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–+ servings

Vanilla Cream

A lightly sweet vanilla cream, perfect for filling cakes, layering desserts, or spreading between pastries.
Shared notes will appear here.
Sauces & Spreads
International
Kitchen Pace : 🕒
Servings: 2 cups
Recipe by NAVA Kitchen
Bowl of smooth vanilla cream with visible vanilla specks and a spoon showing its silky texture.
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Ingredients:

  • 2 cups milk
  • 1 egg
  • ½ cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp butter, about 15 g
  • 1 tsp vanilla extract or vanilla powder, 1 packet, 9 g

Method:

Start Cooking
  • In a saucepan, whisk together the egg, sugar, and cornstarch until smooth.
  • Slowly pour in the milk, whisking constantly so no lumps form.
  • Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and begins to bubble.
  • Once thick, remove from the heat and stir in the butter and vanilla until smooth.
  • Transfer the cream to a bowl and cover the surface to prevent a skin from forming. Let it cool completely before using.
  • This cream becomes smooth, glossy, and spoonable, perfect for cakes, layered desserts, or filling pastries. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Whisk constantly while cooking to keep the cream smooth and lump-free.
  • Cook until the mixture thickens and gently bubbles; this ensures the cornstarch is fully activated.
  • Cover the surface directly while cooling to prevent a skin from forming.
  • For a lighter texture, once the cream has cooled slightly, gently fold in ½ cup whipped cream.
  • If you don’t have cornstarch, you can use 3 tbsp flour instead.
     
     
Make it yours
  • Add lemon or orange zest for a fresh citrus note.
  • Stir in 1–2 tbsp cocoa powder for a chocolate version.
  • Replace half the milk with coconut milk for a subtle coconut flavor.
  • Fold in ½ cup whipped cream for a lighter, mousse-like filling.
  • You can use 3 tbsp flour instead of cornstarch.
 
At the table
  • Use this cream to fill cakes, layer desserts, or spread between cake layers.
  • It also pairs nicely with fresh fruit, pastries, or simple sponge cakes for an easy dessert.

My notes:

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Nutrition:

Calories: 452 kcal | Carbohydrates: 69 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 126 mg | Sodium: 170 mg | Potassium: 400 mg | Fiber: 0.1 g | Sugar: 62 g | Vitamin A: 689 IU | Calcium: 315 mg | Iron: 0.5 mg
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