I have noticed a number of mock cream recipes in my 1940′s recipe books so have decided to try them out and see if there really is something that can replicate fresh cream using ingredients available to the 1940′s housewife…
it cured my sweet tooth though!
This one looked pretty good and tasted OK but nothing like cream- guess the granulated sugar grittiness gave it away! Anyhow- I did enjoy a blob of it on some spiced rock buns I made earlier (recipe coming tomorrow for those) topped with a little strawberry jam- how decadent!
It did cure my sweet tooth though…
Mock cream recipe 1
- 2 oz margarine
- 2 oz fine granulated sugar
- 1 tablespoon dried milk powder
- 1 tablespoon milk
Cream the sugar and margarine together until light and fluffy
Add in the dried milk powder and milk and beat well until light and fluffy again
Chill and serve
Maybe if you used super fine sugar or as my Grandma called it fruit sugar and let it set a bit, it might not have the gritty feeling. I’ve run regular sugar in my food processor to make it a little finer to use in recipes calling for fruit sugar. Just a thought.
Good point- ideally I could have used icing/confectioners sugar but this wasn’t produced during the war as far as I can see. Thanks for your tip!
C xx
That is a frosting rather than a cream. YUMMY!!
I think that mock cream would be best used inside a victoria sponge to sandwich it together with some jam too… it was sweet and tasted fine….not like real cream of course but gives the illusion I guess! c xx
I made as above but found ingredience did not hold together and was to sweet for my liking .I added cornflour by the tablespoon ,possibly 4 or more.This lightened the mixture in colour,combined the other ingredience together and the final result was less sweet.
I was hoping to find a recipe similar to the one my nan used to use. That used cornflour and when made had an almost curdled look, was very light in texture and tasted really good not like cream though. We used to put it in our butterfly cakes
Hi Amanda- the recipe I used was pretty good. I would use caster sugar- as fine a granulated sugar as possible though. I guess compared with what we have now the texture isn’t so great but I bet it was a real treat back in the 1940s!!! C xxx
[...] Taking a much-more-modern tack, I’ve been enjoying reading The 1940s Experiment and am hoping to try out some of those recipes too, particularly the mock cream. [...]