Quick Summary
Pastry cream and whipped cream are two different types of cream preparations used in baking and desserts. Pastry cream, also known as creme patissiere, is a thick custard made with milk, cream, egg yolks, sugar, and flour. It has a velvety smooth and pudding-like texture. Whipped cream is made by whipping heavy cream to incorporate air and increase volume. It has a light and airy texture. While both add richness to desserts, pastry cream and whipped cream cannot be used interchangeably in recipes due to their different textures and compositions.
What is Pastry Cream?
Pastry cream, also known as creme patissiere, is a thick, creamy custard used to fill pastries, tarts, and other desserts. It has a velvety smooth, pudding-like texture and is made by thickening milk and egg yolks with cornstarch or flour. The main ingredients in pastry cream are:
- Milk – Typically whole milk or half-and-half.
- Heavy cream – For a richer flavor.
- Egg yolks – To thicken the pastry cream.
- Sugar – To sweeten the custard.
- Cornstarch or flour – To thicken the pastry cream further.
- Butter – For added richness.
- Vanilla extract – For flavoring.
To make pastry cream, the milk and cream are heated together with the sugar and vanilla. Egg yolks are whisked in a separate bowl until light and creamy. Tempered egg yolks are then slowly drizzled into the hot milk mixture while continuously whisking. Finally, the cornstarch or flour is whisked in to thicken the pastry cream. The mixture is cooked while stirring constantly until thickened to a custard-like consistency. Pastry cream is then cooled completely before using as a filling.
Uses for Pastry Cream
Pastry cream is an essential component in many French pastries and desserts. Some common uses for pastry cream include:
- Filling for éclairs, profiteroles, and cream puffs
- Layer in creme brulee or napoleons
- Filling for donuts and cannolis
- Sandwiched between cakes or cookies
- Topping for fresh fruit tarts
- Folded into whipped cream or chantilly cream
- Accompaniment to berries or other fresh fruit
Pastry cream is the perfect balance of rich, creamy, and smooth. It adds moisture and flavor to baked goods without being overly sweet. When chilled, the custard firms up while retaining a lush, velvety texture that contrasts nicely with flaky, buttery pastry crusts. Pastry cream elevates everything from simple tartlets to decadent French desserts.
What is Whipped Cream?
Whipped cream is made by whisking heavy cream until soft peaks form. During the whipping process, air gets incorporated into the cream, causing it to increase in volume and take on a light, airy texture. The main ingredient in whipped cream is:
- Heavy whipping cream – Typically around 30-36% milk fat.
Heavy cream with higher milk fat content will whip up better and hold its shape longer. To make whipped cream, chilled heavy cream is whisked or beaten with an electric mixer until it starts to thicken. The whipping is continued until stiff peaks just start to form. Whipped cream can be lightly sweetened with sugar and flavored with vanilla extract. However, it contains no eggs or thickening agents like pastry cream.
Uses for Whipped Cream
Whipped cream is beloved for topping countless desserts and drinks. Some popular uses for whipped cream include:
- Topping for pies, cakes, cupcakes, and ice cream sundaes
- Folded into fruit, dessert compotes, or curds
- Piped decoratively onto lattes, milkshakes, and hot chocolate
- Sandwiched between cookies, crepes, or pancakes
- Dolloped into bowls of fresh fruit or berries
- Spoonful floated on top of soup or dessert broths
- Light and airy filling for crepes or profiteroles
Whipped cream provides a sweet, decadent finishing touch to both hot and cold treats. Its airy, cloud-like texture contrasts nicely with dense cakes and pastries. Sweetened softly, whipped cream lets other flavors shine while providing a cooling, creamy contrast.
Key Differences Between Pastry Cream and Whipped Cream
While both pastry cream and whipped cream are creamy dairy preparations, they have distinct differences that make them non-interchangeable in recipes:
| Pastry Cream | Whipped Cream |
|---|---|
| Contains milk, cream, egg yolks, sugar, cornstarch/flour | Contains only heavy cream, sometimes sugar |
| Thick, smooth, custard-like texture | Light, airy, fluffy texture |
| Must be cooked on stovetop | Whipped and aerated without cooking |
| Holds shape well when piped or spooned | Softer peaks that will melt and deflate |
| Richer, more dense and creamy | Lighter mouthfeel |
| Usually not re-whipped once made | Can be re-whipped if needed |
As shown above, the ingredient differences mean pastry cream and whipped cream perform very differently in desserts. Pastry cream’s added eggs, starch, and cook time give it a stabilized texture so it holds up well as a filing. Whipped cream relies solely on incorporated air for body – so it collapses more easily under heat or pressure. Trying to substitute one for the other in recipes would lead to very different results!
Can You Make Substitutions Between Pastry Cream and Whipped Cream?
While pastry cream and whipped cream cannot be directly substituted in recipes, there are some cases where substitutions may work or can be adapted:
- Lightly sweetened whipped cream can sometimes stand in for pastry cream in applications where a lighter, fluffier filling is desired, like in crepes or between cake layers.
- Extra stable whipped cream made with gelatin, Greek yogurt, or mascarpone cheese added in may be able to fill choux puffs in place of pastry cream. Stability is key for it to hold shape.
- Pastry cream lightened with whipped cream or meringue can be used as a topping in place of plain whipped cream if a sturdier topping is needed.
- Creme Chantilly is made by folding whipped cream into pastry cream, combining the best of both for a light yet stable cream.
However, for applications where the unique characteristics of pastry cream or whipped cream are critical, such as the filling in creme brulee or topping on pie, it is best not to substitute. Recipes are formulated based on the distinctive textures each cream provides.
Storing Pastry Cream vs. Whipped Cream
Due to their different compositions, pastry cream and whipped cream also differ in how they should be stored for optimal freshness and shelf life.
Storing Pastry Cream
- Can be refrigerated in an airtight container for 3-4 days.
- Surface may form skin, can be stirred back into pastry cream.
- Can be frozen for 1-2 months.
- Thaw frozen pastry cream overnight in fridge before using.
- Bring to room temperature before using for best consistency.
Storing Whipped Cream
- Best if used immediately after whipping.
- Can be refrigerated in airtight container for up to 2 days.
- Surface may weep liquid, can be stirred back in before serving.
- Do not freeze plain whipped cream.
- Can be re-whipped if liquid separates.
Pastry cream’s cooked custard base makes it more stable for storing compared to delicate whipped cream. Follow proper storage methods to prevent spoilage and maximize freshness of each type of cream.
Conclusion
Pastry cream and whipped cream are two preparations that, while both creamy and delicious, are uniquely different. Pastry cream’s thick, rich custard texture comes from eggs, starch, and cooking. Whipped cream achieves its airy lightness solely through whipping heavy cream. While adaptations can be made in some cases, the two cannot be used interchangeably in baking and dessert recipes. Pastry cream provides a stable filling or base layer, while whipped cream gives an ethereal finish. Becoming familiar with the distinct characteristics and ideal uses for pastry cream versus whipped cream can elevate any pastry creation.
