CREAM ?? Looked for this recipe for years..HELP!

[Oorlassie]

Does anyone remember the great cream you would get in the middle of the Cream Sponge cakes we got as kids growing up in Scotland? It was a cream that you didn't need to keep in a fridge and it was great!!! It never melted either like the whipped cream of today. Anyone know the recipe I have looked for this for years? Would love to make a cake with this in the middle.

[Tasty Tidbits]

Are you thinking of vanilla buttercream icing? That is what they seem to use a lot here along with a layer of jam.

[Molly53]

Click on Sour Cream Cake Filling and see if it won't work for you. If you give it a try, recipe reviews are very much appreciated.

[Oorlassie]

No its not buttercream I have tasted that and make it often to decorate cakes. This can stay like coolwhip consistancy but will not melt like coolwhip when standing. It doesn't have egg yolk in it because its white coloured. I wonder if it had clear gelatin in it would be what holds it together? I am going to try the evaporated milk recipe and the one with the dry milk powder. I cant do it today as I need to shop for the stuff. But will get back to you on it. Thanks for all your help and if you can think of anything else please post it on here. Wonder why I have "Fry Cook" next to my name....weird.

[Patchwork Dragon]

I know what it is that you mean, but we always just called it "artificial cream"....I never gave a thought that you might be able to make it yourself, just thought it was some factory concoction without any real ingredients if you know what I mean. I wouldn't even be able to give you a hint as to how to start on it

You're a "newbie fry cook" because you're new to the site. As you go along you will eventually become a Recipezaar Groupie....then there will be no escape!!

[Oorlassie]

Thanks Dragon!!!!! Thats exactly the cream I mean. But there must be a way to make it. Dont you think it might be the evaporated milk and icing sugar? I will try that as soon as I get a chance to buy it and let you know. I have a few now to try. If you come up with any ideas let me know please! Thanks!

[Molly53]

Oorlassie wrote:
No its not buttercream I have tasted that and make it often to decorate cakes. This can stay like coolwhip consistancy but will not melt like coolwhip when standing. It doesn't have egg yolk in it because its white coloured. I wonder if it had clear gelatin in it would be what holds it together? I am going to try the evaporated milk recipe and the one with the dry milk powder. I cant do it today as I need to shop for the stuff. But will get back to you on it. Thanks for all your help and if you can think of anything else please post it on here. Wonder why I have "Fry Cook" next to my name....weird.

Take a look at the frosting in this recipe and see if it won't work for you: Whoopie Pie Cake

[Oorlassie]

Thanks Molly..I will try it. This whole recipe sounds good. I know I will make it anyway.

[French Tart]

Also called vanilla cream or patisserie cream! It is also the same cream that is used for Vanilla Slices..........do you need the recipe?? I can post it here for you if you wish!
FT

[Katybean]

Does it have cornflour in it??

[Frugal Fifer]

I know the cream you mean, it is not the same as synthetic cream or the custard slice one. It is more like the cream in the top of a french cake/fancy. Will investigate in the local bakers for you.

[-Sylvie-]

Is it like the Bird's Dream Topping?

http://www.britishcornershop.co.uk/britishfood.asp?id=TJ1345

[DIANNE1980]

Hi i think this is the recepie ur looking for, I've not made it yet so i'm not 100% sure but i'm going to try it later today:

SYNTHETIC CREAM

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 teaspoons Unflavored gelatin
1 tablespoon Cold water
1/2 cup Nonfat dry milk powder
1/2 cup Ice water
2 tablespoon Icing (Confectioner's sugar)
1 teaspoon Vanilla

Soften the gelatin in the cold water in a small heatproof measuring cup.
Set the cup in a pan of simmering water and heat for about
4 minutes until the gelatin dissolves; remove from the
heat. Combine the dry milk, ice water, and
confectioner's sugar in the chilled small bowl of an
electric mixer, then beat with chilled beaters at
medium speed until foamy. With the motor running,
carefully pour the gelatin down the side of the bowl
so that it doesn't hit the beaters and spatter all
over. Continue beating at medium speed for 7 to 10
minutes until it is the texture of whipped cream, then
beat in the vanilla. If not using immediately, store
in the refrigerator. If the mixture should deflate on
standing, simply beat until it again resembles whipped
cream. Makes 3 cups

[Patchwork Dragon]

Thanks for the recipe Dianne. Unfortunately you've picked up on quite an old post But no matter, you've found us, that's the main thing. Feel free to come and join us on the Cheek and Chat thread where we hang out most days

Hmm....I wonder how Oorlassie got on in the end thiough? Let us know if you're reading this Oorlassie!

[plymouth 54]

hi i know its been a long time ago you were on but the resipe for the artifical cream you have could you send it to me please.