Synthetic Fresh Cream How to Recipe #1 | Demo at Bakers kitchen

[@crazybaker1]

Folks it's going back to time, just love older recipe ideas 🙂 laters 😉

[@moniquem783]

I’m loving older recipes lately. Especially wartime rationing recipes. They were so creative! I’ve got quite a decent vintage cookbook collections happening now. I still keep finding more that I need though!

[@crazybaker1]

@@moniquem783 funny thing is I do the same thing blue Cross shop found 4 great baking books all for £4 😀

[@moniquem783]

@@crazybaker1 oh awesome! What a bargain! I mostly find mine on eBay. I have a bunch of Marguerite Patten books (wartime and others) and a couple of austerity cookbooks and a few other wartime books. Recently I found one about victory gardens here in Victoria in Australia! Called Garden Farming. That one is pretty rare and was $45 for a little book but I was so excited to find it because there’s not much info available about victory gardens here so I snapped it up. Also got one from the 30’s which was collated reader submissions to a newspaper which is amazing. I’m not letting myself look at more until I’ve read all the ones I bought last time. Well, I’m sure I will lol.

[@maggiehattie]

I absolutely love synthetic cream. Couldn't afford all the things you have to make it. I found this video outstanding. Thank you amd loved the way you explained it all xx

[@crazybaker1]

Thank you so much 👍 lot's more coming soon 😘 laters Steve 😉

[@anonveeb698]

Lovely! I’m still waiting for the Tottenham cake recipe 🤗

[@crazybaker1]

I will see if I can do it this week, very pink 😀

[@anonveeb698]

@@crazybaker1 yay looking forward to it!

[@stolly57]

Great recipe and vid ! Have just made this up and am very impressed, well done to you CB. Looking forward to the sweetened version, have a pack of frozen puff pastry ready in the freezer to make up some slices with the sweetened version (if it's a firm cream). Would I be right in thinking that it's a similar procedure with the addition of castor sugar and maybe some vanilla? Whatever it is, like I said already I really am looking forward to the vid.

[@jasontheworldisyours]

Delicious

[@crazybaker1]

Thanks mate 👍

[@curlykipper]

From your earlier teaser video a few days ago I was curious to see what this might be. And now I know. Thanks CB. (And thanks also for making it clear that it's not really synthetic. More like a 'mock' cream)

[@crazybaker1]

Friday I have the sweet synthetic cream which is a very similar thing very often used in bun products 😀

[@dirkdendirk7583]

Thanks baker ! Never heard of this cream, so time to make and taste it ! I must say, I would love to have such a digital thermometer like yours. Mine is also digital but yours is more precise. Could I have name of the meter please, thanks !

[@crazybaker1]

Thanks mate 👍 it's a very cheap one £10.00, I could do with getting a better one for jam and for making sweets 😋

[@eurekalass]

How would they have managed 60° or equivalent back in the forties? I don’t imagine they had a nifty thermometer back then. Steve, do you remember the blob of mock cream we had with school dinners many many moons ago? Like shaving cream, almost sticky sometimes. If so, how would that have been made?

[@crazybaker1]

Not sure I can remember cream at school but custard yes 😋 funny this recipe started as 10 gals of water with milk powder and degrees .f. so you can see how I made this smaller 😀 to use at home 😀

[@sharonhill2602]

I’ve always wondered how they made this.

[@crazybaker1]

This is just 1 of 10 different recipes, I am only going to do 2 of them for now, but in saying that, the very best one has eggs in it, I am testing out soon 😀 some recipes are not good for home bakers so I test first 😀

[@minnieshao8108]

Hi what would you use this cream for

[@crazybaker1]

It's for different types of cake or pastrys, to be honest it's not a replacement for real cream, and I was asked to make it for someone on here, it's not the type of thing I would use in the bakery 😀

[@minnieshao8108]

@@crazybaker1 thank you for being honest

[@crazybaker1]

@@minnieshao8108 your welcome 😀