Making vanilla cream at home

Vanilla cream step by step instructions

This classic vanilla cream is our absolute favourite and can be found in many of our recipes and courses. The cream can be flavoured really well with pastes and purees, as vanilla enhances and supports many flavours. To help you make our favourite cream at home, we have put together a step-by-step guide for you. Be sure to try out the recipe!

Most important key data

Level of difficulty: Easy

Shelf life: max. 3 days

Ingredients

Whole milk \| Part 1		125 g
Granulated sugar		25 g
Vanilla seeds		1 pinch of
Vanilla cream powder		20 g
Whole milk \| part 2		25 g

After the cooling time

Vanilla pudding \| cold		200 g
Leaf gelatine		1 piece of
Whipped cream		80 g

Manufacture

Weigh the milk (part 1) together with the sugar and vanilla seeds in a pan. Bring the mixture to the boil briefly.

In a stainless steel bowl, mix the vanilla cream powder and the milk (part 2) with a whisk. It should be a smooth liquid. As soon as the vanilla-milk mixture starts to boil, add a small sip of the warm mixture to the vanilla cream powder mixture and whisk briefly to combine.

Pour the equalised powder mixture back into the pan with the hot vanilla and milk mixture, stirring constantly with a whisk. It is really important that you keep stirring the whole time, otherwise the cream may burn at the bottom.

Stir until the liquid evaporates and the custard thickens nicely. The vanilla custard is only sufficiently cooked when it forms a firm pudding, as you can see in the photo.

Now pour the finished custard into a clean bowl. Press cling film directly onto the hot filling and press it down firmly. Make sure that you also press it well onto the sides of the bowl.

Leave the mixture to cool in the fridge for at least 6 hours. You can also prepare the pudding the day before and leave to cool overnight in the fridge.

Once the chilling time is over, you can prepare the next ingredients. Beat the cold vanilla pudding with a hand mixer or food processor until the whole mixture is nice and smooth.

In the meantime, soak the gelatine in cold water and whip the full cream in a separate bowl.

Squeeze out the soaked gelatine well and place it in a small pan. You must now dissolve the gelatine at a low temperature. If the gelatine gets too hot or boils, it will lose its binding properties.

As soon as the gelatine is liquid, you can add a generous amount of the cold vanilla pudding and stir well straight away. Once the pudding has combined well with the gelatine and you have a homogeneous mixture, you can pour this mixture back into the bowl with the remaining vanilla pudding, stirring constantly, and mix very well again.

Finally, add the whipped full cream in about three parts. Do not stir the cream too vigorously, just fold it in. Nevertheless, you should end up with a homogeneous mixture. Before using the vanilla cream, place it in the fridge for approx. 5 minutes so that it firms up a little.

You can now make various products from the finished vanilla cream:

A classic Swedish cake or delicious cream slices.

Vanilla cornets, blueberry tarts, fruit bases and various patisserie products.

You can also refine the vanilla cream with fruit purees or flavour pastes . This allows you to create many different variations with one basic cream. This is particularly practical if you have a pastry that is easy to fill. Cream puffs / eclairs, for example, are ideal for filling with different creams.

Storage & shelf life

The finished vanilla cream has a shelf life of up to three days in the fridge. The cream can easily be frozen for up to 2 months in ready-made cakes.

Nutrition declaration per 100 g

Posted in: Things to know, Cakes, Sweet recipes, Cake creations, Sweet basic recipes

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Making vanilla cream at home

Vanilla cream step by step instructions

Most important key data

Ingredients

After the cooling time

Manufacture

Storage & shelf life

Nutrition declaration per 100 g

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A Mail deliveries

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Search in blog

Latest posts

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Making vanilla cream at home

Vanilla cream step by step instructions

Most important key data

Ingredients

After the cooling time

Manufacture

Storage & shelf life

Nutrition declaration per 100 g

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Leave a comment

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