This colorful pastry cream recipe by food blogger Dulce Delight is offered up as an alternative to traditional butter cream frosting. It also has the added benefit of being naturally colored by the berries.
I couldn’t find a written (typed?) copy of the recipe from the video, so below I’ve listed the ingredients and an abridged version of the steps covered in the video. Also, I discovered a new brand of cake mix at the store so I decided to pair it with the blackberry frosting and see how things worked out.
*The cake mix was fine in texture, and it baked up the way it should, but the coconut sugar used to sweeten it left the resulting products tasking less like “golden vanilla” as the box claimed and more coconut.
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup berry puree
- 4 egg yolks
- 1/2 cup sugar
- 4 tbsp corn starch
- In a pot, combine heavy cream, milk and berry puree, and stir over low heat until it simmers.
- While the mixture is heating, in a separate bowl, whisk together egg yolks and sugar until the mixture turns light yellow. Then stir in cornstarch.
- Once the cream mixture simmers, thoroughly mix a half cup of the heated mixture into the egg mixture (to temper it), then slowly pour the tempered eggs and sugar into the cream, whisking until completely combined.
- Put the pot back on the stove and heat to a boil, allow to boil for three minutes, then remove from heat and pour into a room temp bowl.
- Allow to cool slightly, then carefully place a layer to cling wrap over the top, pressing it gently into the top of the cream to prevent a skin from forming.
- Cool in the fridge for an hour, and your frosting is ready!
- I am sorry to say that I didn’t like this. I really really wanted to like it too. Beautiful lavender non-butter cream frosting should have been right up my alley, but the flavor was, to me, odd. I can’t be more specific than that; I just tasted it, and it was weird.
- Andy thinks I am crazy; he even asked me not to throw it away so he could eat it with the left over cupcakes. And that from a guy who doesn’t like blackberry.
- You will have to store your frosting in a cool place. I had it out of the fridge for 20 minutes to frost sample cupcakes and take pictures, and it started to soften significantly.