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.
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!!
Good lord, this stuff was incredible. I didn't even know what 'mock cream' was when my Grandpa requested it on his birthday cake. Was really unsure what it was I was making while I made this but when I gave him a spoonful to try before I finished up he said it was absolutely perfect, and I've never seen him move so fast in my life when I offered him the paddle attachment from my mixer. Used less water in the final steps as you suggested, and chucked in some vanilla essence for good measure. I've printed this out for my recipe book JUST incase something happens and it disappears from the internet. I'll be disappointing everyone in the family if I don't have this on every future birthday cake. Thank you so much, you're a gem!
I just finished making this. It came out ok. The pictures posted at the top make this look so thick, but mine got really thin when I started adding the hot sugar mixture. Makes sense because it is just butter, but I had a really hard time getting it to thicken up. I even put the bowl inside a larger bowl of ice. I had to add vanilla to try and mask the butter flavor. I also added the zest of an orange. The cake is currently in the fridge hoping it will help to thicken it up. I'm going to try this again and let the hot water cool off before I add it, and whip the butter way more before I add anything to it. ~update, this was AMAZING. I will be making it all the time. Disregard everything else, this is thick and creamy, amazing.
great easy recipe. Similar to the one my mother made. Absolutely no grainy sugar to be found.
I used this to fill a pound cake. I've never made or tasted anything like this. It's like whipped heavy cream, but is far more stable. I used 1 3/4 c. of powdered sugar and it was still only lightly sweet. It came together quite easily and turned a gorgeous snow white overnight. (I didn't refrigerate the filled cake.) I was tempted to add a little vanilla but I didn't want to mask the flavor of the butter. I'm honestly surprised this isn't more commonly made in the US. It's a gorgeous cream cake filling. Thank you very much for sharing the recipe.
Excellent Ninna!! My mom and her mom used to use this recipe, and I have misplaced it. It is excellent on a Spice Cake!! Thanks for posting!