Mock Cream is made on a base of milk and cornflour ; and its slightly heavy consistency makes it particularly suitable for piping. It may also be used as a filling or topping for sponge cakes.
8 FLUID OUNCES
2 tablespoons cornflour
8 fl. oz. milk
1 vanilla pod
2 oz. unsalted butter
2 tablespoons castor sugar
Put the cornflour in a medium-sized saucepan. Gradually add the milk, stirring constantly with a wooden spoon until the mixture is smooth. Add the vanilla pod and set the pan over moderately low heat. Stirring constantly, bring the mixture slowly to the boil.
Cook the mixture, stirring constantly, for 2 to 3 minutes, or until it is thick and smooth. Remove the pan from the heat.
Leave the cornflour and milk mixture to become completely cold. Remove the vanilla pod from the pan, rinse and set aside for future use.
In a medium-sized mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is smooth.
Gradually beat in the cornflour and milk mixture. Continue beating for 5 to 7 minutes, or until the cream is stiff enough to pipe.
The cream is now ready to use.