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Synthetic cream used in cream cakes from bakery?

33 replies

waveydays · 12/01/2022 20:52

Does anyone know the recipe or where you can get the cream used in bakery pastries, it's not buttercream but not real cream?

OP posts:
Giggorata · 13/01/2022 00:21

I am reminded of another unnaturally white foodstuff that used to appear with some puddings at school dinners.
A liquid cold “cream” that had a texture like nothing else I've ever eaten. I can best describe it as liquid sponge.
It wasn't unpleasant, just weird.
Looking back on it, I suppose it was whipped to within an inch of its life, to retain that texture, possibly with egg white involvement, though there was nothing meringuey about it.
Anyone recognise what I'm on about?

SnowDropMania · 17/01/2022 16:49

We used to have a swirl of it on infant school puddings eg. Tarts in the 70s. I didn't like it at the time and it put me off cream for years

MrsWooster · 17/01/2022 16:52

at school, we called it white dog dirt

StCharlotte · 17/01/2022 18:56

@Giggorata

I am reminded of another unnaturally white foodstuff that used to appear with some puddings at school dinners. A liquid cold “cream” that had a texture like nothing else I've ever eaten. I can best describe it as liquid sponge. It wasn't unpleasant, just weird. Looking back on it, I suppose it was whipped to within an inch of its life, to retain that texture, possibly with egg white involvement, though there was nothing meringuey about it. Anyone recognise what I'm on about?
We called that shaving cream.
1249annalise · 10/02/2024 14:31

Did you find it? Can i have the recipe please!

RampantIvy · 10/02/2024 14:55

1249annalise · 10/02/2024 14:31

Did you find it? Can i have the recipe please!

Is it the Mrs Beeton recipe you are after?

Tigerchef · 11/03/2025 13:28

My local bakers still uses this I want to find out about it . I wondered if it comes in powder form then add water ?

marylou25 · 11/03/2025 15:28

Most of those things are bought by the bucketful by bakeries and are a shortening mix, practically impossible to replicate in a domestic kitchen without a ton load of additives you won't have, luckily! Might have some success if you started with fat like Trex, definitely most of them never even saw butter or fresh cream!

I think I'd be inclined to ask a bakery to sell you a pound or so of it or check local cash & carry type places to see if you can buy it in any sort of small quantity.

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