Nan Mac's Mock Cream
User Reviews
4.8
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Prep Time
10 mins
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Cooling time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
1 cake
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Calories
2243 kcal
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Course
Dessert, Condiments
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Cuisine
Australian, British, New Zealand
Nan Mac's Mock Cream
Description
This mock cream uses a sugar syrup made by dissolving caster sugar in water and simmering, then cooling completely before combining with whipped unsalted butter and vanilla extract. Icing sugar is incorporated gradually to achieve the desired sweetness and texture. The butter is whipped to a pale, creamy consistency that holds its shape well.
The cream serves as a versatile frosting alternative, especially for vanilla-flavored cakes or desserts. It provides a soft yet stable texture that spreads or pipes easily. Variations include adding cocoa powder for chocolate flavor or food coloring to suit different presentations.
Allowing the sugar syrup to cool fully before mixing prevents melting the butter, and softened butter at room temperature helps create a smooth cream. The mock cream keeps for several days in the fridge; bring it to room temperature before use to regain spreadability.
Ingredients
- ½ cup caster sugar (115 grams)
- ⅓ cup water
- 225 grams butter unsalted
- 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
- Prepare the sugar syrup a day ahead for complete cooling or place the saucepan in a cold water bath to cool faster.
- Use butter softened to about room temperature for the best whipping results.
- Flavour and colour variations can be added as desired, such as cocoa for chocolate mock cream.
- Store refrigerated for a few days and allow to soften at room temperature before decorating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 2243 kcal
% Daily Value*
| Calories | 2243kcal | 112% |
| Carbohydrates | 160g | 53% |
| Protein | 2g | 4% |
| Fat | 183g | 282% |
| Saturated Fat | 116g | 580% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 47g | 235% |
| Trans Fat | 7g | 350% |
| Cholesterol | 484mg | 161% |
| Sodium | 31mg | 1% |
| Potassium | 63mg | 1% |
| Sugar | 159g | 318% |
| Vitamin A | 5623IU | 112% |
| Calcium | 58mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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