Bavarian Cream Filling: A Step-By-Step Guide To Making It

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, cream puffs, donuts, and cupcakes, or served on its own with fresh fruit and whipped cream. While the traditional way of making Bavarian cream is labour-intensive and time-consuming, there are simplified recipes that yield similar results. The basic ingredients include sugar, flour, salt, milk, egg yolks, butter, vanilla, and heavy whipping cream. Some recipes also call for gelatin, instant pudding, or liqueur. The process involves creating a custard, cooling it, and then folding in whipped cream to create a light and fluffy texture.

Combine the instant pudding and heavy whipping cream

To make Bavarian cream, you'll need a box of instant vanilla pudding and some heavy whipping cream. You can also add in a quarter cup of liqueur, such as Amaretto or Kahlua, if you want a boozy twist.

If you're using a stand mixer, simply add the instant pudding and heavy whipping cream to the bowl and attach the whisk. If you don't have a stand mixer, you can use an electric hand mixer in a large, steep-sided bowl. Whisk the pudding and cream until the mixture is light and fluffy, which should take about five minutes.

Once your cream is light and fluffy, you're done! There's no need to cook anything, and you can use your Bavarian cream as a filling for cakes, donuts, or cream puffs, or as a topping for desserts like cobbler.

Keep in mind that this Bavarian cream is best used right away. It can be stored in an airtight container in the fridge for a day but does not freeze well.

Fold the whipped cream into the cream mixture

To fold the whipped cream into the cream mixture, you must first ensure that the cream mixture has cooled down. Place the bowl with the cream mixture in an ice bath to bring the temperature down. This is a crucial step as adding the whipped cream to a mixture that is too warm will result in a runny bavarian cream.

Once the cream mixture has cooled, you can start to fold in the whipped cream. Begin by adding a small amount of the whipped cream to the cream mixture. Stir this in gently until combined. This first addition of whipped cream will lighten the mixture.

Next, carefully fold in the remaining whipped cream. Do not whisk the two mixtures together, as this will result in a runny bavarian cream. Instead, use a gentle folding motion to combine the mixtures. Continue folding until the whipped cream is fully incorporated.

At this point, your bavarian cream is ready to be used as a filling or topping for various desserts. It can be used as a cake filling, a topping for cobbler, or as a filling for donuts, cream puffs, or cupcakes.

Use a piping bag to pipe the Bavarian cream

Using a piping bag to pipe the Bavarian cream is a great way to fill pastries, donuts, cupcakes, or cream puffs. It is much easier than scooping the cream and trying to get it into small spaces.

To start, you will need a piping bag and a piping tip. The size of the piping tip will depend on the size of the opening of the pastry or cupcake and the consistency of your Bavarian cream. If your cream is on the thinner side, a smaller tip will give you more control. Conversely, if your cream is thick, a larger tip will make it easier to pipe.

Once you have selected the appropriate piping tip, you will need to fill the piping bag. This can be a bit messy, so it is recommended to use a tall glass or measuring cup to hold the bag while you fill it. Fold the edges of the bag over the glass or cup, and scoop the Bavarian cream into the bag. You can also use a spatula to help guide the cream into the bag.

When the bag is filled, lift it out of the glass or cup and twist the top of the bag to push the cream towards the tip. Be sure to twist it tightly to prevent the cream from coming out of the top.

Now you are ready to pipe the Bavarian cream! Gently squeeze the bag to pipe the cream into your desired pastry or cupcake. Apply even pressure to the bag and move slowly to control the flow of the cream. If you are filling a pastry or cream puff, insert the tip into the opening and pipe until you feel resistance. If you are piping directly onto a cupcake or cake, start in the centre and work your way outwards, building up a swirl of cream.

When you are finished piping, release the twist at the top of the bag and gently push any remaining cream back down towards the tip. You can then untwist the bag and scoop out any remaining cream with a spatula. To clean your piping bag, simply turn it inside out and wash it with warm soapy water.

Use it as a cake filling

Bavarian cream is a versatile dessert that can be used as a cake filling. It is a traditional custard, similar to pastry cream but thickened with gelatin. It is made from a combination of pouring custard (crème anglaise), gelatin, and whipped cream. The cream should be stored in an airtight container in the fridge and will last for up to three days. It is not suitable for freezing.

When using Bavarian cream as a cake filling, it is important to ensure that your cake is completely cooled before filling it. You can use a spatula to spread the cream onto your cake layers. If you are filling a cake with Bavarian cream, it is recommended to build a dam by piping a ring of frosting along the edge of the cake first to prevent the cream from spilling out. This cream can also be used as a cupcake filling, and a piping bag is recommended for this.

If you want a thicker layer of Bavarian cream in your cake, you can double the recipe. You can also adjust the sweetness of the cream by adding more whipped cream or powdered sugar to suit your taste.

When making the cream, it is important to completely cover its surface with plastic wrap before chilling it to prevent a skin from forming. Additionally, make sure to whisk the mixture vigorously to ensure a smooth consistency and prevent lumps when folding in the whipped cream.

Add a layer of fruit on top of the Bavarian cream

Adding a layer of fruit on top of the Bavarian cream is a great way to enhance the flavour and presentation of this dessert. Here are some tips and suggestions for achieving the best results:

Choose the Right Fruits:

• Berries are a popular choice for topping Bavarian cream. Strawberries, blueberries, raspberries, and blackberries all pair well with the cream's flavour and add a burst of colour.
• Other fruits such as peaches, bananas, and even chocolate can be used. Just be mindful that certain fruits like pineapple and papaya contain enzymes that will prevent the gelatin from setting, so they are not recommended.

Prepare the Fruit:

• Fresh fruit is always a good option, but you can also use frozen fruit if fresh berries are not available. Just be aware that frozen fruit may not work well as a decoration unless you don't mind it being a bit soggy.
• If you want to create a puree or sauce to go with your Bavarian cream, simply blend or mash the fruit and add a sweetener like confectioners' sugar, honey, or fruit syrup.

Assemble the Dessert:

• Prepare your Bavarian cream according to your chosen recipe and let it set in individual serving glasses or dishes.
• Just before serving, add a layer of fresh fruit on top of the cream. You can also add some whipped cream on top of the fruit for an extra indulgent touch.
• If you want to get creative, you can even make a fruit compote or cook the fruit down with sugar in a pan and use both the fruit and the syrup it releases as toppings.

Storage and Serving Tips:

• It is best to add the fruit topping just before serving, as it may sink into the cream or make the cream soggy if added too far in advance.
• If you want to make the dessert ahead of time, store the Bavarian cream and fruit separately in the refrigerator until you are ready to serve.
• While Bavarian cream is typically served chilled, you can also serve it at room temperature. Just be mindful that it may become softer and less firm if left out for too long.

Frequently asked questions