This is a recipe I use called "Vegan Piping Cream" which I found in"The
Vegan Cookbook" by Wakeman & Baskerville. (I find it very versatile, using
it as a cake topping (with the addition of cocoa powder to make a chocolate
cream) and the base for fruit flans and toppings for trifles - my daughter
also eats any cocoa flavoured leftovers as a chocolate mousse.
Sarah: Could you post the American measurements? Thanks.
Mary Dunlap