Eggless Milk Pastry Cream
Wonderfully smooth, delicate and firm enough to hold its shape! This eggless milk pastry cream is suitable for layering cakes, filling tartlets and éclairs, or decorating pastries. It is also delicious served as a simple dessert.
Updated : 21 September, 2026
Easy
About 20 min.
Ingredients
500 grams
Milk
200 grams
Sugar
100 grams
Butter
50 grams
Wheat flour
1 grams
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Milk of any fat percentage will work. Adjust the amount of sugar according to your taste.
Step 2
Pour the milk into a saucepan and add the sugar, flour and vanilla powder. Whisk thoroughly until smooth and no lumps remain. You can replace the vanilla powder with vanilla extract or 1 tablespoon of vanilla sugar.
Step 3
Place the saucepan over medium heat and cook the cream while whisking continuously until it becomes thick and dense. Reduce the heat if necessary and keep stirring actively so the mixture does not scorch on the bottom. Cook it slightly thicker than your desired final consistency, as the butter will loosen it. Remove the saucepan from the heat.
Step 4
Add the butter to the hot cream and whisk until completely incorporated, or mix briefly with an electric mixer at low speed. If the cream becomes thinner than desired, return it to the heat and cook while stirring until it thickens again. Alternatively, cool the cream completely and then beat in softened butter.
Step 5
Cover the surface of the cream directly with plastic wrap and leave it to cool completely to room temperature. It will become thicker and firmer as it cools. For layering cakes, it is easier to spread while still slightly warm and pliable; once cooled, it will hold its shape well when piped into tartlets or other pastries.
Step 6
Serve the cream as a standalone dessert, if desired, adding fresh berries or fruit.
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