Admission time! I am quite partial to buying those donuts filled with the snowy-white mock cream available in some bakeries and also occasionally in the bakery section of a certain supermarket chain. I have no idea how they made those mock creams, but they sure are delicious. Although I have a suspicion they maybe made from non-dairy cream.
Anyway that started my interest in mock cream. Recently I came across a recipe for washed mock cream which required you to wash creamed butter with water. It sounded like a very unique way of making mock cream and that led me to a few other mock cream recipes which just add water directly instead of doing the washes! I tried the direct water-adding method and it was fantastic and very similar to the icing on those petit four cakes in Asian bakeries. This mock cream is also not as cloyingly sweet as the usual buttercream which invariably incorporates a copious amount of sugar. I had even tried substituting the water with blueberry juice and that worked just as well and gave the cream a lovely lavender colour!
Makes 1 heaped cup (about 250g) cream
125g butter, softened
75g (1/2 cup) icing sugar mixture
1/2 teaspoon vanilla extract
40ml (2 tablespoons) boiling water
20ml (1 tablespoon) water at room temperature
Mix boiling water and room-temperature water; set aside. Cream softened butter and icing sugar until light, pale and fluffy. Beat in vanilla. Gradually add the warm water, one teaspoon at a time, and beat well to incorporate after each addition. As you add the water and beat, it might be a good idea to beat by hand (or using the lowest speed if using electric beater) to prevent the water splashing about.
Taste: Delicious silky smooth mock whipped cream
Consume: Best used immediately to ice cakes or as filling for biscuits/cookies as the mock cream will harden if chilled
Recipe Reference(s): From various sources