Mock Cream

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kah22

Mock Cream

I was in a cafe yesterday and I bought a pastry filled with mock cream. You know the sort I'm talking about white, just like real cream but certainly artifical.

I'll be making a sponge cake this weekend and would like to try that type of mock cream rather than just the normal butter cream. I'd also like to try it with a few pastries I plan to make so appearance will be important.

Has anyone a recipe for this type of mock cream.

I've carried out a little research on the internet and this is one of the recipes I've come across.

Mock cream

Makes approximately 1 cup
Prep time: 10 minutes
No cooking time

Ingredients

250g unsalted butter, cubed
1/3 cup (75g) caster sugar
1 tsp vanilla essence (I use vanilla bean paste)
2 tsp gelatine powder, sprinkled over 1/2 cup of cold water and let swell until paste-like
1/2 tsp cream of tartar

Method

Combine the butter and sugar in an electric mixer. Beat on slow speed until combined, then increase speed to high and beat until light and creamy. Add the vanilla and continue to beat on high until the sugar has dissolved.You can test by rubbing some mixture between your fingers to feel if the sugar has completely dissolved. The mixture shouldn't look grainy.

When the gelatine has softened, stand the gelatine bowl in a pan of hot water and whisk with a fork until the gelatine is thoroughly dissolved. Cool to room temperature. Add one teaspoon of this mixture to the butter mixture at a time, beating constantly. Sprinkle the cream of tartar evenly into the butter mixture and continue to beat until it is creamy, light in colour and smooth in consistency.

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Welshcookie

Mock cream

Bakers, restaurants, cafes, etc buy mock cream in tetrapacks, for whipping.
Not sure why you would want to invent the wheel by mixing up such a recipe.
Perhaps for research purposes?

 
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