Bavarian Cream Question

Decorating By JulyMama Updated 18 Apr 2009 , 11:31pm by prterrell

JulyMama Posted 17 Apr 2009 , 4:09am
post #1 of 2

I am making homemade bavarian cream filling, and I don't know if I did something wrong, but for some reason it's not thickening up.
I followed everything exactly so I'm not sure if this is how it's supposed to look or not. I am at the stage where the milk, gelatin, egg & sugar has cooked and is chilling in a bowl. I have the egg whites whipped but I haven't added them yet.
I cooked it for a while because the recipe said it should thicken, but it didn't, so after about 7 minutes simmering I removed it from the heat.
After I fold in the egg whites and chill, will this thicken up? or should I just scrap it? Can I add anything to thicken it up?
It's about the consistency of cream right now.

1 reply
prterrell Posted 18 Apr 2009 , 11:31pm
post #2 of 2

sounds like you didn't cook it long enough. also, did you beat it constantly with your hand mixer? if not, you should have.

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