In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir before using.
Rated 3 out of
Good With Some ModificationsAs others have said, this is not what I think of as pastry cream. It's more of a Boston Creme/Custurd type cream. I ended up making this twice. The first time when I added the flour, it became clumpy before even turning on the stove. The second time I didn't add the flour and it came out perfect. I filled vanilla cupcakes with it for a friend's birthday. Tase is really delicious.
Date published: 2017-03-03
Rated 1 out of
I am so disappointed with this recipe. I have been using Wilton recipes and taking Wilton classes for years and I must say this is the first time I have been so disappointed with Wilton. I have a Twinkie filling I have been using, but when I ran across your's it looked great. Light and fluffy. First off your picture is white, white and actually it turns out yellow like a custard. It also is very running and I couldn't even use it. So I not only wasted my time, I wasted my money as well. You really need to take this picture down and put up one that shows exactly what this filling will look like.
Date published: 2013-12-19
Rated 1 out of
I should have read the reviews. it is a Boston sort of cream, yellow and my eggs started to scramble.I really don't like the taste but it is to late to do anything else.It is in the cupcakes,hopefully the frosting will cover up the taste.