Hi, I bought some bavaria cream in the sleeve and I want to use it as a filling but, it seems to me to be to thin to be used alone as a filling.

Is there anything that I can do to thicken it p? Is there something that I can add to it?

TIA

I bought some of the bavarian cream in the sleeve and used it as a filling. I made a dam around the cake with a stiff buttercream (thanks to someone on here) and it held the filling in. It was just for a round cake and nothing carved. I really don't know how it would hold up if you are doing a carved cake.

I have no idea what you might add to thicken the filling without changing the taste. Hope this helps.

Thanks for your reply