Omari Gates
Mock cream is a popular alternative to fresh cream in Australia. It is a sweet, thick, and delicious icing used for birthday cakes, doughnuts, and lamingtons. Mock cream is also the primary icing used by cake decorators and is perfect for piping onto cupcakes or small desserts. It is also used to fill or decorate sweets, including butterfly cakes, cream horns, sponge cakes, honey rolls, and cream buns. Mock cream is easy to make, with simple ingredients, and can be coloured and flavoured as desired.
| Characteristics | Values |
|---|---|
| Purpose | Icing, filling, or decorating cakes, pastries, doughnuts, lamingtons, cupcakes, and other sweets |
| Taste | Sweet |
| Texture | Thick, creamy, light, fluffy |
| Colour | Light yellow |
| Flavours | Vanilla, chocolate, passion fruit, or any other preferred flavour |
| Ease of Preparation | Easy |
| Stability | Does not spoil quickly, lasts a few days in the fridge |
| Customisation | Can be coloured or flavoured as desired |
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What You'll Learn
Soften butter and add sugar syrup
Mock cream is a popular alternative to fresh cream in Australia, used for filling and decorating cakes, pastries, doughnuts, and lamingtons. It is sweet, thick, and stable, making it perfect for icing birthday cakes and other sweets.
To make mock cream, you'll need to start by softening the butter. This can be done by beating the butter at a moderate speed for 2 to 3 minutes, or until it reaches room temperature. Chilled butter will be too hard to blend with the sugar, while overly soft or melted butter will result in a greasy, wet batter. Once the butter is softened, place it in a large mixing bowl and add the sugar syrup.
When adding the sugar syrup, it's important to do it gradually while continuing to whip the butter mixture. This will ensure that the sugar is fully incorporated and dissolved into the butter. You can use a hand mixer or a stand mixer on medium speed for 1-2 minutes, or until the mixture is pale yellow, light, and fluffy. Be sure to stop mixing once the butter becomes light and fluffy, as overmixing can cause the butter to separate and become grainy and soupy.
The process of creaming butter and sugar creates tiny air bubbles, which help to leaven the cake or cupcake and give it a light and fluffy texture. It's important to get the right consistency to ensure the best results.
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Mix in icing sugar
To make mock cream, you'll need to mix in icing sugar. Dissolve the icing sugar in a small amount of boiling water. You only need enough water to make the sugar slide into the butter—be careful not to make it watery.
Once you've dissolved the sugar, it's time to add it to the butter. Before adding the sugar, make sure the butter is soft and creamy. You can do this by beating it until it reaches the right consistency. Then, add the dissolved sugar a little at a time, mixing as you go. Keep tasting the mixture as you add the sugar, and stop adding it once it's sweet enough for you.
At this point, you can add a tablespoon of boiling water and beat the mixture again. Then, add a tablespoon of cold water and continue beating until the mixture is smooth. If the mixture is still too sweet, keep adding a little boiling water and cold water, alternating between the two, until the sugary taste has gone.
You can experiment with different flavours and colours. For example, you can add a tablespoon of cocoa to make chocolate cream. Or, if you're a fan of passion fruit, try adding a 170g tin of passion fruit pulp to the mixture.
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Add boiling water
To make mock cream, you'll need to add boiling water to dissolve the sugar. This is a crucial step as it ensures the sugar blends smoothly with the butter, creating a light and creamy texture. Here's a detailed guide on adding boiling water to your mock cream mixture:
Measurements and Preparation:
Start by measuring out the icing sugar and boiling water. You'll need just enough water to help the sugar slide into the butter—about 1 tablespoon of boiling water for every 2 cups of icing sugar. Have additional boiling water ready, as you may need to add more gradually. It's important to add the water slowly and in small amounts to avoid making the mixture watery.
Dissolving the Sugar:
Place the measured icing sugar in a bowl and slowly add the boiling water. Use a whisk or a spatula to mix the two together until the sugar has completely dissolved and has a smooth, syrup-like consistency. This step ensures that the sugar blends evenly into the butter, eliminating any graininess.
Adding to the Butter:
In a separate bowl, have your softened butter ready. Gradually add the sugar-water mixture to the butter a little at a time, continuously whipping the butter as you go. This step is essential to ensure that the mock cream has a light and fluffy texture. Keep adding the sugar-water mixture while whipping until you've reached the desired sweetness and consistency.
