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Mock Cream
Mock Cream is a perfect filling for cupcakes, sponges and whoopie pies. My mum always made mock cream and I love it with spicy gingerbread cupcakes or chocolate cakes.
The recipe my mom always used involved washing the cream. This means covering the mixture with cold tap water, swilling the water around in the bowl and then tipping it out.
The mixture is then beaten again and washed again. Mom used to rinse the filling about five times which she insisted keeps it lighter and fluffier and stops it from being at all gritty.
It is basically a buttercream frosting recipe, however, there is slightly less butter because the washing provides extra liquid. The other difference is that all the ingredients go in the bowl from the start whereas when making buttercream, the butter is beaten for several minutes on its own until it is light and fluffy.
My recipe uses confectioners (icing) sugar, however, I have seen many recipes that use granulated sugar.
Ingredients:
- 4oz (125g) butter
- 1-1/4 cups confectioners (icing) sugar
- vanilla essence
Preparation:
- Cream butter, sugar for approx 2-3 minutes.
- Pour in about 1 cup of cold tap water. Swirl the water around and then carefully pour out the water.
- Beat the butter mixture again and rinse again.
- Rinse and beat about 5 times or until the mixture is really light and fluffy.
- Add vanilla essence.
- The mixture should be so fluffy that it resembles whipped cream in texture.
