I'm looking for a pastry cream recipe that has flavor/consistency of twinkie cream.?

Question

I am not looking for a yolk based filling. I am interested in something lighter but heavier than whipped cream. I don't want a pudding.
Thanks

Answer 1

Twinkie filling is basically a vanilla buttercream, however it uses shortening and butter combined.

1/4 lb. butter
1/2 c. Crisco (or any vegetable shortening)
1 c. granulated sugar
5 1/3 oz. evaporated milk
2 tsp. vanilla

Beat the mixture without stopping for 30 minutes. Sufficient to fill 24 Twinkie cakes.

(The beating for 30 minutes is what makes the filling light and fluffy. It is best to use a large stand mixer, so you don't have to stand there and do it by hand).

You could also fold in a little whipped cream to make it lighter.

Answer 2

Pastry Cream

INGREDIENTS

* 2 cups milk
* 1/2 cup white sugar
* 1 vanilla bean, halved lengthwise
* 6 egg yolks
* 4 tablespoons all-purpose flour
* 4 tablespoons unsalted butter
* 1 pinch salt

DIRECTIONS

1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.


NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 130

* Total Fat: 7.2g
* Cholesterol: 120mg
* Sodium: 57mg
* Total Carbs: 13.6g
* Dietary Fiber: 0.1g
* Protein: 3.1g

Answer 3

These answers are great but all I see is Pastry Cream and a whipped cream recipe, they're good but don't have the "consistency" of Twinkies cream. To achieve that take any PC recipe and fold in plain whipped cream till you get the fluffiness you're looking for.

Answer 4

My suggestion for this is to make whipped cream, then make a buttercream icing and combine the two.It would be almost as light as the whipped cream alone, but with more flavour with the addition of the icing....Good luck

Answer 5

1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.