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Italian Pastry Cream

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Italian Pastry Cream a creamy delicious made from scratch Pastry Cream that is perfect for filling cakes, cookies, pies and other desserts. 

pastry cream in a glass containerPastry Cream

If you eat Italian pastries or have a family that loves Italian Pastries, then you must learn to make Italian Pastry Cream.

Unfortunately,  Italian Pastry Cream has always stumped me.  I can never get it smooth.  The taste is good, so they say, “but Ma, it’s lumpy”, until I got my friend to spill her secret!

This Traditional Italian Pastry Cream Recipe, is easy but you must give it 100 percent of your attention.  

egg and sugar and hot milk and cream in bowls to make pastry cream

Be sure to watch the Video!

How to make perfect Pastry Cream Recipe

When adding your milk/cream mixture make sure to let it cool a bit so that you don’t end up cooking the eggs.

The most important part? (the secret)  Is to never stop stirring, this way you will have the perfect lump free pastry cream.  Keep stirring  until the pastry cream has thickened.

I find using a whisk the best way to get my Italian Pastry Cream perfect.

Then immediately place the hot cream in a glass or ceramic bowl, cover with plastic wrap, make sure the plastic is touching the pastry cream and refrigerate for at least a few hours before using.

I have never really been a great lover of Pastry Cream, and then when I made my Mimosa Cake it called for a Cream Filling made with milk and cream and then I discovered that “Oh Yes” I could really like this stuff.

pastry cream in a glass jar

Steps for the Perfect Pastry Cream

  1. Heat milk and cream until very hot (do not boil) remove from heat.
  2. In another pot whisk together egg yolks and sugar until combined.
  3. Then whisk in the flour and vanilla.
  4. Place the pot with the yolk over low speed and slowly add the milk/cream combination.
  5. Increase heat to medium low and cook stirring continuously until thickened (very thick)
  6. Place thickened pastry cream in a glass bowl, cover with plastic and refrigerate for at least 3 hours.
  7. Stir before using.

Mimosa Cake

Italian Mimosa Cake, a delicious sponge cake recipe with layers of Italian cream, a classic Italian cake, a delicate creamy dessert. Enjoy.|anitalianinmykitchen.com

Now if you are looking for the perfect way to use that Cream besides a Mimosa cake well all you have to do is make some Italian Pie Dough.

It also makes a delicious filling for these Italian Cream Filled Pastries /  Pasticiotti   or even Layer Cakes or how about some Bignè?

And if you have never tasted Italian Pastry Cream you must give it a go. You won’t be disappointed.

If you are looking for another creamy Italian Pastry Cream be sure to check out this Delicious Coffee Pastry Cream or this Chocolate Pastry Cream.

Sporcamuss

pastry cream

How long will Pastry Cream last in the Refrigerator?

The pastry cream will last up to 5 days in the refrigerator. Be sure to use fresh milk that has a longer expiry date.

Never freeze pastry cream because it will never have the same creamy texture once it is thawed.

This Italian Pastry Cream is smooth and creamy, with a delicious vanilla flavouring. Or if you like a coffee flavour then this Coffee Pastry Cream is for you.

Or how about for any and all Chocolate lovers,  then I am sure you will enjoy this Creamy Chocolate Pastry Cream.

Whatever you decide to fill with this Pastry Cream I certainly hope you enjoy it.

Italian Pastry Cream

Italian pastry cream in a jar

How to make Italian Pastry Cream

Italian Pastry Cream, an easy Italian vanilla cream filling, the perfect filling for tarts, pies or cakes.  A simple delicious Italian classic.
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5 from 7 votes

Italian Pastry Cream Recipe

Italian Pastry Cream a creamy delicious made from scratch Pastry Cream that is perfect for filling cakes, cookies, pies and other desserts. 
Course Dessert
Cuisine Italian
Keyword creamy pie or cake filling, Italian pastry cream
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 20 minutes
Servings 1 cup
Calories 1420kcal
Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

ITALIAN PASTRY CREAM WITH MILK AND CREAM (OUR FAVOURITE / VIDEO)

  • 3/4 cup milk
  • 3/4 cup cream whipping/whole cream
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 1/2 tablespoons flour
  • 1/2 teaspoon vanilla

ITALIAN PASTRY CREAM WITH MILK

  • 1 cup milk (divided)
  • 1/3 cup sugar
  • 3 egg yolks
  • 1/2 teaspoon vanilla
  • 3 tablespoons flour (whisk in a small bowl)

Instructions

ITALIAN PASTRY CREAM WITH MILK AND CREAM

  • In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
  • In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.

