Bavarian Cream

[Papillon61]

What is the basic characteristic of Bavarian cream as opposed to other creams like sweet cream and whipped cream? It's out of stock at both the suppliers I usually used in the UK and unfortunately most of the recipes I have found (and which I thought I would enjoy) include Bavarian cream. Probably that is why it is out of stock! Anyway, is there a way it could be substituted?

 

[jpasint]

What is the basic characteristic of Bavarian cream as opposed to other creams like sweet cream and whipped cream? It's out of stock at both the suppliers I usually used in the UK and unfortunately most of the recipes I have found (and which I thought I would enjoy) include Bavarian cream. Probably that is why it is out of stock! Anyway, is there a way it could be substituted?

You would likely get a good answer to this question from Bill in the TFA thread.

 

[DreamWithin]

It's a slightly different flavor profile. Think of the filling in an eclair or a boston creme pie

In a DIY mix you may be able to substitute something. Perhaps a small amount of whipped cream type flavor mixed with just a touch of custard? It would depend on the particular flavorings used.

sorry I don't have any specific recommendations, I'm just getting back into DIY after a couple years of using store-bought juice

 

[Train2]

Sorry I don't know how it's different, but I use it a lot, and buy it direct from here.
Maybe you could, too?
Cheap in volume (I get their "bulk" sizes on a couple flavors): 4 oz: $6.50

 

[Papillon61]

Thanks guys. I am in Malta so my closest port of call is the UK. It seems to be out of stock there. Shipping from the US is too prohibitive.