Tuesday, November 27, 2012
This is the best and easiest pastry cream I've ever made.
My Favorite Pastry Cream:
It can be used for:
Icing the center of a layered cake
Pastry Cream Crepe Cake
This is definitely a Best of the Best recipe!
1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.
Peace in the Kitchen!