Soy Milk Cream

Soy Milk Cream

This cream is great with bread, or even as as filling.
Its gentle flavor comes from the soy milk.


9 g (1 tablespoon)
Skim milk powder
12 g (2 tablespoons)
5 g (1 scant tablespoon)
Soy milk
100 ml
Vanilla extract
as needed


1. Mix the sugar, skim milk, and cornstarch in a saucepan (use a non-stick pan, if possible). Add the soy milk and mix some more.
2. Heat the pan and mix continuously with a wooden spatula. Keep mixing since the cream will instantly burn if you take a break.
3. The cream will gradually become thick and bubbly. Turn the heat off when it has slightly reduced in volume, then transfer into a container immediately.
4. Cover the container tightly with plastic wrap to prevent the cream from drying out, and let cool.
5. When cooled, add the vanilla extract and mix. The cream is melty when it's freshly cooked, and it becomes jiggly when it has cooled.
6. Stir the cooled cream with a small whisk to smooth it when topping some bread or filling cream puffs.
7. Don't stir up the cream too much when using it as a bread filling, for it will become difficult to handle. Rather, chill in the fridge to harden first.
8. Enjoy with some kabocha squash waffles (Recipe ID: 924906) and adzuki.
9. Serve with tofu matcha bagels (Recipe ID: 903443)
10. Used as a daifuku filling.
11. For a chocolate version, use 6 g cocoa powder; 6 g skim milk; 12 g sugar; 4 g cornstarch; 10 g chocolate bar. Heat the other ingredients, turn off the heat then add the chocolate bar and melt in residual heat.
12. Variation Matcha Cream: 2 g powdered matcha; 6 g skim milk; 9 g sugar; 5 g cornstarch.
13. Both variations use 100 ml soy milk. To improve the flavor, try adding 1/2 teaspoon of your favorite liqueur.

Story Behind this Recipe

Due to the shortage of dairy products and to conserve electricity, I came up with this simple recipe that uses soy milk and doesn't rely on the microwave.