Dairy Free Cream
Dairy Free Cream
I would use this dairy free cream as a filling for sponges or to frost cupcakes. No one will ever guess it’s dairy free!
Enough to fill a 20 cm sponge cake or approximately 18 cupcakes or 12 muffins.
Ingredients:
25 g gluten free plain flour
110 ml dairy free milk
115 g dairy free spread
50 g icing sugar
1/2 tsp. vanilla extract.
Method:
Mix the flour and milk in a heavy based saucepan over a medium heat until it comes to a low boil. You want it to thicken into a paste.
Remove from the heat, place in a small bowl and cover with a damp kitchen towel and clingfilm. The kitchen towel must come into contact with the paste so that a skin doesn’t form. Place this to cool by placing in fridge for at least 15 minutes.
Using a mixer, place the dairy free spread, sugar and vanilla extract together and mix until light and fluffy. At this point taste the mixture and if you want it sweeter then add a bit more icing sugar.
Beet in the cool flour paste and place your mixer on a high setting. The paste must be cool otherwise the cream will curdle. Keep mixing until it is combined completely.
Cool in the fridge and store in an airtight container.
Additional Notes:
I use soya milk in this recipe. I find it is thicker and creamier and gives the best results.
Change the taste of this dish by adding different flavours. Why not try coffee, strawberry, mint, orange, cherry or almond.
On a hot day I substitute the dairy free spread for vegetable shortening as it helps the cream to not melt and therefore it is less likely to slide off your cakes.
You can freeze this cream or store it in the fridge for a few days until you need to use it.
Why not store a slice of your Victoria sponge cake with cream in the freezer and defrost when you want it.
Equipment Used:
Heavy based saucepan
Spoon
Bowl
KitchenAid stand mixer
Storage container.
