Nan Mac's Mock Cream
An old-fashioned boiled mock cream recipe.
Servings: 1 cake
- 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