ITALIAN PASTRY CREAM WITH MILK

  • In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
  • In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
  • Add egg mixture to the medium pot with remaining milk and cook over medium-low heat, continuously whisking briskly until mixture starts to boil, lower heat to low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!

Notes

Be sure to watch the Video at the top of the post!

Nutrition

Calories: 1420kcal | Carbohydrates: 130g | Protein: 22g | Fat: 91g | Saturated Fat: 51g | Cholesterol: 1044mg | Sodium: 182mg | Potassium: 453mg | Sugar: 109g | Vitamin A: 79.2% | Vitamin C: 1.3% | Calcium: 41.6% | Iron: 15.8%
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

**Nutrition calculation is for the entire recipe of the Cream and Milk Italian Pastry Cream.

 

Italian Pastry Cream, an easy Italian vanilla cream filling recipe, the perfect filling for any tarts, pies or cakes. A simple delicious Italian classic.|anitalianinmykitchen.com

Updated from January 8, 2016.

Comments

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  1. Becca says

    E’ troppo bello per crederci!. Credo che questo video soltanto da vederlo m’apperto la voglia di imparare(Veramente). Spero di non diventare troppo brava al farla o altromenti mi vedo nella bicicletta per perdere la ciccia. Complimenti per il video e grazie per la spiegazione. Tutto e molto ma molto ben fatto. Tutti a tavola a mangiare.

    Reply

    • Rosemary says

      Ciao Becca, grazie mille. Sono molto contenta che ti sia piaciuta la ricetta e spero che anche le altre ricette ti piacciano.
      Buona serata.

      Reply

  2. Jessica says

    I’m looking for a cream filling for a braided pastry I’m making that I fill, then cook. Do you think this will still be good if it’s cooked in the oven after it’s been made and set?

    Reply

  3. Arlene D'Angelo says

    I am making crepes and would like to fill with your pastry cream. I need a lot more pastry cream than the recipe would yield. Could I double or triple the recipe with the same result? Thank you.

    Reply

  4. Linda Burlingame says

    I would like to use this Italian cream between two cakes layers. Is it firm enough for that and not squish out the sides and drip?

    Reply

    • Rosemary says

      Hi Linda, in my opinion it is firm enough, just make sure to cook it until it thickens then leave it to thicken in the fridge. Of course it is not as firm as a butter cream. Hope that helps.

      Reply

  5. Debbie says

    Would this be thick enough to fill cannoli? The I was little, my grandmother would have cream filled cannoli from the bakery, as well as the ricotta filled ones. I haven’t found a recipe thick enough to replicate the cream filled ones.

    Reply

    • Rosemary says

      Hi Debbie, I think it would be, make sure you cook it thick enough and I would leave it in the fridge overnight to thicken even more. Hope that helps, let me know how it goes.

      Reply

    • Rosemary says

      Hi Karen, I would say yes, but if I were you I would test it on a smaller cake just to make sure. You should cook the cream until thick, pour it into a bowl and let it cool a bit, then place plastic wrap on top (make sure it is touching the cream) and refrigerate overnight. And then test it. Since it’s a wedding cake I would hate that it didn’t hold up. Hope that helps.

      Reply

  7. Anne says

    I make Pizzelles every Christmas for the kids’ teachers, my husband’s colleagues, and the neighbors. Was thinking this year perhaps I could roll some and fill. I make anise flavored Pizzelles so didn’t think nutella would work and wondered if pastry cream would be thick enough (worried not all will like cannoli cream). Do you think I could roll Pizzelles and fill them with the milk/cream recipe and the cream would stay solid enough to give as gifts at school, the office, etc where they may not be eaten till hours later?
    Thanks!

