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."
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!