Thick Pastry Cream

Decorating By sarge1 Updated 23 Sep 2006 , 4:20am by sarge1

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sarge1 Posted 23 Sep 2006 , 4:02am
post #1 of 6

I made some pastry cream tonight for filling a cake tomorrow. It seemed a bit thick to me, and will probably get thicker in the refrigerator overnight. If I feel like it's too thick tomorrow, can I thin it by stirring some cream into it?
Thanks in advance!

5 replies
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knoxcop1 Posted 23 Sep 2006 , 4:10am
post #2 of 6

Is it gelatin-based?

If so, you could thin it with cream, but you'd need to heat it again first, and then remove some of the mixture itself, then add the cream. Then let it cool and whip again! Sheesh.

If it's NOT gelatin based, you could surely add some cream and whip it.

HTH,
--Knox--

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flourgrl Posted 23 Sep 2006 , 4:12am
post #3 of 6

to lighten or "french" pastry cream.....add some softly whipped 35% cream. It gives it a lighter texture

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hspree Posted 23 Sep 2006 , 4:12am
post #4 of 6

Wow, Knox, where do you learn all of this? icon_smile.gif I keep baking and trying to learn - there is so much to learn!!

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knoxcop1 Posted 23 Sep 2006 , 4:14am
post #5 of 6

I'm just an old lady who's made her share of messes with food! lol

icon_surprised.gificon_smile.gif

--Knox--

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sarge1 Posted 23 Sep 2006 , 4:20am
post #6 of 6

Well, after reading this, I am glad it is NOT gelitin based!
Thank you Knox and flourgrl for your suggestions.

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