Bavarian Cream: Refrigeration Requirements And Storage Tips

Bavarian cream is a delicious dessert that can be used as a filling for cakes, pastries, and doughnuts. But what do you do with it after you've made it or bought it? Does it need to be refrigerated, or can it be left out at room temperature? The answer to this question depends on a few factors, such as the ingredients used to make the cream and whether or not the package has been opened.

Bavarian cream as a cake filling

Bavarian cream is a versatile dessert that can be used as a cake filling, a topping for cobbler, a filling for donuts or cream puff, a frosting for cakes or cupcakes, or as a standalone dessert. It is considered a traditional custard, similar to pastry cream but thickened with gelatin.

When used as a cake filling, it is important to note that Bavarian cream needs to be refrigerated. However, there are commercially prepared alternatives that can be left out. If you are making it from scratch, it is recommended to use a piping bag to fill pastries, donuts, or cupcakes, and a spatula to spread the cream on cakes.

Ingredients:

• 3 tablespoons cold water
• 2 1/4 teaspoons gelatin
• 1 1/2 cups half-and-half
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups heavy cream, cold

Directions:

• In a small bowl, sprinkle the gelatin on top of the cold water and set the bowl aside.
• In a saucepan over medium heat, heat the half-and-half to a boil, being careful not to let it boil over.
• While the half-and-half is heating, whisk the egg yolks and sugar together in a medium bowl.
• Once the half-and-half has come to a boil, slowly add about 1/2 cup of it to the egg mixture while whisking continuously.
• Add the remaining half-and-half to the egg mixture.
• Pour the mixture back into the pan and cook over medium heat until it reaches 195 degrees Fahrenheit. You can strain it at this point if there are any lumps.
• Add the bloomed gelatin to the mixture and stir until it melts.
• Pour the mixture into a bowl and place it on top of another bowl that contains ice water to cool it down.
• Place the cold heavy cream and vanilla into a mixing bowl and whip until medium peaks form.
• Take the custard off the ice bath and scrape down the sides.
• Stir about one-sixth of the whipped cream into the egg yolk mixture to lighten it.
• Carefully fold the remaining whipped cream into the custard until it is fully incorporated.

This recipe yields enough Bavarian cream to fill 12 cupcakes or a 9-inch round cake. It can be easily doubled or tripled if needed. When using it as a cake filling, be sure to let the cake cool completely before adding the Bavarian cream.

Commercially prepared Bavarian cream

The good news is that commercially prepared Bavarian cream is designed to be stable at room temperature. This means that you can leave it out on the counter without worrying about it spoiling. This is especially useful if you're using it for a large cake that won't fit in your refrigerator, or if you're transporting it to a venue for an event. The convenience of this product lies in its ability to be stored and transported without the need for constant refrigeration.

However, it's important to distinguish between unopened and opened packaging. An unopened sleeve of commercially prepared Bavarian cream typically has a shelf life of about six months and does not require refrigeration during this period. On the other hand, once the package is opened, the product should be treated differently. While some sources suggest that refrigeration is not necessary even after opening, others recommend it to prolong the shelf life and maintain freshness.

If you opt for refrigeration after opening, commercially prepared Bavarian cream can last for about three months. This extended shelf life gives you some flexibility in terms of usage and storage. It's worth noting that once the cream is exposed to air, it may start to dry out, so proper sealing is crucial. Additionally, always refer to the package instructions for specific guidelines, as they can vary between brands.

In conclusion, commercially prepared Bavarian cream is a convenient and tasty option for bakers. Its stability at room temperature makes it a hassle-free choice, especially when preparing large cakes or desserts that require transportation. While unopened packages can be stored at room temperature for months, it is recommended to refrigerate the product after opening to ensure freshness and prolong its shelf life.

Bavarian cream shelf life

The shelf life of Bavarian cream depends on whether it is store-bought or homemade, and whether it has been opened or not.

Store-bought Bavarian cream

An unopened sleeve of store-bought Bavarian cream can be stored at room temperature and is good for up to a year from the time of purchase. Once opened, it should be refrigerated and will stay fresh for 3-6 months.

Some sources suggest that store-bought Bavarian cream can be left unrefrigerated for 5-7 days. However, others disagree, stating that it should be refrigerated both before and after opening.

Homemade Bavarian cream

One source suggests that homemade Bavarian cream is not suitable for refrigeration and should be consumed immediately. However, another source mentions that homemade Bavarian cream can be stored in the refrigerator for up to 6 months.

