Delicious Bavarian Cream Frosting: A Step-By-Step Guide

Bavarian cream is a traditional custard that can be used as a filling or frosting for cakes, pastries, and desserts. It is a versatile dessert that can be served on its own or used as a base for other treats. Making Bavarian cream frosting may seem daunting, but with the right ingredients and techniques, it can be a delicious addition to your baking repertoire. In this guide, we will walk you through the process of creating this creamy and versatile frosting.

Combine ingredients

To make Bavarian cream frosting, you will need to combine a few key ingredients: gelatin, milk or cream, sugar, egg yolks, and flavourings such as vanilla or chocolate. Here is a step-by-step guide to combining these ingredients:

Prepare the Gelatin

Firstly, prepare the gelatin by sprinkling it over cold water in a small bowl. This process is called "blooming" and allows the gelatin to reconstitute and absorb the water. Set the bowl aside while you prepare the other ingredients.

Create a Custard Base

In a medium-sized saucepan, heat your milk or cream over a low to medium-low heat. Bring it to a simmer, then turn off the heat and cover the saucepan. Let the liquid infuse for around 10-20 minutes. Meanwhile, in a separate bowl, whisk together your egg yolks and sugar until they are well combined.

Combine the Milk and Egg Mixture

Slowly pour the warm milk over the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling. Once combined, transfer this mixture back into the saucepan and heat it over a low heat. Continuously stir the mixture as it cooks to prevent burning or boiling. The custard is ready when it thickens and coats the back of a spoon.

Add the Gelatin and Flavourings

Remove the custard from the heat and stir in the bloomed gelatin until it is completely melted. At this stage, you can also add your chosen flavourings, such as vanilla extract or paste, or melted chocolate. Whisk the mixture until everything is well combined.

Cool the Custard

Transfer the custard into a clean bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the custard. Place it in the fridge to cool for around 30 minutes to an hour. The custard should no longer feel warm to the touch. If it has started to set, whisk it vigorously to loosen it, or use an immersion blender on a slow setting.

Whip the Cream

In a separate clean bowl, whip your heavy/thickened cream until it reaches stiff peaks. This can be done using a stand mixer or an electric hand mixer.

Fold in the Whipped Cream

Slowly and gently fold the whipped cream into the custard in three or four batches. Be careful not to overmix, as this can affect the texture of your Bavarian cream frosting.

Use or Refrigerate

At this stage, your Bavarian cream frosting is ready to be used as a filling or topping for cakes, pastries, or desserts. If you plan to pipe the frosting or use it as a cake filling, place it in the fridge for about two hours to set before using. The frosting can be stored in an airtight container in the fridge for up to three days but does not freeze well.

Whisk until fluffy

To make Bavarian cream frosting, you'll need to combine instant pudding and heavy whipping cream in a large bowl or the bowl of a stand mixer. The process is simple: just whisk the pudding and cream until the mixture is light and fluffy, which should take about 5 minutes. You can also add in some whipped cream to make it even fluffier.

Whisking is a quick process that involves moving with a rapid, sweeping stroke, and it is an essential step in creating light and airy mixtures for desserts such as Bavarian cream frosting. When you whisk, you are incorporating air into the mixture, which gives it that fluffy texture. This can be done by hand with a whisking utensil or using an electric mixer.

To achieve the perfect fluffy consistency for your Bavarian cream frosting, there are a few key tips to keep in mind. First, make sure you are using a large, steep-sided bowl if you are mixing by hand. This will give you enough room to whisk vigorously without splashing the mixture outside of the bowl.

Additionally, it is important to whisk vigorously and continuously for the entire 5 minutes. This ensures that the pudding and cream are fully incorporated and that the mixture is light and airy. If you are using an electric mixer, gradually increase the speed from low to medium-high. This gradual increase will help ensure that the mixture is thoroughly combined and fluffy.

Finally, be mindful of the type of pudding and cream you are using. While instant vanilla pudding is a popular choice, you can also experiment with different flavours of instant pudding or add extracts like almond or mint. As for the cream, be sure to use heavy whipping cream, as this will provide the best texture and stability for your frosting.

By following these tips and whisking until fluffy, you'll create a delicious and versatile Bavarian cream frosting that can be used as a cake or cupcake filling, a topping for cobblers, or even enjoyed on its own as a dessert.

Fold in whipped cream

Folding is a method used to gently mix ingredients. It is used to combine light and airy ingredients into a heavier mixture without losing the "airiness" of the lighter mixture. In this case, the light and airy whipped cream will be folded into the heavier Bavarian cream mixture.

Before you begin, make sure that your Bavarian cream mixture and your whipped cream are at the same temperature. If one mixture is hotter than the other, they will not combine smoothly.

Now, take about a third of your whipped cream and add it to your Bavarian cream mixture. Stir this to introduce the whipped cream. Then, add the rest of the whipped cream on top of the Bavarian cream.

Using a clean, dry spatula, cut through the middle of the whipped cream. Go to the bottom of the bowl and pull the spatula toward you, scooping up some of the Bavarian cream. In one motion, fold over the scooped-up portion of the Bavarian cream over the whipped cream.

Turn the bowl a quarter turn and repeat the previous step until the whipped cream is fully integrated into the Bavarian cream. Be sure not to overmix or undermix the mixture. If you mix too much, the batter will lose its airiness, resulting in a denser frosting that doesn't rise as high. If you mix too little, your frosting will have a sticky, wet, and heavy layer.

Pipe into pastries

When it comes to filling pastries with Bavarian cream, there are a few methods you can use. Firstly, it is recommended to use a piping bag to pipe the cream into your chosen pastry, as this is much easier than scooping. If you are filling a cake with Bavarian cream, use a spatula to spread the cream onto the cake, ensuring that the cake is completely cooled first.

For cream puffs or pastries that require the cream to hold its shape, place the cream in the fridge for about 2 hours to set before using. If you are using the Bavarian cream as a filling for pastries such as cream puffs or tarts, you can use the cream straight away or store it in the fridge until needed. Before using, loosen the cream with a whisk or spatula.

If you are making a cake that requires the cream to hold its shape, such as a layer cake or entremets, you will need to add gelatine as a stabiliser. Place the cream in the fridge for about 2 hours to set before using.

Refrigerate

Refrigeration is an important step in making Bavarian cream frosting. The cream mixture should be placed in the fridge to cool down for 30 minutes to 1 hour or until it reaches room temperature and doesn't feel warm to the touch. This is crucial because if the mixture is too warm, it will melt the whipped cream, and if it's too cold, the gelatin will set, making it difficult to work with.

Once the Bavarian cream frosting is prepared, it should be refrigerated for at least 1 hour before serving. This allows the frosting to set and gives it a stable consistency. The ideal texture for Bavarian cream frosting is light and fluffy, and refrigeration helps achieve this.

It's important to note that Bavarian cream frosting is perishable and should be consumed within a short period. It can be stored in an airtight container in the refrigerator for up to one day, but it does not freeze well. Therefore, it is best to prepare this frosting close to the time of serving or using it in desserts.

When storing the Bavarian cream frosting in the refrigerator, it's recommended to use a container with a tight-fitting lid or cover the bowl with plastic wrap, ensuring the wrap touches the surface of the cream. This helps maintain its texture and quality during storage.

Frequently asked questions