by combining the sugar and water in a saucepan. Stir to dissolve the sugar and then bring to the boil.
Simmer gently for 3 minutes.
Remove from heat and allow to cool.
TIP: Prepare this 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.
Next, whip the butter in a stand mixer until a pale colour. Add vanilla extract and mix well.
TIP: Make sure butter has softened a little (to about room temperature) before beating to ensure the best results.
Gradually add the cooled sugar syrup 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.
Variation ideas
This recipe is for simple vanilla cream. 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.
Recipe FAQs
It is best stored in the fridge, however it shouldn't spoil if you leave out a cake decorated with mock cream for many hours (depending on the weather).
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.
It should last at least a few days in the fridge. Take out of the fridge and allow to soften before using to decorate.
Mock Cream is perfect to make ice, fill or decorate a variety of sweets, from Butterfly Cakes to Cream Horns, Sponge Cakes, Honey Rolls, Cream Buns, Cupcakes, Birthday Butter Cakes and so many other favourites.
More creams and icings
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Nan Mac's Mock Cream
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
- 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.
Amanda says
This recipe turned out beautifully for me. I used the cream to fill some home made lamingtons. I ensured I followed the recipe exactly, and took extra note of the tips. I was so pleased with the final result, it tastes delicious and it was easy to work with when piping. Thanks Nan Mac & Cooking with Nana Ling.
Libby Hakim says
yay! So pleased you were pleased with the recipe, Amanda. Thanks for taking the time to rate and review this recipe 🙂 Happy cooking x
Janice Harris says
just made this used the 200 grms butter but it still was too much butter so added a bit more icing sugar to take the buttery taste but came up nice an creamy
Deirdre Vines says
quick and easy recipe to follow, mine came out beautifully.
Thanks Nana
Wendy Larsen says
I’ve tried making mock cream three times, and each time it has failed. It just doesn’t mix in and even when it did combine well, the water separates out on standing for half an hour. I have stuck to the recommended temperature advice and used different recipes. Any help is welcome!
Libby Hakim says
Hi Wendy! Sorry to hear that. Are you adding the sugar syrup super slowly? And then beating to ensure it's all combined well? Perhaps this is one I will do a video on soon - make sure you are following me on socials 🙂
janice says
after creaming the butter you must add the liquid a table spoon at a time beat until all gone before adding more good luck next time
Elaine says
Hi
in Australia we only use Butter, Sugar, Water or Milk and Vanilla.
The easier way that i do is make a Syrup out of the Sugar and Water. Whip the Butter until very light and pale then if using a small amount of Vanilla add it then. Add your Cooled Syrup slowly a little at a time until all is beaten through!
Personally adding that amount of Icing Sugar on top of the Caster Sugar the Mock cream would end up very sweet!
Lee Nelson says
thank you for this recipe, I added some coffee essence to it and put walnuts on top of a coffee cake and it was delicious.
Libby Hakim says
perfect!
Dawn says
First time for me I baked 200 mini fairy cakes. This moc cream
Was exactly what I had hoped it was and more thank you Nan
Libby Hakim says
Excellent! (And wow, that was an enormous effort - well done). Thanks, Dawn x
Jen says
This was great. I added a 170g tin of passion fruit pulp as an experiment. Highly recommend! You could add more, too, if you’re a passion fruit fan.
Libby Hakim says
Thanks so much for the rating and your wonderful idea of adding passionfruit pulp - sounds amazing. x
Julie Peacock says
So happy with this mock cream recipe. Have made it many times and always has a beautiful creamy texture that makes it perfect to pipe and decorate with. Always receive many compliments on my beautiful mock cream. Definately five star.
Martyn Appleby says
just tried this recipe and it all other mock cream recipes hands down. very,very happy.
Libby Hakim says
Wonderful! Nan Mac would be very happy to hear this 🙂 Thanks for the feedback.
Jessica says
It just turned into a goopy mess. Not sure why, the butter was really well beaten.
Libby Hakim says
oh dear! Was the sugar mixture completely cooled? And added slowly? When did it start to turn into a mess? After adding sugar mixture? Let me know more and I'll try to help pinpoint what went wrong.
Sandragreen says
Very good love the old recipes
Libby says
Thanks Sandra!