Name: Mock cream frosting
Prep time: 20 min
Total time: 20 min
Ingredients: 250 gram unsalted butter, at room temperature, softened; 2 tablespoon milk; 1/3 cup (80ml) water, plus 2 tablespoons extra; 1 cup (220g) caster sugar; 1 teaspoon gelatine; 1 teaspoon vanilla extract

Mock cream frosting

It's easy to make this classic creamy mock cream frosting at home, creating the perfect accompaniment to your tiered cakes - ready for decorating.

Makes 2

Prep

20M

Ingredients

250 gram unsalted butter, at room temperature, softened

2 tablespoon milk

1/3 cup (80ml) water, plus 2 tablespoons extra

1 cup (220g) caster sugar

1 teaspoon gelatine

1 teaspoon vanilla extract

Method

1.Combine milk, water and sugar in a saucepan. Stir over a low heat, until sugar is dissolved; do not boil. Add gelatine to extra water. Add gelatine mixture to sugar mixture; stir to dissolve. Cool to lukewarm.

2.Beat butter and vanilla, until white and fluffy. Gradually add cooled sugar mixture. Using an electric mixer, beat 10-15 minutes, until light and fluffy and quite cold. Serve.

Mixture will thicken on standing. Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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