Nan Mac's Mock Cream

4.77 from 47 votes

An old-fashioned boiled mock cream recipe that works perfectly with cakes, pastries and more.

Prep Time10

Cooling time2

Total Time2 10

Course: Condiment, Dessert

Cuisine: Australian, British, New Zealand

Servings: cake

Calories: 2243kcal

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.

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.