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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.
Ingredients for Mock Cream
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 5 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
Q. Do I need to store mock cream in the fridge?
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).
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 at least a few days in the fridge. Take out of the fridge and allow to soften before using to decorate.
Q. What can I use it for?
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.
Nan Mac's Mock Cream
Libby Hakim
An old-fashioned boiled mock cream recipe that works perfectly with cakes, pastries and more.
4.75 from 44 votes
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Prep Time 10 minutes mins
Cooling time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Condiment, Dessert
Cuisine Australian, British, New Zealand
Servings 1 cake
Calories 2243 kcal
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 5 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
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.
Nutrition
Calories: 2243kcalCarbohydrates: 160gProtein: 2gFat: 183gSaturated Fat: 116gPolyunsaturated Fat: 7gMonounsaturated Fat: 47gTrans Fat: 7gCholesterol: 484mgSodium: 31mgPotassium: 63mgSugar: 159gVitamin A: 5623IUCalcium: 58mgIron: 0.1mg
Tried this recipe?If you love it, let me know!
