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This Bavarian cream recipe is very versatile and you can use it in many dessert recipes. Bavarian cream takes a little work to make, but once you do it a few times it will be a go cake filling to for you!
Once you have how to make Bavarian cream mastered, you can make it easier and will love making it for your desserts!
Bavarian cream Recipe
If you are wanting the perfect bavarian cream recipe to use for your cakes, donuts, and desserts then this is the Bavarian cream Recipe for you.
I love Boston Cream pie and really any recipe that has bavarian cream and make it as often as I can. It is my favorite dessert, and while it sounds complicated to make it isn’t at all.
This easy bavarian cream recipe can also be enjoyed as a dessert all on its own. Which is totally delicious on its own also!
Easy Dessert Recipes
- New York Cheesecake
- Chocolate Raspberry Cupcakes
- S’Mores Cupcakes
- Mocha Cupcakes
- Chocolate Frosted Baked Donuts
What is Bavarian Cream?
Bavarian Cream would be considered a traditional custard, that is similar to a pastry cream, but thickened up with gelatin. The best part is that it is only 7 ingredients total that are needed to make this amazing dessert filling recipe!
I also do know some people that refer to this as Vanilla custard filling, I personally think it sounds so much better calling it Bavarian cream. It just sounds so much fancier!
How to use Bavarian Cream
One of my favorite uses for Bavarian cream is as a cake fillings! You can use it for other desserts like cream puffs or in a banana pudding. You can also use this Bavarian cream recipe to fill homemade donuts too! It is a totally tasty filling that I love using in my Boston Cream pie and my Boston Cream Cupcakes.
I do suggest using a piping bag to pipe the Bavarian cream if you are going to be using it to fill pastries, donuts or cupcakes. It is much easier to pip into something then try to scoop it.
If you are baking a cake and filling it with this Bavarian cream, then use a spatula and put it on the cake. Be sure your cake is totally cooled before you fill any cake that you are filling with it.
You can also have a really tasty dessert cake by you can add a layer of strawberries or raspberries on top of the Bavarian cream between the layers of cake. I have used the chocolate cake from my turtle cake that is amazing and put Bavarian cream cake as a filling and skipped all the turtle cake toppings and it tasted amazing!
How to Serve Bavarian Cream as a Dessert
You can use it as a party filling or as a stand alone dessert. If you are serving bavarian cream as a stand alone dessert I love serving it with fresh fruit and some whipped cream. My favorite fruits to put on top are blueberries, strawberries, blackberries, and raspberries.
Perfect Cupcake Filling!
This filling is also amazing in cupcakes, there are so many cupcakes that I love to use it with, but my favorites arechocolate cupcakes, strawberry cupcakes, Chocolate chip cupcakes and vanilla cupcakes.
My favorite frosting to use if I am filling cupcakes is either chocolate buttercream frosting, strawberry buttercream frosting or vanilla buttercream. Of course if I am making cupcakes, I always make sure to have an icing swirl because they look so much prettier with it.
This Bavarian Cream recipe makes enough Bavarian Cream for filling 12 cupcakes or for filling a 9 inch round cake. You can easily double or triple the recipe.
Tips for Making Bavarian Cream
Fold the whipped cream into the cream mixture. Do not whisk thetwo together, this will leave you with runny bavarian cream.
Ice Bath. Prep the ice bath before hand, you will want 2 cups of water and 2 cups of ice in a large bowl. Then you will place the bowl with the gelitin and cream mixture while still in the bowl on top of that bowl. This step is important because you need to bring the temperature down before adding in the whipped cream.
The color will vary. Depending on the color of your egg yokes bavarian cream will range in color from a light white to a darker yellow.
Use Homemade Vanilla extract. I prefer to use homemade vanilla extract, I find that it gives a much better flavor.
Read the directions for blooming gelatin. Some brands have different directions on how to bloom the gelatin, so be sure you read the package directions for the one you are using.
Cool Cream mixture before adding in whipped cream. It is very important that you let the cream mixture cool enough in the ice bath before you add the whipped cream to it.
What does it mean to Bloom Gelatin?
