Begin by creaming butter in a large mixing bowl using a hand mixer until light and fluffy, about 2-3 minutes. Add a room temperature egg and mix until fully combined. Gradually sift in flour until the dough is soft and smooth, incorporating cream if the mixture feels too stiff.

Lightly flour a clean surface and roll the dough out to approximately 1/6 inch thick. Cut into strips about 3/4 inch wide. Twist each strip around the handle of a wooden spoon to create the corkscrew shape.

Heat a deep pan with about 2 inches of oil to 350°F (175°C). Gently slide the twisted dough into the oil, frying for 2-3 minutes on each side until golden brown.

Use a slotted spoon to remove crullers from the oil and drain on paper towels for about 1-2 minutes. Dust generously with icing sugar while still warm.