Eggless Custard Cream


I planned to dress up a simple cake for my parents 32nd wedding anniversary. So here’s what I did with whatever ingredients I had at home. And guess what? It turned out perfect.

This custard cream is super easy to make and is perfect for frosting.



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Eggless Custard Cream
Simple eggless custard cream.
Prep Time 20 minutes
Prep Time 20 minutes
  1. Place a bowl [that you would be using to whip the cream in] and the beater attachments of your hand mixer in the freezer.
  2. Mix the milk and cornflour well, until no lumps remain. [The milk should be at room temperature]
  3. Add the sugar and bring this mixture to boil while stirring it continuously. Cook until the cornflour and milk mix turns into a thick smooth paste.
  4. Add the vanilla essence and mix .
  5. Transfer into another bowl and set aside to cool.
  6. Spoon the fresh cream into the chilled bowl and add the cooled cornflour-milk custard.
  7. Using your hand mixer, whip this mixture on an ice bath until you get stiff peaks. [ For the ice bath- Simply place the bowl in a larger tub filled with ice cubes].
  8. Your custard cream is ready. Store it in the refrigerator until use.
Recipe Notes
  • I used Amul fresh cream for the above recipe. Often there is quite a bit of water in the fresh cream carton which needs to be discarded. I recently learnt an easy way to do this [courtesy Jeyadra's baking class]. Refrigerate the fresh cream carton in an upright position for about a day. Using a scissor cut a small hole at the base of the carton. The water would flow out and you would be left with lovely thick cream.
  • It is important that the 'custard' is free of lumps. In case you find any lumps, pass the mixture through a fine sieve to remove it.
  • This is how I used the yummy custard cream. Hope you enjoy it too.


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One Comment Add yours

  1. Annie Thomas says:

    sounds great! just wanted to know would this hold shape out in room temp in the oct heat? planning to do this for a bake sale

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