How to Make Vanilla Cream

Vanilla cream is a simple, rich and creamy dessert sauce that takes just minutes to make. It’s a perfect accompaniment to any cake, ice cream or cookies and is very versatile in flavour. It is also much lighter than many of the other custard based sauces that have eggs in them, making it suitable for a wide variety of recipes and occasions!

You can make vanilla cream with vanilla beans, extracts, sugar or vanilla paste. Depending on the type of recipe you’re making, one or the other may be preferable. If you’re using a vanilla bean, split it lengthwise and add it to the milk mixture as it’s simmering. If you’re using an extract, divide it into two and add the seeds and the stick to the milk mixture.

Then, whisk in the egg yolks and cornstarch until thickened. I prefer to use a hand blender for this, but you can use a stand mixer if necessary (but it will take longer).

If you’re using an extract, add 1 teaspoon per 250 mL of milk. If you’re using a vanilla paste or powder, it’s better to add about half as much as the recipe calls for because the paste/powder will dissolve into the milk more readily than a pure extract would.

When making whipped cream, it’s best to start with cold heavy cream. The colder the cream, the easier it will whip and the lighter and more successful whipped cream it will be.

To achieve a light, fluffy finish to your whipped cream, mix on medium-high speed for about 3 minutes. This is the quickest way to get your whipped cream to stiff peaks, but keep in mind that high speed will easily over-whip your whipped cream and low speed will under-whip it.

I’m also a big fan of adding some sugar to my whipped cream, but be aware that this will alter the overall texture of your whipped cream and it’s worth experimenting to find the right balance for your preference.

You can also try adding a few tablespoons of your favourite dessert sauce to the cream before it is cooled and then allowing it to set in the fridge for at least 3 days before using it. This will ensure that your whipped cream is a smooth and consistent consistency that you can be proud of!

For a lighter and healthier version of this sauce, substitute a cup of water for the heavy cream. It’s also fine to omit the vanilla if you prefer.

A homemade pastry cream is an essential part of any cake or dessert, so it’s best to learn how to make it properly. It’s easy to mess up, but a little patience will yield an incredibly delicious and satisfying result.

If you’re a beginner, I recommend starting with this basic vanilla pastry cream recipe. Once you’ve mastered this, you can branch out to create other versions of pastry cream with all sorts of fun and exciting flavours!