Re: Cream Base

2014-01-11T16:53:45+00:00

Many lifetime's ago, I used to work in a bakery. We used to "reconstitute" milk powder, water and "sweet cream butter" in a machine that basically heated, churned and then chilled it down to a double cream thickness so it could be whipped and used in the cake production.

Ergo you could likely add a little bit of unsalted butter while its being blitzed for a slightly more creamy, thicker consistency but so it wouldn't split and need stabilising in some way......

Statistics: Posted by Phantom — Sat Jan 11, 2014 4:53 pm

Cream Base

2013-10-26T05:19:58+00:00

Fed up paying £4.50 for cream base mix to make up cream liqueurs for SHMBO, I had a little play and came up with this.
Use Coffee Whitener, not the light version as the standard supermarkets own contains more glucose. Mix 4 parts whitener with 1 part very hot (not boiling) water in a blender until completely smooth add half a teaspoon of Dr Oetker Glycerine (cheaper than HBS versions) then some sweetener to taste, I used wine sweetener (less volume), or you could make up some sugar syrup.
I used 250 grams of powder which made up enough for 2 bottles, using only 150ml of the finished item per bottle and a little for tasting, total cost under £1.
SHMBO made no comments when she tried the finished liqueur, I only told her after testing it.

Statistics: Posted by vino-tinto — Sat Oct 26, 2013 5:19 am

StillSmart

Re: Cream Base

Cream Base