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Bavarian Cream

Bavarian Cream

Bavarian Cream

Ingredients

  • ?2 tablespoons unflavored gelatin ?1/2 cup cold water ?4 egg yolks ?1/2 cup white sugar ?1 pinch salt ?2 cups milk ?1 teaspoon vanilla extract ?2 cups heavy cream

Instructions

  1. 1.In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth.
  2. 2.In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool.
  3. 3.When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use.
  4. Just leave it on top of the refridgerator so all the fat will get scared and jump off! ;)

Comments (3)

can this be used on a cake that cannot be refridgerated?? i need bavarian creme for the filling and the cake will have fondant so it can;t be refridgerated.....HELP!!!
Why can't the cake with fondant be refrigerated?
I've read other people saying the same thing before. I think it has to do with humidity and people have had issues with their fondant becoming "sweaty". I use Wilton fondant and I refrigerate every cake I make. Never had any problems. I've heard that Satin Ice fondant also refrigerates well. I've also read that a lot of people put marshmallow fondant in the fridge just fine, but I don't use it so I can't speak to that. Walk in freezers and whatnot aren't always low humidity so that's where you need to be careful. But, as long as your cake is going into a regular home refrigerator (which tends to be low humidity), it *should* be fine. Don't just assume from what you've heard or read that you can't do it. Test it out yourself and see if it works fine for you. Could save you a lot of unnecessary worry :)
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