Italian cream filling

Italian pastry cream is smooth and luscious and quite easy to make at home. It's so versatile and perfect for desserts, cakes and pastries!

Simple to make, this entirely-from-scratch Bavarian cream is a perfect filling for cakes, pies, tarts, cream puffs, or even a spoon.

Italian pastry cream is made with milk, egg, and flour that are cooked together to create a rich and thick custard-like cream, flavoured with vanilla or lemon zest. Italian Pastry Cream is one of the basic ingredients used in many Italian desserts and cakes. It’s the creamy filling of many desserts or the base of tarts and layer cakes. This cream is also the filling you find in Italian pastry like the “cornetti” (Italian croissants) or “bomboloni” (Italian doughnuts).

Smooth and creamy Italian lemon pastry cream is made with egg yolks, milk, sugar and flour and flavored with lemon. Rich and thick, crema pasticcera is used in many Italian desserts from cakes, to doughnuts, to tarts! Sweet and velvety Italian lemon pastry cream is incredible! Called crema pasticcera in Italy or crème pâtissière in French, it is an essential filling in many Italian desserts including bombolini (Italian doughnuts) and this lemon cake.

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This Vanilla Bavarian Cream (Crème Bavaroise) is a super light and flavourful cream filling for pastries and cakes or a dessert on its own.

This delicious French pastry cream recipe is a perfect filling for desserts such as millefeuille, tarts, cakes and choux pastries.

Ever wonder how to make cannoli cream? Well, today is your lucky day. This simple cannoli cream recipe proves it's easier than you think.

This easy Cream Horns recipe is made with puff pastry that's wrapped and baked until golden a flaky and filled with a sweet and fluffy cream filling!

Whip up homemade French pastry cream like a pro with my step-by-step guide! It’s perfect for using in pies, tarts, eclairs and more!