cream in bakers' shop cream cakes...

[runner2]

You know that firm, slightly yellow rather than pure white cream that you find in "proper" bakery cream cakes, Belgian buns, iced fingers etc? Is it possible to replicate this at home? So far I've tried squirty cream (too light and watery), extra-thick double cream (wrong consistency/texture) and whipping cream (again, wrong). Can anyone enlighten me?

Bake Off has led me to believe that it isn’t exactly cream but “creme pat” ie this prettysimplesweet.com/creme-patissiere/

.... aaaand now I’m hungry. What are you going to put it in?

Creme Patissiere? It's basically thick custard. Ol' Blue-Eyes has a recipe.

www.bbc.co.uk/food/recipes/custard_slice_58534

I should not have opened this thread with being on a diet 😂.

I think it is creme pat too

I was so sure when I posted that I wasn't talking about creme pat that I almost said so...and I was also sure I don't like creme pat, having knowingly had it in authentic French bakery goods... But now I'm not as sure!! The cream I'm talking about doesn't taste at all custardy and is firmer than creme pat, though perhaps that's just down to tweaks in the recipe.
@WitchWife I'm craving a Belgian bun split and filled to bursting with cream!! Years ago Greggs did a delicious one but sadly no longer.

Is it a chanterelle cream? Not sure if that's the correct spelling. I believe its cream whipped with icing sugar.

Chantilly cream, not chanterelle. Sorry.

Creme chantilly?

Is it something called 'mock cream'... will have a look for a link

X post

Have you tried whipping up double cream? It's got more fat in than whipping cream - that might help!

I also like to fold a tablespoon or so of full fat creme fraiche through whipped cream. Makes it taste richer and just a tiny bit sour (in a good way). Great to eat with meringues 😋😋😋

Could it be something called "mock cream"? (I don't know the recipe, but I think cornflour features in it)

Pastry cream/ creme patisserie
Like in eclairs and Choux buns

www.taste.com.au/recipes/mock-cream-recipe/v6spzlm0

X post Olga

Maybe the British version is just thicker and more custardy compared to the french? Just different recipes to suit the British palette better?

I have made it in the past, but been a bit underwhelmed tbh... can't beat lashings of whipped cream 🍰🍰

I’ve always believed its whipped double cream as a Pp has suggested

well, I find that cream completely revolting. Fresh cream cakes - delicious, that fake cream stuff - YUCK.
Not sure why you would want to replicate it.

Mock cream
Ingredients
70g Tararua Butter
1 cup Chelsea Icing Sugar
1/2 tsp vanilla essence
2-3 tsp very cold Meadow Fresh Original Milk

Method
Cream the Tararua Butter, vanilla and Chelsea Icing Sugar in a bowl until pale and fluffy.
Gradually, with the beaters running, add the Meadow Fresh Original Milk. The mixture should resemble whipped cream.

	Makes enough to fill one 20-23cm cake.

www.nigella.com/recipes/members/spamtastics-synthetic-cream

This? Synthetic cream.

Mix creme pat with whipped cream

Ooohhh I thought we were aiming for classy

I LOVE that fakey cream stuff too, those splits used to be my “break up treat” when I was a teenager. No idea what it is but yes it’s more bubbly than creme pat

Ha ha I have no pretensions to classiness here . I actually love cream in all its manifestations (with the exception of creme pat, as mentioned earlier); this is all about me seeking my ultimate treat/comfort on a miserable day, at a miserable time in general... Thank you for all the comments and suggestions - not convinced the mystery has been solved, though. May just have to write to Greggs HQ!

Maybe Ermine frosting, like in a ding dong cake? It’s really delicious, not particularly sweet.