For this Bavarian Cream recipe you are going to need to bloom gelatin. If you have never done this before it may sound difficult in the instructions but it is really, really easy.
To bloompowderedgelatin, just put a small amount of cold water in a shallow bowl and then sprinkle the gelatin evenly over the top of the water. It will begin to absorb the water and swell in size over the course of a few minutes. It takes roughly 5 minutes for gelatin to bloom.
Bavarian Cream Ingredients
- 3 tablespoons cold water
- 2 1/4 teaspoons gelatin
- 1 1/2 cups half-and-half
- 4 large egg yolks
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups heavy cream, cold
How to Make Bavarian Cream
In a small bowl, sprinkle the gelatin on top of the cold water and set the bowl aside.
In a sauce pan over medium heat heat the half and half to a boil. Make sure to keep an eye on it so it doesn’t boil over.
While the half and half is heating up whisk the egg yokes and sugar together in a medium bowl.
Once the half and half has come up to a boil slowly add about a 1/2 cup of the half and halfinto the egg mixture while whisking the whole time.
Add the remainder of the half and half to the egg mixture.
Pour the mixture back into the pan and cook this mixture over medium heat till it reaches 195 degrees. If there is any lumps you can strain it at this point.
Add your bloomed gelatin to this mixture and stir it till it melts. Pour the mixture into a bowl and place it on top of a larger bowl that has 2 cups of water and ice.
Place the cold heavy cream and vanilla into the bowl of your mixer and whip until medium peeks.
Take the custard off the water bath and scrape down the sides.
Stir in 1/6th of the whip cream to the egg yolk mixture to lighten it.
Carefully fold the whip cream into the custard till it is incorporated.
Desserts to make with Bavarian Cream
- Boston Cream Donuts
- Boston Cream Pie Parfaits
Bavarian cream recipe
Created by Lauren
3.64 from 183 votes
Prep Time 15 minutes mins
Cook Time 1 hour hr
cooling 10 minutes mins
Total Time 1 hour hr 15 minutes mins
Servings 1 batch
Print Recipe Pin Recipe Rate Recipe
This Bavarian cream recipe is very versatile and you can use it in many dessert recipes. Bavarian cream takes a little work to make, but once you do it a few times it will be a go cake filling to for you!
Ingredients
- 3 tablespoons cold water
- 2 1/4 teaspoons gelatin
- 1 1/2 cups half-and-half
- 4 large egg yolks
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups heavy cream cold
Instructions
In a small bowl, sprinkle the gelatin on top of the cold water and set the bowl aside.
In a sauce pan over medium heat heat the half and half to a boil. Make sure to keep an eye on it so it doesn’t boil over.
While the half and half is heating up whisk the egg yokes and sugar together in a medium bowl.
Once the half and half has come up to a boil slowly add about a 1/2 cup of the half and halfinto the egg mixture while whisking the whole time.
Add the remainder of the half and half to the egg mixture.
Pour the mixture back into the pan and cook this mixture over medium heat till it reaches 195 degrees. If there is any lumps you can strain it at this point.
Add your bloomed gelatin to this mixture and stir it till it melts. Pour the mixture into a bowl and place it on top of a larger bowl that has 2 cups of water and ice.
Place the cold cream and vanilla into the bowl of your mixer and whip until medium peeks.
Take the custard off the water bath and scrape down the sides.
Stir in 1/6th of the whip cream to the egg yolk mixture to lighten it.
Carefully fold the whip cream into the custard till it is incorporated.
Calories: 2242kcal | Carbohydrates: 91g | Protein: 37g | Fat: 192g | Saturated Fat: 115g | Cholesterol: 1404mg | Sodium: 340mg | Potassium: 818mg | Sugar: 64g | Vitamin A: 7570IU | Vitamin C: 5.4mg | Calcium: 706mg | Iron: 2.2mg
Bavarian Cream, Bavarian Cream Recipe, Homemade Bavarian Cream
cake, cupcakes, Dessert, filling
Video
79 Weight Watchers SmartPoints for the entire recipe. 6 weight watchers points per serving if using to fill 12 cupcakes.
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