Mock Frosting, Less Sugar

By Lsweetnell

Makes 1 heaped cup (about 250g) cream

Taste: Delicious silky smooth mock whipped cream
Consume: Best used immediately to ice cakes or as filling for biscuits/cookies as the mock cream will harden if chilled because of the butter. If you do chill, remove from the fridge one hour before serving.

Ingredients

• 125 g butter, softened
• 75 g (1/2 cup) icing sugar mixture
• 1/2 teaspoon vanilla extract
• 40 ml (2 tablespoons) boiling water
• 20 ml (1 tablespoon) water at room temperature

Details

Adapted from cornercafe.wordpress.com

Preparation

Step 1

Mix boiling water and room-temperature water; set aside. Cream softened butter and icing sugar until light, pale and fluffy. Beat in vanilla. Gradually add the warm water, one teaspoon at a time, and beat well to incorporate after each addition. As you add the water and beat, it might be a good idea to beat by hand (or using the lowest speed if using electric beater) to prevent the water splashing about.