    Reply

    • Rosemary says

      Hi Anne, I really wouldn’t risk it with the Pastry cream, because it should be refrigerated, thickness I think it is thick enough, if they can be refrigerated than ok but no refrigeration, I have my doubts. Hope this helps.

      Reply

  8. Deanna Dietrich says

    I’m looking for a filling for my pate a choux cream puffs. Once they’re filled, do they need to be refrigerated up until serving, or can they sit out for a while? I’m making them for a church function tonight and I’m afraid they’ll be out on the table until people get done with dinner.

    Reply

  9. Yann says


    Hi,

    I just tried the recipe ITALIAN PASTRY CREAM WITH MILK.
    It’s so delicious. My husband likes it!

    I’ve searching for the perfect pastry cream recipe for my fruit tart & triffle.
    I like the recipe, simple & tasty.
    I’ve found it! Thank you for sharing the recipe.

    Reply

    • Rosemary says

      Hi Marlene it isn’t per serving it’s for the whole thing (the cream only pastry cream which was recalculated) because I really don’t know what you will use it for, a cake, a pie whatever. Hope that helps 🙂

      Reply

  14. Sue says


    I made this tonight and it was a breeze. I used the cream & milk version and followed the directions to a T. In the past I’ve mainly used Julia Child’s recipe for Cream Patisserie but I think I like this one better. I was surprised that there was no butter put in at the end like most other recipes.

    Reply

  15. Ally says

    Hi Rosemary!
    I’ve made this both ways now and they’re amazing! I see that you can keep it for up to 5 days, but have you ever tried to keep it longer? I made some this Saturday and am hoping to use it next Saturday (7 days).

    Reply

  16. Jade Keys says


    If we are using this as a filling for our cakes, do we have to let it refridgerate for 3 hours, or can we cut that time in half?? Will it damage the cream? also is it liquidy or more of a solid?

    Reply

    • Rosemary says

      Hi Jade, half the time should be fine and yes it is quite solid and thick and the cream should be fine. Let me know how it turns out. Once it starts to thicken it will then thicken very quickly, but remember keep stirring. 🙂

      Reply

    • Maryann Atlas says

      Hello Rosemary,
      Just came across your website.
      I have been making Italian cream pie for years. Some I make for gifts!!Here is my cream recipe.
      My cream is
      1/2 flour
      1 cup of sugar
      2 large eggs
      3 cups of whole milk.
      I whisk together the eggs, flour , and sugar.
      I then add the milk. Cook on med heat stirring constantly until it gets thick.
      Then I add 1/2 teaspoon of pure lemon extract. 1/2 teaspoon on vanilla extract.
      For chocolate I add a couple f squares of unsweetened chocolate and stir in cream until melted.
      Let me know if you ever try it. It is a favorite of my family.

      Reply

  20. Kathy Pumneo says


    I just finished making the Italian Cream with the milk and cream combination and I can assure everyone that it indeed does thicken up and I followed the recipe to a T. It took me more that 20 minutes of constantly whisking the mixture, but the patience put into it us SOOOOO worth the effort. Thank you, Rosemary, for such a wonderfully easy recipe. It’s going to be a killer combination tucked insude my white chocolate raspberry cupcakes alongside my raspberry filling. Wish I could post the picture of the Italian cream clinging to my spoon❤

    Reply

    • Rosemary says

      Hi Kathy, thanks and so happy to hear that. And yes patience and lots of whisking is all it needs. BTW those cupcakes sound amazing. 🙂 A picture would have been great.

      Reply

  21. lita poppenberg says

    Hi Rosemary.I want to use this recipe for Cream Puffs.{ My Husband;s Birthday Dessert.. Do you recommend The Milk/Cream recipe or the Milk… thanks so much lita

    Reply

    • Rosemary says

      Hi Lita, I recommend the Milk/Cream Recipe, it is my absolute favourite. I was never a real lover of Italian cream until I tried this one. Let me know how it goes (and remember never stop stirring) and a Happy Birthday to your husband.

      Reply

  22. Trixy says

    I did the milk/cream mix and mine never got thick. I had it on low for about 10 minutes with a hand mixer on low. I finally just used corn starch until it got at least more thick than milk. I like the flavor but we’ll see about the thickness in a few hours.

