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If you have run out of cream, or don't wish to use cream, this makes a great substitute. It is still rich, though, so watch out for those calories!
Ingredients
- 1 cup milk
- 1 tbsp cornflour
- 1 tbsp butter
- 1 tbsp icing sugar
- Essence (extract) of choice to taste
- 2 tablespoon white vinegar (optional)
Steps
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1Dissolve the cornflour in about 2 tablespoons (30 ml) of milk.
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2Pour the remaining milk into a heavy-based saucepan and place on the heat to boil.
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3Thicken the boiled milk with cornflour. Cook for a few more minutes, continuing to stir all the time. Remove and allow to cool.
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4Cream the butter and sugar until fluffy. Gradually add the cornflour mixture. Remove any skin that may have formed on the top of the mixture.
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5Beat the entire mixture together well until it begins to take on the texture of whipped cream.
- If using, add white vinegar once all mixed.
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6Finished.
Community Q&A
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QuestionMy cream split when I added cornflour to the butter and sugar, what caused this? It was cold when I added it and the butter and sugar were well blended.
Community AnswerWhen you added the cornstarch you probably did not sift it, which made it too dense and heavy for the cream. -
QuestionWhat's the vinegar for?
QamarTop AnswererThe vinegar is optional for the filling. It just adds a lighter flavor to make it taste better.
Things You'll Need
- Mixing bowl
- Heavy-based saucepan
- Tablespoon
- Whisk or beater
References
- Adapted from a recipe in Madame Weigel's Journal of Fashion, September 1, 1947.
