Does anyone have a FOOL-PROOF 
recipe for Bavarian Cream? I have tried three different ones in the recipe section and none of them come out correctly. They all taste "odd" 
for lack of a more descriptive word. I think I may be incorporating my egg mixture into the whipping cream too early also...could this affect the flavor? Any help is appreciated! 
I make a mock Bavarian cream filling with Pastry Pride, it is delicious, can be flavored with any extract or liquere. And it holds up much better than a cooked Bavarian.
Here is a link to my recipe.
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
What's your recipe? I think people get confused about bavarian cream because it's not really made to be a filling that you can spread due to the gelatin in it. It is meant to be a formed dessert. For a cake filling you are better off using a pastry cream. It is spreadable. Bavarian cream donuts are actually filled with more of a pastry cream (and if you get them from a realy bakery as opposed to dunkin's you might get a true pastry cream).
Edited to add that you can also fold in some sweetened whipped cream that has been beaten to stiff peaks to lighten up the pastry cream and it is very good and not as pudding like as pastry cream can be.
Egg mixture into cream sounds to me like you are looking for Creme Chiboiste, which is basically pastry cream ( like in eclairs) lightened and stabilized with a hot meringue mixture ( think seven minute frosting).
It's pretty easy to make, and if you want to make it from scratch instead of using pastry pride, PM me and I'll send you a recipe.
Oooh txkat.. I have never made a creme chiboiste.. I am feeling a cake coming on.. 
Check around and see if you have Rich's Bettercreme in your area. My understanding is that it is similar to Pastry Pride. Pastry Pride is a frozen topping, you thaw and beat as you would whipped cream, but it is more stable and tastes better. You can't substitue Cool Whip in my recipe either, I have tried it and it doesn't hold up well. I have never understood why we can buy Pastry Pride in California and you can't get it back there. It is distributed from Illinois. You would think it would be readily available on the East Coast or Midwest, but I guess not.
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