    Reply

  23. Meg says

    I was thinking of using this to make a fig tart…would I just fill a baked tart crust with this and add the figs? Or does it need cooking again? Sorry I’m new!! 🙂

    Reply

    • Rosemary says

      Hi Meg, Just fill the baked crust with the cream (no need to re bake it) add the figs and you are done! Sound delicious. Let me know how you liked it. btw no need to appologize. Have a great week.

      Reply

    • Rosemary says

      Hi Jennyfer, it’s best to add the zest of 1 lemon (or 2 depending on how lemony you want it) to the pot with the milk and then continue with the recipe. Hope that helps.

      Reply

  25. Hannah DeVous says

    Hi, I’m a bit confused on how many eggs to use at first is it 3 or 4 in the first mixture? I see where it says Italian Pastry Cream (milk) and then Itialian Pastry Cream (milk/cream) but those don’t follow the same in the recipe they are both listed as Italian Pastry Cream (milk/cream). Help? Haha

    Reply

    • Rosemary says

      Hi Hannah, sorry about that, I did correct it and the pastry cream with just milk is a little more complicated than the milk and cream one. Hope that helps. Let me know if you have any more questions. Thanks

      Reply

  26. Kevin says

    Hi Rosemary. Recipe looks delicious. In my first attempt to make it, in step 3 when the egg/milk mix boiled I started to add the milk but found that the egg/milk mix had started to turn lumpy and like a solid dough. Any idea what I might have done wrong? Heat too high? Cooked it too long?

    Reply

    • Rosemary says

      Hi Kevin, you don’t heat the egg and milk together, you heat the milk and vanilla together, you have to beat the egg and sugar together then add 1/3 of the cooled milk/vanilla mixture, then continue with the rest of the directions. Remember instructions #3 low heat always. Hope that helps, let me know.

      Reply

  27. RaspberryT says

    Hi Rosemary,

    Thank you for this recipe. I will definitely try this out this weekend. Making this filling for puff pastries for Teacher Appreciation Week at my son’s school. Just one question though. Does this leave an after taste? I’ve tried other recipes & they always leave a kind of bad after taste. Hope this is THE pastry cream I’m looking for. 🙂

    Reply

    • Rosemary says

      Hi Jeanne, I never noticed an after taste to tell the truth, I have another Italian Pastry Cream made with milk and cream if you look under Italian Mimosa Cake – For the Italian Cream Filling, I really like that one too! Just remember to stir continuously, let me know how it goes.

      Reply

  28. Kim says

    I made one change to your recipe. We don’t use milk, we always use Almond Milk & it tasted great. I used this for my cannoli’s. It was great & everyone just loved it. I’m going to make my cannoli’s for Easter for a family get together with recipe for the filling. Thanks again for the recipe.

    Reply

  29. Maria says

    Trying to recreate the flavor and texture of pastry creams from my childhood, I made two different pastry cream recipes tonight. This recipe is the winner. Now off to find the perfect St. Joseph’s Day zeppole recipe to use the cream in. Thank you!

    Reply

  30. Danielle says

    Hi! My husband and I lived in Italy for a few years and I’m so excited to find this recipe. I’m actually making it right now. My only question is how long do you let the boiled milk cool for? Should it be cool before you add it to the yolks and sugar or just removed from the heat so it doesn’t keep cooking?

    Thanks!
    Danielle

    Reply

  31. Rachel Ballard says

    I needed a pastry cream recipe so badly Rosemary! I have been thinking of doing an awesome trifle i saw on America’s Test Kitchen and pastry cream is one of the components. I know they seem intimidating, but this one may very well be IT. 🙂

    Reply

  33. Marisa Franca @ All Our Way says


    My mamma used to make this and then she would make a crust and put the cream in-between — something like a Napoleon I believe. That was many years ago, when I was still little. She did everything just by tossing a little bit of this and a little bit of that. Your recipe sounds delicious!!

    Reply

  35. Ann says

    My mother used to make something like this. Unfortunately, I never wrote down the recipe. I’m definitely going to try this. Thank you. Have a great weekend.

    Reply

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