Water alone is not enough — you also need to add sugar, milk, cream, butter, and other products that the manufacturer recommends in the instructions. You will have to use a mixer too, just for less time. Custard powder needs to be cooked.
- The composition on the package often raises doubts – there is so much "chemistry," though you can find packets with relatively natural contents on sale. Choosing the latter would seem like the right decision. Not necessarily. Even natural ingredients do not guarantee that the cream won't turn out over-sweetened, won't taste of starch, and will have a good consistency. It is a matter of trial and error.
Recipes with dry cake cream are no different from traditional ways of making desserts. With this semi-finished product you can spread cake layers and pancakes, fill pastries and sweet tubes, and decorate shortcrust baskets.
If the cream concentrate ends up disappointing, you can salvage the failed experiment with lemon juice, cocoa, melted chocolate, crushed berries, and other products that can "mask" the taste.
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