pastry cream recipe

Ingredients:

480 ml or two cups whole milk

Divide the 1/2 cup (100 g) of granulated sugar.

one vanilla bean, or one tsp of extract

Five huge yolks from eggs

30 g or 1/4 cup cornstarch

Two tablespoons (30 grams) of finely chopped unsalted butter

The Key to the Ideal Pastry Cream

Instructions:

Add cream cheese and powdered sugar to the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl. *Optional: Chill the bowl in the refrigerator or freezer for a few minutes before making the frosting.

Cream together the cream cheese and powdered sugar on medium-high speed until smooth. Scrape the sides and bottom of the bowl to ensure the cream cheese is well mixed.

Add in vanilla extract on low speed.

Turn the mixer to medium speed and slowly pour in heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.

Turn the speed to medium-high and whip the frosting until stiff peaks form. The frosting will be able to hold shape. Do not overmix.

Spread or pipe the cream cheese whipped cream frosting onto the cake, cupcakes, or cheesecake immediately.

Enjoy!