Mock cream
Mock cream is a simple, dairy-free alternative to traditional cream made with butter, sugar, and gelatin. It can be used for frosting, fillings, or dessert toppings, offering a smooth and creamy texture.
Cook time 5 min
Prep time 10 min
Ingredients:
2/3 cup sugar2 tbsp milk (1% fat)
1 tsp gelatin powder
2/3 cup butter
2 tsp vanilla extract
Mock cream is a versatile alternative to traditional dairy cream, often used in various desserts and baking recipes. It's easy to make and requires only a few basic ingredients. This recipe will guide you through the process of creating a smooth and creamy mock cream that can be used immediately or stored for later use.
Instructions:
- In a small bowl, combine 1 teaspoon of gelatin powder with 2 tablespoons of milk (1% fat). Stir well and let it sit for about 5 minutes to allow the gelatin to bloom (absorb the liquid).
- After the gelatin has bloomed, heat the mixture in a microwave or over a double boiler just until the gelatin has completely dissolved. Be careful not to overheat.
- Set aside and let it cool slightly while you prepare the next steps.
- In a large mixing bowl, add 2/3 cup of softened butter and 2/3 cup of granulated sugar.
- Using an electric mixer, beat the butter and sugar together on medium-high speed for about 5 minutes, or until the mixture is pale and fluffy. Scrape down the sides of the bowl as necessary to ensure even mixing.
- With the mixer running on low speed, slowly pour in the cooled gelatin mixture. Mix until fully combined.
- Add 2 teaspoons of vanilla extract to the mixture. Continue to beat on medium speed until everything is well incorporated.
6. Adjust Consistency:
- If the mixture seems too thick, you can add a small amount of additional milk (a teaspoon at a time) until the desired consistency is achieved. Conversely, if the mixture is too runny, refrigerate for 10-15 minutes until it firms up slightly, then re-whip.
- The mock cream is now ready to use. It works perfectly as a frosting for cakes, filling for pastries, or as a topping for desserts.
- If not using immediately, store it in an airtight container in the refrigerator for up to 3 days. Before using, allow it to come to room temperature and give it a quick stir or re-whip, if necessary.
Once you've completed these steps, you should have a delicious and creamy mock cream that can be used as a substitute in any recipe calling for traditional cream. Whether you're frosting a cake or adding a touch of richness to a dessert, this mock cream is sure to enhance your culinary creations. Enjoy!
Mock cream FAQ:
The Mock Cream recipe is quick to prepare and can be ready in about 15-20 minutes, including the time for the gelatin to bloom and the mixing process.
Store Mock Cream in an airtight container in the refrigerator for up to 3 days. Before using it again, let it come to room temperature and give it a quick stir or re-whip if needed.
You can use non-dairy margarine or a plant-based butter alternative to make the recipe fully dairy-free. However, the taste and texture may vary slightly.
If the mixture is too runny, refrigerate it for 10-15 minutes until it firms up slightly. Then, re-whip until you achieve the desired consistency.
Yes, you can substitute the 1% milk with another type of milk, such as almond milk or coconut milk, keeping in mind that this may slightly alter the taste and texture.
Tips:
- Make sure the butter is at room temperature before starting to ensure it blends smoothly with the other ingredients.
- If you prefer a lighter texture, you can whip the mock cream with an electric mixer for a few extra minutes.
- Add a pinch of salt to enhance the flavor if you find the cream too sweet.
- Store any unused mock cream in an airtight container in the refrigerator for up to one week.
- To make the mock cream fluffier, refrigerate it for about an hour and then whip it again before use.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 1.64g
Carbohydrates 33g
Fiber 0.00g
Sugar 33g
Fat 30g
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