How To Frost A Cake With Bavarian Cream

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a versatile dessert that can be used as a filling for cakes, pies, tarts, cream puffs, and even donuts. It can also be served as a standalone dessert with fresh fruit and whipped cream. When used as a cake filling, it is important to work quickly as the cream is thickened and stabilized with gelatin. The cake should be refrigerated and served chilled. While it may not pipe as smoothly as pastry cream, Bavarian cream is a delicious and light alternative for those who are not fans of frosting.

How to make Bavarian cream

Yes, you can use Bavarian cream to frost a cake. Here is a step-by-step guide on how to make Bavarian cream:

Ingredients:

• 2 tablespoons of unflavored gelatin
• 1 teaspoon of vanilla extract
• 2 cups of cold water
• 2-3 egg yolks
• 1/4 cup of sugar, plus 1 tablespoon
• 1/4 teaspoon of salt
• 2 cups of milk
• 1 and 1/2 cups of heavy cream

Method:

• Stir together cold water and gelatin in a small bowl and set aside to soften.
• In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring milk to a boil.
• Pour the hot milk in a steady stream into the yolk mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
• Strain the custard into a large bowl and stir in the softened gelatin and vanilla until the gelatin is melted.
• Allow the mixture to cool to room temperature.
• In a separate bowl, whip the heavy cream to medium stiffness.
• Fold the whipped cream into the cooled custard.
• Immediately pour the Bavarian cream onto cake layers and refrigerate for at least 1 hour before serving.

Tips:

• It is important to temper the eggs by slowly adding the hot milk to the egg mixture while whisking constantly to avoid scrambling the eggs.
• Make sure to cover the surface of the custard with plastic wrap before chilling to prevent a skin from forming.
• For a thicker filling, double the recipe.
• The color of the Bavarian cream may vary depending on the color of the egg yolks.
• For best results, use homemade vanilla extract for a better flavor.
• Be sure to read the directions for blooming gelatin, as different brands may have varying instructions.
• Ensure the cream mixture is cooled enough before adding the whipped cream to avoid a runny consistency.

History:

Bavarian cream, also known as 'crème bavaroise' in French and 'Bayerische creme' in German, is a traditional custard that originated in France. It is believed to have been a favorite dessert at the French royal court during the fifteenth century when Isabeau of Bavaria was Queen of France. The dessert became immensely popular in Bavaria and all of Germany, hence its name.

Using Bavarian cream as a cake filling

Bavarian cream is a versatile dessert that can be used as a cake filling, in pastries, or even on its own. It is a traditional custard, similar to pastry cream but thickened with gelatin. Here are some tips for using Bavarian cream as a cake filling:

Preparation

Before using Bavarian cream as a cake filling, it is important to ensure that your cake is completely cooled. You can use a spatula to spread the cream onto the cake layers. If you are filling pastries, donuts, or cupcakes, a piping bag is recommended for easier filling.

Flavour Customisation

The amount of sugar or whipped cream can be adjusted to your taste preferences. For a fluffier filling or a sweeter dessert, you can add more whipped cream or powdered sugar to the heavy cream before whipping it. Additionally, you can add a layer of fresh fruit, such as strawberries or raspberries, on top of the Bavarian cream between the cake layers for a tasty dessert cake.

Consistency Customisation

For a thicker filling, you can double the recipe. This is especially useful if you are making a pie or tart, where you may want a thicker layer of cream along with other fillings like fruit or whipped cream. If your cake is heavy, you can also add more gelatin to create a sturdier filling.

Storage

Bavarian cream should be stored in the refrigerator until ready to serve. It can be stored in the fridge for a few days and in the freezer for 4-6 months.

