Wednesday, June 1, 2011

Mock Cream Recipes

I prefer good old fat-filled cream of cow but in a pinch these do the trick…

Option #1
Mix together well 2 tablespoons full fat milk powder, 1 cup if milk and 1 tablespoon of icing sugar. Leave to stand from 12-24 hours, as long as possible.

Option #2
2 cups of milk
2 tablespoons full fat milk powder (mixed to a paste with a little of the milk)
1 teaspoon of sugar
1 dessertspoon of boiling water
2 teaspoons gelatine
Dash of vanilla essence

Warm milk to blood temp and add to milk powder paste. Dissolve 2 good teaspoons of gelatine in the boiling water, then mix milk, gelatine mixture and vanilla essence together well. Chill thoroughly then beat again. Tastes abit like whipped cream.

Option #3
Beat together 2 tablespoons of each of the following – butter, sugar and boiling water. Mixture will curdle first then become a thick cream. Add a little vanilla. Good for sponges.
Possibly use a dairy-free butter substitute to make this dairy-free! If anyone tries it please let me know how it turns out J

Option #4
1 cup of milk
¾ ounce of cornflour
1 ounce butter
1 ounce of sugar
Mix cornflour with a little cold milk. Heat the rest of the milk, add the cornflour and bring to the boil, stirring constantly. Cook for 3 minutes, continuing to stir. Leave til cold. Cream butter and sugar. Once cornflour mixture is cold whip it then beat into butter and sugar. Beat til smooth.
Again possibly make this dairy-free by using milk substitute such as rice, soy or oat and a butter substitute. Would love to hear if anyone tries it J


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