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?

That's sad. I had to message Gregg's once when their carrot cake mini loaves disappeared. They were the only ones I liked and they let me know they were discontinued probably forever 😫
I bake a lot but never make carrot cake as its too much faff and I loved theirs.

Oh but this simply double cream, whipped slowly to right consistency with sugar and vanilla

I use it all the time

NOT the extra thick one, but normal double cream