Cake Decorators Mock Cream Recipes
GLEN'S CREAMY CAKE FILLING (MOCK CREAM)
This is a really nice filling sandwiched between tiny meringues for serving with coffee or for piping onto cakes. It should be completely smooth with all grains of sugar completely dissolved. To make chocolate filling add 1-2 tablespoons cocoa with the icing sugar.
Provided by Ninna
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Dissolve icing sugar with very little boiling water, only enough to make it just slide into butter but not be watery.
- Beat butter until soft and creamy, then add icing sugar, a little at a time and beat until white and creamy - taste before all the icing sugar has been added to see if it is sweet enough, only add the rest if it is needed.
- Add 1 tbs of boiling water, beat again, then add 1 tbs cold water.
- Continue beating until smooth, keep adding alternately a little boiling water then cold water until sugary taste has gone.
MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)
A great filling or topping for cakes and pies. Use wherever whipped cream is used in desserts. This recipe is based on the version from an old 'Commonsense Cookery Book"
Provided by Jubes
Categories Dessert
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a bowl and beat until thick like whipped cream.
- If the mixture curdles, continue to beat until smooth- it will come good again!
Nutrition Facts : Calories 301.1, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 164.2, Carbohydrate 25.2, Sugar 25.2, Protein 0.2
CAKE DECORATORS MOCK CREAM
My grandmother was a professional cake decorator. This is her recipe from a handwritten card in her recipe box I was given. This quantity is enough for a large cake. Feel free to halve this if necessary
Provided by cookingpompom
Categories Dessert
Time 8m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Using your beaters or a mix master, beat the butter in a medium sized bowl until thick and pale, this will take about 3-4 minutes.
- Beat in half the sugar, followed by the water.
- Beat the rest of the sugar inches Beat for a full minute.
- Use as per cream.
- Refridgerate until needed.
- Keeps refridgerated for upto a week.
Nutrition Facts : Calories 1843.3, Fat 135.2, SaturatedFat 85.6, Cholesterol 358.3, Sodium 22, Carbohydrate 166.4, Sugar 163.1, Protein 1.4
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