May I know if "non-dairy cream" can be found in Coop or Migro? The cream is used to make pastry topping. I am looking for something like the pictures as in the link.

https://encrypted-tbn3.gstatic.com/i...WikqBMB8mdOr4g

is this kind of double cream which is used or tiramisu?

No, double cream is still "dairy." What the OP is looking for would be cream not made from a dairy product.

If you go into a larger Coop/Migros in Zurich (I like Coop at SihlCity myself) and you ask for "Rahm ohne Milch" or "Rahm mit keine Milch" it might not be grammatically correct, but I think you'll be able to get some help.

Just my 2 Rappen...just use the real deal. Who wants to eat whipped up vegetable oil (or worse) instead of real, yummy, Swiss cream??

Thanks Jobsrobertsharpii, I will try this in Coop.

Vegans perhaps?

There is a product called Rama Creme fine.


COOP should have it.

Ingredients:

Zutaten / Inhaltsstoffe:

Wasser, 20% Magermilch (2,5 % Laktose), 7,5% pflanzliche Fette, 7,5% pflanzliche Öle, Buttermilchpulver, modifizierte Stärke, Emulgator E435, Stabilisatoren (Methylcellulose. Xanthan), Farbstoff Carotin



Water, whey, plant fat and oil (likely therefore to be Palm oil), powdered butter milk, modified starch, emulsifier, stabiliser, carotin.


So not vegan at all (edited) (if that is what is required) and contains dairy too. I'm afraid (glad?) that Swiss people prefer to use the real thing- as there is plenty of it and is soooo good. But each to their own - good luck in finding something that suits you.

TBF the OP didn't specify vegan, although yes, it's not "non-dairy" either. I was assuming some complete lactose intolerance rather than veganism as the rationale for wanting the stuff.

If it is for vegan reasons, then I think they should think long and hard about what it means to be vegan. If the best you can do is try to simulate non-vegan dishes with vegan ingredients, rather like using Quorn mince to make a bolognaise substitute, then it seems to show some mixed messages.

I wasn't thinking vegan or not. I was thinking of some American recipes that call for the cool-whip type stuff. Admittedly it's a bit more stable when you're building a tower cake, but the taste and texture are terrible. I always use real, heavy whipping cream regardless of whether the recipe calls for cool-whip stuff.

I was going to say... I can think of someone...

I am not a vegetarian, I used to use non-dairy cream in my home country to make pastry topping, the taste is good, and the cream can hold up longer and not as fatty as normal cream. That's why I'm trying to find this here