Cream Recipe


2 tablespoons cornflour
60gm/2oz vegan marg
30gm/1oz castor sugar
1/2 teasp vanilla essence
1 cup soya milk


Add a little of the milk to the cornflour.
Boil the remainder of the milk and when it comes to the boil add the cornflour/milk mixture to make a thickened creamy custard. Leave to cool. Cream together the sugar and margarine until pale in color. Beat in the cooled cornflour mixture and the vanilla essence. This cream can be used as a topping on desserts, trifles, cakes, puddings, etc. This cream tastes very much like sweetened dairy cream. It thickens up a little in the fridge and for a thicker or thinner cream experiment with the amounts of cornflour.

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Whipped Cream


* 1 cup heavy cream
* 1 teaspoon vanilla extract
* 1 tablespoon confectioners' sugar


  1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

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