Rhoda's Mock Cream
Source & History
As it says, this is Grandma Rhoda’s mock cream recipe. It can be used on sponges, spicy honey roll or any other place where you would use regular cream, and, of course, in Grandma’s peach balls.
Notes
- I wouldn't attempt this without some kind of electric mixer.
Kitchen Wisdom
- When crushing nuts or biscuits, place in a plastic ziplock bag and crush with a rolling pin or other heavy object – an empty wine bottle filled with water (you obviously want to use one with a screw top rather than a cork) or a hammer.
- Author
- Aileen Sorohan
Ingredients
- 250 grams butter
- 1 cup white sugar
- 1 cup hot water
- 1/2 tsp vanilla
- 1 dessert spoon gelatin powdered
Instructions
- Add a good dessert spoon of powdered gelatin to a cup of boiling water. Put aside to dissolve.
- Put 250g of butter and 1 cup of white sugar in a mixing bowl.
- Beat using an electric mixer. Once well combined, add the gelatin & water mixture. Continue beating.
- Beat on high until the mixture has the consistency of cream. If there are still undissolved sugar crystals in the cream then you may need to add more water.