Hi all. Does anyone have a recipe for mock cream that is shelf stable for a few days, but is not as sweet as the usual Icing sugar, milk and butter mix?
punkinthefirst,
Nov 2, 9:50pm
Well, you don't have to put in as much sugar as the recipe says.The souring of milk might be more of a problem, though i suppose if the cream was kept in a airtight container in the fridge, it would be OK for a few days.
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