Whipped Custard Cream with Custard Cream Powder

A smooth, pipeable custard cream made from just two ingredients and four minutes of whipping. No cooking or cooling a hot custard, and no weeping in the fridge.

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  • Prep 10 min
  • Rest / set 15 min
  • Total 25 min
  • Serves 6
  • Level Beginner

Vizyon Custard Cream Powder 1kg Pack is a cold-process custard mix. It is built on sugar, skimmed milk powder and modified potato starch, with a little sodium alginate to hold the set. You whip it with milk or water and it thickens on its own, with no saucepan and no wait for a hot custard to cool.

The result is a light, creamy custard you can spread or pipe. It is made for filling tarts, choux, sponges and pastries, or for spooning into a glass on its own. The starch and alginate hold the water in, so the cream stays stable and does not weep onto your pastry.

Two things matter. First, weigh accurately: the ratio is 1 part powder to 2.5 parts liquid by weight, and that ratio sets the final texture. Second, whip at high speed for the full 3–4 minutes. That time hydrates the starch evenly and beats in the air that makes the cream light.

Polen Food Oceania polenfood.com.au

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Whipped Custard Cream with Custard Cream Powder

A smooth, pipeable custard cream made from just two ingredients and four minutes of whipping. No cooking or cooling a hot custard, and no weeping in the fridge.

Makes 700 g custard cream

  • Prep 10m
  • Rest / set 15m
  • Total 25m
  • Serves 6
  • Level Beginner

The recipe

Whipped Custard Cream with Custard Cream Powder

Makes 700 g custard cream

Method

  1. Weigh the custard cream powder and the cold milk accurately on digital scales. The ratio of 1 part powder to 2.5 parts liquid by weight decides how firm the finished cream will be.

  2. Pour the milk into the bowl of a stand mixer fitted with the whisk, or into a large bowl if you are using a hand mixer. Tip in the powder.

  3. Start on low speed for a few seconds so the powder doesn't fly out of the bowl. Then increase to high speed.

  4. Whip on high for 3–4 minutes, stopping once halfway to scrape down the sides and base with a spatula. The cream will thicken quickly and turn smooth, glossy and noticeably lighter as air is beaten in. Don't cut the time short: the full whipping hydrates the starch evenly, so there are no grainy pockets.

  5. Use the custard cream straight away to spread, or spoon it into a piping bag to fill tarts, choux or sponges. For a slightly firmer set, press cling film onto the surface and refrigerate for 15 minutes before using.

  6. To serve on its own, pipe or spoon the custard cream into six small glasses and dust lightly with icing sugar just before serving.

Equipment

  • Digital kitchen scales
  • Stand mixer with whisk attachment or electric hand mixer
  • Large mixing bowl
  • Flexible spatula
  • Piping bag and nozzle (optional)
  • Serving glasses or tart cases (optional)

Chef’s tips

  • Weigh the milk rather than measuring it by volume. The 1 : 2.5 ratio is by weight, and even a small excess of liquid gives a softer, looser cream.
  • The data sheet allows water instead of milk. Milk gives a richer, rounder flavour; water gives a lighter, sweeter cream and is handy when you have no milk on hand.
  • Scale it up or down with the same ratio: 100 g powder to 250 g milk makes 350 g, enough for a small tart or a dozen choux buns.
  • For a softer, more mousse-like filling, fold in some lightly whipped thickened cream once the custard cream is made. Add it a spoonful at a time so you keep control of the texture.
  • Press cling film directly onto the surface whenever the cream is waiting. This stops a skin forming.

Storage

Cover the surface with cling film and keep refrigerated. Use within 2 days. Fill pastries close to serving so the cases stay crisp. Store the unopened powder sealed in a cool (below 25°C), dry place.

Find this recipe, and everything you need to make it, at polenfood.com.au/recipes/whipped-custard-cream-with-custard-cream-powder/

Whipped Custard Cream with Custard Cream Powder
Image is AI-generated and for illustrative purposes only.
Two glasses layered with sliced strawberries and creamy custard, topped with fresh mint leaves

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