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    You are in: Home / Recipes / Glen's Creamy Cake Filling (Mock Cream) Recipe
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    Glen's Creamy Cake Filling (Mock Cream)

    Glen's Creamy Cake Filling  (Mock Cream). Photo by Ninna

    1/2 Photos of Glen's Creamy Cake Filling (Mock Cream)

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Ninna's Note:

    This is a really nice filling sandwiched between tiny meringues for serving with coffee or for piping onto cakes. It should be completely smooth with all grains of sugar completely dissolved. To make chocolate filling add 1-2 tablespoons cocoa with the icing sugar.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Dissolve icing sugar with very little boiling water, only enough to make it just slide into butter but not be watery.
    2. 2
      Beat butter until soft and creamy, then add icing sugar, a little at a time and beat until white and creamy - taste before all the icing sugar has been added to see if it is sweet enough, only add the rest if it is needed.
    3. 3
      Add 1 tbs of boiling water, beat again, then add 1 tbs cold water.
    4. 4
      Continue beating until smooth, keep adding alternately a little boiling water then cold water until sugary taste has gone.

    Ratings & Reviews:

    • on July 14, 2012

      55

      This is very LIGHT, delicious and easy to make. The entire cup of water called for is a little too much (as stated in the recipe). Aim for a total of 2/3 cup or maybe a little more. The whipped butter will only hold so much water (so, a total of 1/3 C boiling 1/3 C cold). I added the (watered) sugar all at once, instead in of increments, to the whipped butter. I added the water in batches far larger than a tablespoon, as I am impatient - and it whipped up fine. The amount of sugar in the recipe was good for me. Next time I will just add the whole 1/3 C boiling water to the sugar and alternate that w/ the cold water. It's simpler.I added a tsp vanilla and about 1/3 C cocoa powder to the creme and it was out of this world for a filling on a rolled chocolate cake w/ walnuts in the batter. This is far better than the fillings that use flour cooked in milk for a thickener. I made one of them yesterday and gave it to the dog - couldn't get over it tasting like cooked flour! THANKS for this one, there are few 'creme' filling recipes out there that don't call for cooked flour or marshmallow fluff or heavy cream cheese. This was excellent and I will make it again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2011

      55

      I wish I could give this 10 stars! This is out of this world good. So light and fluffy. I made 2 batches of this yesterday for the Mother's Day cake I made for myself and my mother, and filled a 4 layer chocolate cake that I frosted with chocolate fudge frosting. I was a little worried about trying a new recipe for a special cake, but I am so glad that I did!! I will be using this recipe forever now. Thank you soo soo much Ninna!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2014

      55

      great easy recipe. Similar to the one my mother made. Absolutely no grainy sugar to be found.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Glen's Creamy Cake Filling (Mock Cream)

    Serving Size: 1 (643 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1163.9
     
    Calories from Fat 828
    71%
    Total Fat 92.0 g
    141%
    Saturated Fat 58.3 g
    291%
    Cholesterol 244.0 mg
    81%
    Sodium 815.7 mg
    33%
    Total Carbohydrate 89.8 g
    29%
    Dietary Fiber 0.0 g
    0%
    Sugars 88.1 g
    352%
    Protein 0.9 g
    1%

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