Go Back
+ servings
mock cream
Print Recipe
4.70 from 30 votes

Nan Mac's Mock Cream

An old-fashioned boiled mock cream recipe.
Prep Time15 mins
Cooling time2 hrs
Total Time2 hrs 15 mins
Course: Condiment
Cuisine: Australian
Keyword: mock cream
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 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.


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.


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