Hi there - anyone used this? If so what is it like and how easy to make up.

I see that you can get a big tub on Amazon.

https://www.amazon.co.uk/Birds-Dream-Topping-373gm/dp/B0074FOIHU/ref=asc_df_B0074FOIHU/?tag=googshopuk-21&linkCode=df0&hvadid=435724530883&hvpos=&hvnetw=g&hvrand=3943786470122274370&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007407&hvtargid=pla-939786555259&psc=1&tag=&ref=&adgrpid=102954366164&hvpone=&hvptwo=&hvadid=435724530883&hvpos=&hvnetw=g&hvrand=3943786470122274370&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007407&hvtargid=pla-939786555259

Does it taste of dreams?

Tried it and, you've guessed, it worked like a dream - but I just mixed sachets with full cream milk.

Good find in this highly respectable quantity! The traditional sachets are useless for WAM.

Way back in my pie experiments I tried making them with this. I personally find it a bit too foamy (rather than creamy) and very quick to melt (so no good for photo shoots) As Morepies2 suggests use full cream milk with it.

I recommend any WAMmer serious about pies should invest in a stand mixer. They do take some of the laboriousness out of it and proved to me over the years, if nothing else, that success with home-made pie fillings is very much about quantity over recipe.

Thanks. What do you make your pies out of?

Usually real double cream (whips faster, but obviously leaves a sour smell) or a long life chef's cream* (takes longer) but as these don't go off they can be stock piled over time for epic shoots.

* They're usually buttermilk and vegetable oil based. Tesco used to sell one in blue cartons: Elmlea double cream is another example, otherwise you have to get them from a trade catering supplier.

About 600ml (before whipping) per pie. I used to make up about 20 litres of thick cream (two buckets). 8 hours of prep. It's ridiculous but worth it (see a GIF called 'Messed to the Nines throwback' in my gallery for example).