advice on mock creme?

Question

could any one tell me how to do mock creme please.i dont do metric only pounds and ounces thanks for your time

Answer 1

Ingredients:
2 tablespoons Butter
(1/2 cup) Icing Sugar
1/2 teaspoon Vanilla Essence

You will need:
A mixing bowl, a wooden spoon, a beater and a spatula

Directions:
Beat butter and icing sugar to a cream
Add vanilla and stir in well

Spread between layers of cake

Answer 2

I am not sure how you want to use the mock cream, so I gave you two recipes.

Mock Whipped Cream (you can use as a topping similar to regular whipped cream)

1 cup milk
1 teaspoon flour
2 tablespoons sugar
1/2 teaspoon vanilla

Mix together the flour, sugar and salt, with a little cold milk. Heat remainder of milk until hot, but not boiling. Add flour, sugar mixture and cook until thickened. Beat for a minute or two, then cool, and flavor with vanilla.

Mock Cream Filling (you can use this to fill pastries or as an "icing")

1/3 cup water
1 cup sugar
4 ounces butter
1 teaspoon vanilla

Make a sugar syrup with the water and sugar in a saucepan. Just dissolve and bring to a boil and boil three minutes. Remove from heat and cool completely. Beat the butter with the vanilla for a long time until it is white in color and fluffy. Gradually mix in the cold syrup, beat constantly.

Answer 3

Ingredients
(2 tablespoons) Butter
(1/2 cup) Icing Sugar
1/2 teaspoon Vanilla Extract

You will need
A mixing bowl, a wooden spoon, a beater and a spatula

Directions

Beat butter and icing sugar to a cream
Add vanilla and stir in well

Spread between layers of cake

OR

1/2 c. butter
1/2 c. shortening
1 c. granulated sugar

Cream butter, shortening and sugar together. Set aside. In a small saucepan, put 5 tablespoons flour and gradually add 1 cup milk. Bring to boil, stir constantly. Remove from heat; and cool. When flour mixture is cool enough, add butter and sugar mixture and beat at high speed with electric mixer until fluffy. Add dash of salt and vanilla beat and then frost cake

Answer 4

Creme Fraiche

Ingredients:
1 pint heavy cream
3 tablespoons cultured buttermilk

In a medium bowl, whisk together the cream and buttermilk.
Cover the bowl with a towel and let stand in a warm place until thickened, about 12 hours.
When thickened, cover bowl tightly and refrigerate until well chilled, 2 to 3 hours.
The Creme Fraiche can be refrgerated, tightly covered for up to 2 weeks.