Alternating Water Technique:
Once you've added all the sugar-water mixture, taste the mock cream. If you can still detect a sugary taste or graininess, continue whipping, and add 1 tablespoon of boiling water, followed by 1 tablespoon of cold water. Keep adding the water in this alternating pattern until the sugary taste disappears, and you're left with a smooth, creamy texture.
Troubleshooting:
If, at any point, you add too much water and the mixture becomes watery, don't panic. Simply balance it out by adding a touch more butter and continue whipping until it regains its creamy consistency.
Remember, adding boiling water is a gradual and adjustable process. Take your time, and feel free to adjust the measurements to suit your specific needs and preferences.
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Flavouring and colouring
Mock cream is a popular alternative to fresh cream and is commonly used to fill or decorate cakes, pastries, doughnuts, and lamingtons. It is easy to colour and flavour, making it a versatile option for bakers and cake decorators.
When it comes to flavouring and colouring mock cream, the possibilities are endless. You can add any colours or flavours you like to create your desired taste and appearance. Here are some specific tips and ideas to get you started:
Flavouring
- Vanilla: The standard mock cream recipe is a simple vanilla cream. You can enhance the vanilla flavour by adding a few drops of pure vanilla extract or using a good quality vanilla bean paste.
- Chocolate: For chocolate mock cream, add 1 tablespoon of cocoa powder and reduce the amount of icing sugar by 1 tablespoon.
- Fruit Flavours: Fruit purees or pulp can be added to mock cream to create a variety of fruity flavours. For example, passion fruit pulp is a popular choice, and you can adjust the amount added to suit your taste preference.
- Apito Flavouring Paste: If you're using an Australian Bakels mock cream recipe, they recommend using their Apito Flavouring Paste at a ratio of 15g per kg of finished mock cream.
Colouring
- Natural Colours: You can add natural colours to your mock cream by using fruit or vegetable purees. For example, a small amount of strawberry puree will give your mock cream a pink hue.
- Food Colouring: You can also use food colouring gels or liquids to achieve your desired colour. Start with a small amount and add more as needed, mixing thoroughly to ensure even distribution.
Remember, when adding flavours or colours to mock cream, it's important to adjust the amounts of other ingredients accordingly to maintain the correct consistency and sweetness. Always taste your mock cream as you work and adjust as needed to create your perfect flavour and colour combination!
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Storage
Mock cream is a popular alternative to fresh cream, often used for icing, filling, or decorating cakes, pastries, and other desserts. It is known for its light, sweet taste, and its ability to hold its shape, making it ideal for use in advance.
When storing mock cream, it is generally recommended to keep it in the fridge, where it can last for at least a few days. At room temperature, mock cream can stay out without spoiling for a while, depending on the weather. However, for longer-term storage, refrigeration is advised.
If you are storing a cake or dessert decorated with mock cream, it is safe to leave it out for many hours, but it is best to refer to the specific recipe's guidelines for optimal storage advice.
For unopened store-bought mock cream, such as Cakers Warehouse's Vanilla Mock Cream, it can be kept at room temperature and has a one-month shelf life. Once opened, it is recommended to refrigerate and consume within three months.
When preparing mock cream, it is essential to allow the sugar mixture to cool completely before adding it to the butter mixture. This step ensures the best results and helps the mock cream hold its shape.
If you are making a mock clotted cream, it is crucial to store it in an airtight container in the refrigerator and consume it within three days. Freezing mock clotted cream is not recommended as it may affect its texture and consistency.
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Frequently asked questions
Mock cream is a popular alternative to fresh cream. It is sweet, thick, and delicious and is perfect for icing cakes, filling doughnuts and lamingtons, and decorating pastries. It is also used as the main icing by cake decorators.
Here is a simple recipe for mock cream:
- Beat butter until soft and creamy.
- Dissolve icing sugar with very little boiling water.
- Add the dissolved icing sugar to the butter, a little at a time, and beat until white and creamy.
- Add 1 tablespoon of boiling water and beat again, then add 1 tablespoon of cold water.
- Continue beating and adding boiling and cold water until the sugary taste has gone.
Mock cream should last at least a few days in the fridge. It is best stored in the fridge, but it won't spoil if you leave a cake decorated with mock cream out for many hours, depending on the weather.
