Lindsey, I confess I have a sweet tooth!!
I sometimes buy pastries from local bakeries and some of those contain what you might call 'mock cream,' 'artificial cream,' I just don't know the proper term. The type used to fill the likes of eclairs
However, when I make my sponge and such like I use a basic buttercream but there always seems to be that little bit of graininess left no matter how long, or at what speed I mix. I want to take my pastry cream to the next level, to obtain that bakery shop mock-artificial cream look and taste
So I carried out an Internet search and found several recipes: the most popular been adding a little water and milk to your buttercream. Another added cornflou and yet another used gelatine. But I can't imagine this.
Lindsey can you tell me what is the recipe for that bakery shop mock cream. I don't want to be making batches of the stuff just to dump it!
As always many thanks for your help.