Mock cream anyone?

[Smurfy1]

Ok so I have an addiction to Mock (bakery) cream in cakes, and am wondering if anyone has a recipe for it?  I'm not a huge fan of whipped fresh cream, but LOVE mock cream!  I hope someone can help!

[bron]

What is mock cream? Explain! I live in Spain and have never heard of mock cream, would it be like a custard cream?

[cathy79]

What is mock cream? Explain! I live in Spain and have never heard of mock cream, would it be like a custard cream?

Bron, do you have cream buns?  Sweet buns split with cream through the middle and maybe a dollop of strawberry sauce and lots of icing sugar.  It is very thick and sweet.
Smurfy1 - no idea what is in mock cream, certainly a long list of ingredients on the packets.

[Thermomixer]

There are 2 main versions of mock cream - one is based on butter and sugar.  My mother used to make it a lot.  The other is basically a bechamel sauce with creamed butter and sugar added.  Think this may be the one used in shops.

The bechamel one would be easy.  I'd cream the butter and sugar first and then put aside and make a bechamel with the butterfly in place and once it is cooked, cool it a bit, before adding dollops of the butter mix through the hole and whipping on speed 3 or 4.

Will try to find a proper recipe for you.

[judydawn]

They were the days Thermomixer.  Mum used to do the butter & sugar one too.  In fact, if ever I had a coughing fit at night she would get up, go down into the kitchen and come back to me with these little balls of butter & sugar to suck on and believe it or not, it did stop the cough.  Pre butter menthol lozenge days     Funny how this forum brings back memories of my childhood that I had forgotten about.  I do like the sound of the more upmarket mock cream though - never tasted that one home made.

[bron]

Is it like a butter cream then, I have a recipe in my book made with loads of yolks, water, sugar and plenty of butter, its white in colour, and thick enough to decorate cakes with? No milk.

[Thermomixer]

Just wondering if you have treid the Creme Patisserrie (under custard in the new book) and added extra egg yolks and cornflour?

or is it the buttery, sugary mock cream ?

[Ceee]

I have a recipe here in South Africa which goes as follows:-

6 Tbsp Butter or Margarine
6 Tbsp Sugar (I use Castor)

Beat above together till pale and creamy.

With beaters running (or butterfly, though I haven't tried it in TMX yet) add:-

6 Tbsp warm water and 1 tsp vanilla or lemon essence.

For a coffee flavoured mock cream, add 6 Tbsp of warm Espresso or black coffee instead of the warm water.

Mix until all sugar is dissolved and liquid absorbed into the butter.

I use the coffee cream to ice Chocolate Cake with crumbled Flake chocolate over the top and tinned caramel in the middle layer.

[cookie1]

This is almost identical to the one my Mum used to make. Quite sweet.

[Tenina]

This would most certainly be as close as you could get to the creamy vanilla frosting that appears in the 2009 calendar,,,cant remember what month, sorry! It is a cooled white sauce base, holds its shape in all temperatures and is divine!