Tips for using Bavarian cream to frost a cake

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a versatile recipe that can be used in many dessert recipes, including as a cake frosting. Here are some tips for using Bavarian cream to frost a cake:

• Prepare the custard ahead of time and refrigerate it. This will make it easier to work with when you are ready to assemble the cake.
• When making the custard, be sure to completely cover its surface with plastic wrap before chilling. This will prevent a skin from forming, which can affect the smoothness of the custard.
• To prevent lumps when folding in the whipped cream, ensure that your custard is as smooth as possible. Vigorously whisk the mixture until it is lump-free.
• Whip the cream to stiff peaks. This will give the Bavarian cream a thicker, pipeable texture that holds its shape.
• If you want a thicker layer of Bavarian cream frosting or are using it to fill a pie or tart, consider doubling the recipe. Adjust the amount of sugar or whipped cream to suit your taste preferences.
• When cooking the custard, stir it continuously until it thickens and coats the back of a spoon. This is known as the "coats the back of a spoon" test and indicates that the custard is ready.
• If you are filling a cake with Bavarian cream, use a spatula to spread the cream onto the cake layers. Ensure that the cake is completely cooled before adding the Bavarian cream.
• For a tasty dessert cake, add a layer of fresh strawberries or raspberries on top of the Bavarian cream between the cake layers.
• If you are using Bavarian cream as a cake filling, consider building a dam by piping a ring of frosting along the edge of the cake first. This will help to contain the Bavarian cream and create a neat appearance.
• Since Bavarian cream is thickened with gelatin, it is important to work quickly when assembling the cake. Have all your cake layers ready and at room temperature before adding the Bavarian cream.
• If you are concerned about using raw eggs in the Bavarian cream, you can cook the egg yolks with sugar over a double boiler until they reach a temperature of 158°F (70°C). Then, beat them until pale and fluffy before adding the gelatin.

Other uses of Bavarian cream

Bavarian cream is a versatile dessert with many uses. It can be used as a filling for cakes, pies, tarts, cream puffs, doughnuts, cupcakes, and pastries. It can also be served on its own, with fresh fruit and whipped cream, or in a bowl similar to a French mousse.

Some specific examples of how Bavarian cream can be used include:

• As a filling for a Boston Cream Pie or Boston Cream Cupcakes
• As a filling for homemade doughnuts
• As a layer in a chocolate cake, with a layer of strawberries or raspberries on top
• As a filling for chocolate, strawberry, chocolate chip, or vanilla cupcakes
• As a substitute for pastry cream as a filling for doughnuts
• As a filling for banana pudding

In addition to sweet desserts, Bavarian cream can also be used in savoury preparations. For example, one contemporary French recipe for "bavarois" includes a neufchâtel-type cheese and leeks, rather than sweet ingredients.

Recipe for Bavarian cream

Ingredients

• 2 tablespoons unflavoured gelatin
• 1 teaspoon vanilla extract
• Cold water
• Egg yolks
• Sugar
• Salt
• Milk
• Heavy cream

Method

• Stir together cold water and gelatin in a small bowl; set aside to soften.
• Whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
• Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into the yolk mixture, whisking constantly.
• Return the mixture to the saucepan; cook and stir over medium heat until the custard thickens slightly and coats the back of a spoon.
• Strain custard into a large bowl. Stir in softened gelatin and vanilla until the gelatin is melted. Allow the mixture to cool to room temperature.
• Whip heavy cream in a mixing bowl to medium stiffness. Fold into the cooled custard and immediately pour into parfait glasses, moulds, or onto cake layers before the gelatin has time to set.
• Refrigerate for at least 1 hour before serving.

Tips

• Make the custard ahead of time.
• Completely cover the surface of the custard with plastic wrap before chilling.
• Whip your cream to stiff peaks.
• Double the recipe for a thicker filling or for pies/tarts.
• Adjust sugar or whipped cream according to your taste.
• Cook the custard until thickened.
• Fold the whipped cream into the cream mixture. Do not whisk the two together, as this will result in a runny consistency.
• Prepare an ice bath before you start. You will need 2 cups of water and 2 cups of ice in a large bowl.
• The colour of your Bavarian cream will vary depending on the colour of your egg yolks.
• Read the directions for blooming gelatin, as some brands have different instructions.
• Cool the cream mixture before adding in the whipped cream.

Frequently asked questions