Red Berry Wonder Cream

Imagine a pie without cream, buttercream, cream cheese or quark. Wouldn’t it taste quite dry and boring? It’s the combination of cream and biscuit base that makes a pie so irresistible.

With our wonder cream, you can whip up the perfect cream filling for any occasion nice and quickly. After all, it’s real all-rounder: simply by adding milk, quark or yoghurt, you can whip up the cream you need. Either a light cream or a firmer one. But it isn’t just tarts that are easy to make. The cream is wonderful as a cupcake frosting and topping for all your other bakes. Give it a try. You’ll be surprised!

Encores

What else you’ll need

For a light baking cream:

• 250 ml cold milk (1.5% fat)

For a firm quark-based pie cream:

• 75 ml lukewarm water
• 200 g cold cream
• 250 g low-fat quark

For a firm yoghurt-based pie cream:

• 75 ml lukewarm water
• 200 g cream
• 150 g natural yoghurt (3.5 % fat)

Preparation

Light cake cream:

1. Pour 250 ml cold milk into a tall, narrow mixing vessel.
2. Add the contents of the sachet and beat with an electric hand mixer (whisk) on the low setting first of all, then on the highest setting for 3 minutes, until a light cream is produced.
3. Use the cake cream on your bake whichever way you like and put in the fridge until ready to serve.

Firm quark cream:

1. beat 200 g cold cream until firm.
2. Whisk the cream powder and water together.
3. Gradually mix in the quark and fold in the cream.
4. Now fill the bake with as much cream as you like and put in the fridge for at least 3 hours.

Firm yoghurt cream:

1. beat 200 g cold cream until firm.
2. Whisk the cream powder and water together.
3. Gradually mix in the yoghurt and fold in the cream.
4. Now fill the bake with as much cream as you like and put in the fridge for at least 3 hours.