Reviewed: Sep. 25, 2009

A rather bland version didn't taste like the Bavarian cream I am used to.

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ARCHEMEDES

Cooking Level: Intermediate

Home Town: Lapeer, Michigan, USA

Living In: Saraland, Alabama, USA

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Reviewed: Jul. 12, 2009

I made a 4 layer devils food cake with whipped icing and bavarian cream for my sister's birthday. The bavarian cream itself was awesome. Good flavor and the directions were easy to follow. However, it oozes really bad. I noticed after cutting the cake that the cream did not ooze. My suggestion is to make the cake, add the bavarian cream and put it in the fridge. It will ooze but then you can scrape to drips off and still successfully make a pretty cake. I did not do this so the decorating was kind of crappy but it still tasted good!

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CHICgirl09

Cooking Level: Professional

Home Town: Kankakee, Illinois, USA

Living In: Waterman, Illinois, USA

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Reviewed: Jun. 21, 2009

Tasted very good by itself before I refrigerated it. I used it as a middle layer for daughter's Bavarian cream cake. The flavor of the chocolate completely drowned out the Bavarian cream. Also, daughter loves Bavarian cream doughnuts and expected this to be same which it isn't. The cream doesn't flow (she called it "gelatinous") and I guess the texture isn't the same. Still, it wasn't all bad. I actually refrigerated it in a cake pan, dipped it in warm water to release it and made it a middle layer between two yellow cake layers. When I put the top layer on the B. cream kind of oozed out a little, but held firm. Interesting stuff, not the greatest taste treat.

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jwkinraleigh

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

Disappointing. I was hoping for more of a pudding taste to it, and it isn't. It has the taste of the whipping cream rather than a vanilla flavor. I will not be making this again.

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pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Mar. 4, 2009

Was very easy and tasty but a little time consuming

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sensmommy

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Reviewed: Feb. 19, 2009

Very good for a pudding-like cake filling, it did what I needed it to do. However, I was looking for a good bavarian cream, as I was trying to replicate a cake from our town's finest European bakery (anyone from Kalamazoo should know who I am talking about!)for my mother's birthday. This turned out more like thickened, almost jelly-like, whipped topping, no bavarian cream taste here. I wanted a true, bavarian cream filling and this just did not have the taste. May have been better with a pudding base instead of the whipping cream.

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Ashley

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Schoolcraft, Michigan, USA

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Reviewed: Jan. 22, 2009

This recipe is a keeper for me. I followed it to the letter with no substitutions and it is wonderful. I was a bit skeptical after reading some of the reviews that stated it did not thicken and was too thin for use as a filling. Well, with two tablespoons of gelatin I was confused as to how this could happen. I'm glad I tried it out for myself! Within 1 1/2 hours after putting the Bavarian Cream in the fridge, it was the perfect consistency for filling. I plan on using this to fill some coconut cupcakes for a birthday dinner. Yum!

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cookieman

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Reviewed: Jan. 7, 2009

This recipe came out rubbery and had little flavor. This is nothing like bavarian cream and I was very disappointed.

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Ann

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Reviewed: Jul. 3, 2008

I'm Bummed. The Cream did not thicken at all. I followed the directions perfectly and even used whole milk in the cooking process. I don't understand what happened. I can't recomment this recipe.

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kelly

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Reviewed: May 27, 2008

This would not support any type of cake as a filling. It splattered everywhere when trying to eat it in eclairs. Taste was very bland even after adding more vanilla. Not a keeper.

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Kathy

Cooking Level: Intermediate

Home Town: Wonder Lake, Illinois, USA

Living In: Rowlett, Texas, USA

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Reviewed: Apr. 24, 2008

Excellent recipe. I used it to fill some cream puffs. Friends and family both said they were excellent not overly sweet and good flavor.

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subcook

Cooking Level: Professional

Home Town: Ionia, Michigan, USA

Living In: Hubbardston, Michigan, USA

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Reviewed: Mar. 29, 2008

i thought this was very yummy, and very easy to make. It was very thin when I finished folding in the whipped cream, buy if you let it chill for ten minutes, it is perfect. If you are filling a cake with it, just make sure to make a dam with the buttercream so that it won't sqeeze out the sides. Also, I know this recipe says you can eat it as pudding, but I wouldn't, and I would never let my kids. It is full of fat with all that heavy cream and sugar.

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AMBEROGIA

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2007

This recipe did not work. maybe i did something wrong? i double checked ingredients...but in end it never got thick enough to use for cake filling. Was the mixture supposed to be thick like custard before adding the whipped cream? mine wasnt...

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lucyford

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Reviewed: Dec. 16, 2006

Too much time for something not so great. This had a consistency very different from what I am used to with bavarian cream. It was a little too gelatin-y. It didn't have the right thickness and I thought it was pretty difficult to make. My family really liked it, but I won't ever make it again.

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C Mangum

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Provo, Utah, USA

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Reviewed: Jul. 10, 2006

This recipe was great! I used it to fill crepes and everyone loved it! It was different than I expected bavarian cream, but I followed it to a T and it turned out amazing! We will definately use it again!

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SaresMama

Cooking Level: Expert

Home Town: Rexburg, Idaho, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Dec. 13, 2005

This recipe called for ingredients I don't normally have around the house, which would be okay if the taste was worth it. Unfortunately, the description is accurate when it calls the cream "light," since it was nearly tasteless... the gelatin somehow ended up really chunky, and the overall texture of the cream was less than pleasant... also, if you do choose to use this, be sure to stir constantly when boiling the milk, I seared the bottom of my pan by accident. I had to add extra sugar and vanilla to this to make it taste somewhat decent, but decided it would ruin my cake if I were to use it for a filling, and it didn't taste good enough on its own. It could be that I did something wrong, but I reviewed the recipe again after I was finished to make sure I did everything right and... well the result just wasn't very good at all. :(

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Jadewyn <3

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 10, 2005

not bad, heavy whipped cream after taste but i dont know what bavarian cream is supposed to taste like. I will make it again, maybe as a topping for pies or ice cream.

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sw80

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Reviewed: May 18, 2005

Normally I hate it when people review recipes after they make a bunch of changes, but it just turned out so good that I decided to go ahead. I decided to try and make it more carb friendly and so I used splenda for baking instead of sugar and half and half instead of milk. I followed the rest of the directions to a T and was very impressed with the final product. The only thing is, I was expecting it to be more pudding like, and when I added the whipped cream it turned out more like, well, whipped cream. I tasted it before I added the whipped cream and it was amazing. This could be used in boston cream pie or as pudding if it is made without the whipped cream. It could be used for cream puffs or other pastries as is. My lower carb version turned out fabulous. I give this recipe an A+.

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KRISTEN-RENEE

Cooking Level: Intermediate

Home Town: Crawfordsville, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 5, 2005

I personally was not impressed. I used this recipe for the filling for a 50th birthday cake. Not one comment was made on the filling. This was not my idea of Bavarian Cream.

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JAGAR

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Reviewed: Feb. 11, 2003

I was looking for a good filling to fill my Dark Chocolate cake with. This was the best ever. Good in the cake, good all by itself. A big hit at my family function.!!! A keeper!! Thank you Carol for sharing :) 9/01/07 I also wanted to add that when I go to events THIS is the most requested dessert for me to bring.

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CJ5380

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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