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?

Last year on holiday in the Netherlands i was briwsing ina suoermarket and spitted something called "Klopp Fix" in the bakery supplies aisle, it was little sachets of a powder to add to whipped cream to firm it to keep its shape and stop it "melting". I bought some and tried it in a gateau, the result was exactly like bakery cream cake. I've run out now sadly, i bet you can buy it from catering supply places, probably in enormous tubs!

God, sorry about my typing, double screening.

Greg's used to do a finger bun with cream and a bit of jam + icing, it was the best cake ever, but I'm pretty sure they used Chantilly cream, whisk your cream with icing sugar!!

@laughoutquiet

Mix creme pat with whipped cream

Aka creme diplomat. I don’t think that what is described is creme diplomat because it is not firm in texture, neither is creme pat. Sounds like fake cream.

Italy has “Pannafix” which I expect is similar to the Dutch product. The ingredients are: dextrose (sugar) and modified starch (cornflower).

I’d buy a sachet of instant custard (the stuff you whisk into cold milk) and add a third (?) of that to my whipping cream at the start of the process.

The Klopp fix did sweeten the cream a little but not much. It made the cake much easier to slice neatly.

@Sgtmajormummy thats the kind of experimental thinking I like in the kitchen.

This stuff is a good cheat.

Try googling 'whipped cream stabilizer'. There are a few different methods to experiment with.

it’ll be à chantilly base, (add two heaped teaspoons of icing sugar and a half teaspoon of vanilla paste to 250ml double cream) and likely have a stabiliser added, could be cornflour, cream of tarter, milk powder, or a commercial stabiliser.

I'm not sure what it's called but I'm 99% sure that it's double cream whipped with icing sugar. Make sure to sift the icing sugar into the cream before you whisk it otherwise it will go lumpy.

Is it crème au beurre? Like crème pat but with butter added?

@laughoutquiet

Mix creme pat with whipped cream

Now then!

I know exactly what you are talking about @runner2
It's real cream but thicker and holds its shape.
It's not that awful custardy stuff some bakeries put in and it's not that awful fake cream other bakeries use.
Hopefully somebody involved in a commercial bakery will let us both know.

@LadyEloise yes! That’s it, you’ve understood - and fingers crossed someone in the know can enlighten us eventually 😊

www.mumsnet.com/Talk/AMA/3521451-I-work-in-a-Greggs-shop-AMA?pg=1&order=

@Baconrollandalattee did a Gregg's ama a while ago, can't remember if the cream they use was covered on there though

is it Mouselline ...again possibly a dodgy spelling.

Creme pat with whipped cream folded in, it's slightly looser and less dense than your standard custardy wodge, but not as flimsy as whipped cream

I shall go google!

ahhh, Mousseline Cream is creme pat plus butter whipped in

Creme Pat plus whipped cream is Diplomat!

I love custard! :o

I was in the supermarket today and I saw delicious coffee slices filled with cream and I thought "That's runner2's cream"
Sorely tempted but I'm off them for Lent and trying to diet. 😩

Can't add links but Google Roselle cream. My mum used to have a powdered version when I was a child (1980's) and it made that firm cream that you get in bakers cream buns and doughnuts. I googled it and they now sell a uht version on amazon. I bet that's it!
I never used to like cream but would have this.

Ha ha @LadyEloise! 😂 I think you could justify a taste test “in the name of research”..... 😉
I think the only way to get a definitive answer on this is to write that letter to Greggs which I haven’t done yet!!

@CakesIsMyFavouriteAndBest - just looked and it could be that! Certainly looks a closer match than anything else so far 😊

So I wouldn't be doing it for my own personal pleasure, just for research for runner2 therefore no fat gained ( similar to the fact that there are no calories in eating another person's chips ) and my Lenten sacrifice upheld.

@LadyEloise, definitely - think of it as doing a public service...😁

So...important update fellow MNers!! I discovered via their website that you can actually speak to Greggs on the phone - and have just had a lovely little chat with Customer Services. 😊 That’s the good news... The bad news is that the cream they use in their Belgian buns etc is a “secret recipe” and they won’t reveal any details. So still a mystery and still no idea if I will ever sample it again! 😩