In summary, the shelf life of Bavarian cream varies depending on the source and the specific circumstances. It is always a good idea to check the packaging for specific instructions and to exercise caution when storing food products to ensure food safety.

Bavarian cream consistency

Bavarian cream is a custard-based dessert that is typically set in moulds. It is made by mixing pouring custard with gelatin and whipped cream. The gelatin helps the dessert to set, giving it a pourable consistency.

The first step in making Bavarian cream is to make a creme anglaise (pouring custard). To do this, you will need to heat milk in a saucepan until it is steaming. In a separate bowl, whisk together egg yolks, sugar, and salt until smooth. Then, slowly pour the hot milk into the egg mixture, whisking constantly. This process is called tempering the egg yolks. Once the egg mixture is tempered, add it back to the saucepan with the remaining milk and cook over medium heat, stirring constantly, until the custard thickens.

The next step is to add gelatin to the custard. Sprinkle gelatin over water in a small bowl and stir to hydrate all of the gelatin. Set this mixture aside to bloom while you cook the custard. Once the custard is cooked, add the butter and bloomed gelatin and whisk until they are fully dissolved. Then, pour the custard into a large bowl and set it aside to cool to room temperature.

While the custard is cooling, prepare your moulds or serving dishes. Traditionally, fluted moulds are used to give the dessert a beautiful shape when unmoulded. However, you can also serve the Bavarian cream in small dishes without unmoulding.

The final step is to make the whipped cream. Chilling the heavy cream and the mixing bowl beforehand will ensure that the cream whips well. Whip the cream to soft peaks and then fold it into the cooled custard. Once the cream is fully incorporated, pour the mixture into your prepared moulds or serving dishes and transfer to the fridge to chill until completely set. This will take at least 4 hours, but preferably overnight.

Once the Bavarian cream has set, you can unmould it and serve it with a fruity sauce or compote. The dessert should be stored in the fridge and consumed within 4 days.

Bavarian cream recipes

Bavarian cream is a dessert served chilled with a custard base mixed with whipped cream and gelatin so that it is stabilized. It is often served in stemmed wine glasses or used as a filling in cakes and pastries.

Traditional Bavarian Cream

Ingredients:

• 2 tablespoons unflavored gelatin
• 1 teaspoon vanilla extract
• 2 cups cold water
• 4 egg yolks
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 cups milk
• 1 cup heavy cream

Method:

• Stir together the 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 the 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, 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.
• Whip the heavy cream in a mixing bowl to medium stiffness.
• Fold the whipped cream into the cooled custard and immediately pour into your desired serving dishes or cake layers.
• Refrigerate for at least 1 hour before serving.

Simplified Bavarian Cream

Ingredients:

• 1/2 tablespoon unflavored gelatin
• 1/2 vanilla bean, sliced in half lengthwise
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream
• 1 cup milk
• 1 egg
• A small amount of tap water

Method:

• Sprinkle the gelatin over the water in a small bowl and set aside.
• Add the vanilla bean and milk to a small saucepan and heat over low to medium heat until scalded.
• In a large bowl, whisk together the sugar and egg until combined.
• Slowly pour a small amount of the scalded milk into the egg mixture, whisking constantly to temper the eggs.
• Pour in the rest of the milk and whisk to combine.
• Remove the vanilla bean, scrape out the seeds, and add them to the bowl. Mix to combine.
• Transfer the mixture back to the saucepan and heat over low to medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
• Strain the custard into a large bowl and whisk in the gelatinized water until mixed, with no clumps remaining.
• Transfer the mixture to the refrigerator and cool until the custard is thick but not set.
• While the custard is cooling, add the whipping cream to a stand mixer with the whisk attachment and whisk on high speed until soft peaks form.
• Gently fold the whipped cream into the custard.
• Use the Bavarian cream as desired, either as a stand-alone dessert or as a filling.

Storage:

Bavarian cream should be stored in the refrigerator and will keep for up to 5 days. If you wish to store it for longer, it can be frozen for up to 3 months. However, note that it will turn to liquid when thawed, so it is best to serve it frozen once it has been frozen.

Yes, it is recommended to refrigerate Bavarian cream to keep it fresh and safe to consume. This is especially important if your cream contains fresh ingredients, such as milk or eggs, as these can spoil if left at room temperature.

Some sources suggest that commercial Bavarian cream products may be left unrefrigerated for a short period, but it is generally advisable to err on the side of caution and keep your cream chilled.

Additionally, if you are using Bavarian cream as a cake filling, it is essential to refrigerate the entire cake to prevent the filling from spoiling.

Frequently asked questions