Cream

[carlton23]

What, or how do you make a cream thats firm enough to put in a `Victoria Sponge` like the cake in `The One Show` last evening, but half the size of course, to that beauty?

[tiggerblue10]

Hi Carlton,

I don't watch 'The One Show' so not surewhat that was like, but I usually whip up double cream until it stiffens slightly.

[B00]

I make buttercream, which is icing sugar and butter, that stays firm.

[blounty]

butter cream is good with jam, but you could use double cream or whipping cream, but this needs to be kept cold and eaten in a couple of days.

[bednobs]

I find the prob with using real cream is either it squidges out when you put pressure on the top of the cake to cut it, or because you have to keep it in the fridge, the cake goes hard quicker. however, it tastes nicer than buttercream Best scenario all round is to make it with real double whipped cream then eat it all the same day.

[NoMercy]

Use double cream as it is firmer than whipping. Add some icinh sugar once whipped.

[carlton23]

Thanks ladies.