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Pastry Cream for Cupcakes

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Contrary to its name, pastry cream -- a classic custard filling for cakes, tarts, pastries, and other baked goods -- contains no cream, only milk. Be sure to bring the mixture to a full boil to activate the cornstarch and ensure proper thickening. This recipe is from "Martha Stewart's Cupcakes."

Ingredients

Directions

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  • suszim
    29 SEP, 2014
    I just watched the video of Thomas Joseph on Martha Stewart website here: http://www.marthastewart.com/1079191/make-it-better-parchment-lined-baking-pan?xsc=eml_weekend_2014_09_27_template#1084982 for the "No fuss Pastry Cream" recipe. He added butter, at 2:12 mins., directly after he whisked the milk and yolks into the corn starch while over heat source. He didn't say the amount of butter. Is BUTTER missing from the above Pastry Cream recipe? Please advise.
    Reply
  • Beatrix K
    28 SEP, 2014
    Absolutely wonderful! Rich but soft flavor with a great texture. I mix mine on low speed for a minute after it has set up over night as it sets up very thick. I've filled Eclairs and cupcakes with this pastry cream and plan on using it for much more!
    Reply

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