Homemade Cream for Wafer Cake
Light and delicate - try making it at home! A tender wafer-cake cream can be made from a minimal set of everyday ingredients. It also works well for other cakes.
Updated : 04 March, 2026
Easy
About 10 min.
Ingredients
300 milliliters
Milk
2
Chicken eggs
100 grams
Sugar
0.2 teaspoon
Vanillin
1 tablespoon
Wheat flour
1 tablespoon
Cornstarch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make cream for a wafer cake? Prepare all the ingredients. Use all-purpose wheat flour of good quality. For starch, corn starch is better: it won’t add a noticeable taste or make the cream heavier (unlike potato starch). Use milk with at least 3% fat. Choose larger eggs if possible.
Step 2
In a bowl with a rounded bottom, beat the eggs with sugar until the sugar dissolves completely. You don’t need to whip to a fluffy foam.
Step 3
Pour the milk into a saucepan, add vanilla (vanillin), and stir. Warm it until it’s warm but not hot. If you use vanilla sugar instead of vanillin, use about 10× more than the vanillin amount - too much vanillin can ruin the flavor.
Step 4
Add the sifted flour and starch to the beaten eggs. Whisk (or mix) until smooth with no lumps. Add 2-3 tablespoons of the warm milk and whisk again until uniform.
Step 5
Bring the milk to a boil, then lower the heat. While stirring constantly, pour in the egg mixture in a thin stream. As soon as the cream thickens (about 5 minutes, depending on your stove), remove from heat and whisk well. If it seems a bit thin, don’t worry - it will thicken as it cools. To prevent a skin from forming, cover the surface directly with plastic wrap so it touches the cream.
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