Mock Cream Bakery Icing (Thermomix)

Mock Cream Bakery Icing - by Serena

  • Servings: icing for 1 x 20cm cake
  • Difficulty: easy
  • Print


  • 260g room temperature Shortening (Crisco/Solite/Pilot Crème Cup. Note: Frymasta Edible Vegetable Shortening can be used if you are planning on colouring the icing as it will not be snow white)
  • 170g caster or icing sugar
  • 115g water @ 23 or 24 degrees


Place butterfly on blades and leave them there for the whole recipe

Add 270g shortening and 170g caster sugar to bowl. Mix on speed 3 for 3 minutes.

Sit measuring jug on top of your jug and tare your scales. Measure out 115g water. Water should be about 23-24 degrees.

Set timer to 5 minutes and turn to speed 3. Add the 115g of water bit by bit over the 5 minutes until,the mixture if really aerated. Add any colour or flavourings and mix for 5 seconds on speed 3. Scrape down and  Give one final good mix  by hand with the spatula as the colours can tend to pool on the butterfly,

Serena’s tips: if you mix this too hard or too long it could separate as it’s gotten warm. Don’t bin it! add a couple ice cubes and mix on speed 3 for 10 seconds. Push through a fine sieve as if you were removing the water from homemade butter several times to get all the excess liquid out,. Place in a  bowl and whisk by hand to bring together – will take seconds to go creamy again.


    • Razmira says:

      Hi there,

      Can I use a paddle attatchment on my kitchenaid as I don’t know what a butterfly blade is. Or is thf ballon whisk attatchment better??

      Also, is it 23 degrees in f or c?

      Many thanks in advance 🙂


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