- TM 31
Ingredients
Mock Cream
- 4 tablespoon Butter
- 4 tablespoon caster sugar
- 4 tablespoon Boiling water
- 4 tablespoon Milk
- .5 teaspoon Vanilla extract/essence
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add butter & sugar to bowl beat speed 4 30 seconds or until light & fluffy.
Add the water & milk to the tmx lid & let it drip into the bowl whilst continuing to mix on speed 4 until sugar is disolved & mixture is smooth. Add the vanilla extract and any colours or flavourings you desire.
Tip
Enough to ice one standard 22cm cake.
Mock Cream will keep sealed in an air tight container in the fridge for up to three days.
Mock Cream is not suitable for freezing.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
A big fail from me - ended up with watery mess - defiantly something wrong here
Thumbs down from me! I ended up with a liquid of buttery water. I should have realised with the quantities used.
A big fail from me. I ended up with a bowl of buttery liquid.
Since this is a Thermomix recipe it would be much more helpful if the ingredient quantities were measured by weight rather than tablespoons.
Easy and tasted great. Thank you.
I used lactose freemilk as well, and it did leave a lot of liquid behind. I just strained the liquid off. Tastes amazing! Perfect on GF Swiss roll!
This recipe did not work for us.
Amazing recipe - thank you thank you thank you
perfect for my cream buns
I made this with lactose free milk and mine split... the cream part tasted fine but had a lot of "milk" left over. Has this happened to anyone else? If was only the first time I have made this so I will see how it goes next time.
Thank you for sharing
Helen Williams
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