In a mixing bowl, cream together the softened butter until light and fluffy, about 2-3 minutes. Incorporate the room temperature egg and mix until combined. Gradually sift in the flour until just incorporated, adding cream if needed for consistency.

On a floured surface, roll out the dough to 1/6 inch thick, cut into strips 3/4 inch wide, and twist each strip around the handle of a spoon to form a corkscrew shape.

Heat vegetable oil in a pan to 350°F (175°C). Slide cruller twists into the hot oil, frying for 2-3 minutes on each side until golden brown.

Remove from oil, drain on paper towels, and cool slightly. Dust with icing sugar and serve immediately.