This pastry cream alternative requires just two ingredients and is egg free. It’s incredibly quick and easy to make and tastes delicious! You can use this substitute pastry cream in most of the same ways you would use classic French pastry cream.
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When it comes to culinary arts school, there are not may “shortcuts” taught, especially in regards to baking and pastry. All the rules were broken when we learned how to make this pastry cream alternative recipe.
Classic Pastry Cream, also know as Crème Pâtissière, is a staple in the pastry kitchen. This alternative pastry cream is much easier to make, does not require any cooking, and tastes pretty similar, as well. Of course there is nothing like the original, but if time is of concern, or you simply prefer the ease of this substitute, it’s a perfectly good option.
This version is also eggless, so there is no need to worry about if the eggs were heated properly and it’s suitable for those with an egg allergy.
You can use this alternative pastry cream in any recipe that calls for classic pastry cream such as Cream Puffs or Crepes.
Why This Recipe Works
It’s a quick and easy alternative to classic pastry cream. This recipe only requires 2 ingredients and about 5 minutes. It can be used immediately.
You can use this alternative pastry cream in the same ways you would traditional pastry cream. It is equally as versatile.
This pastry cream does not contain egg when made with Jello Instant Pudding, making it a great option for those with an egg allergy.
Step-By-Step Instructions
Ingredients
- Instant Pudding Mix: I use Jello Instant Pudding Mix. If you use an alternative, be sure to check the ingredients for eggs, as they may vary.
- Heavy Cream
- Whole Milk (optional): you can use milk to thin the pastry cream, if needed.
Note: you can use any size instant pudding box that you need. Use the same amount of heavy cream as what is noted on the directions on the box for the milk.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There is no prep work for this recipe.
Create!
Add the pudding mix and heavy cream to the bowl of an electric mixer fitted with a whisk attachment.
Chef’s Tip: while you can whisk this pastry cream by hand, it gets very thick and will be difficult to do.
Start the mixer on low until the powder and heavy cream combine. Raise the speed to medium-high and beat until light and fluffy, about 2-3 minutes.
Chef’s Tip: if a thinner pastry cream is desired, gradually add milk until the consistency is where you need it to be.
Present!
Use as desired.
Tips and Techniques
- Use whole milk to thin the pastry cream to the desired consistency.
- Store leftover pastry cream in an airtight container in the refrigerator. Consume within a week.
FAQ’s
Does Pastry Cream Contain Eggs?
Classic pastry cream does contain eggs.
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Pastry Cream Alternative (No Eggs)
Ingredients
- 1 5.1 ounce box instant vanilla pudding mix
- 3 cups heavy cream
- whole milk (as needed)
Instructions
- Add the pudding mix and heavy cream to the bowl of an electric mixer fitted with a whisk attachment.1 5.1 ounce box instant vanilla pudding mix, 3 cups heavy cream
- Start the mixer on low until the powder and heavy cream combine. Raise the speed to medium-high and beat until light and fluffy, about 2-3 minutes.
- If a thinner pastry cream is desired, gradually add milk until the consistency is where you need it to be.whole milk
- Use as desired.
Notes
Tips and Techniques
- Use whole milk to thin the pastry cream to the desired consistency.
- If using a smaller box of instant pudding mix, add the same amount of heavy cream as listed for milk on the package.
- Store leftover pastry cream in an airtight container in the refrigerator. Consume within a week.
Sylvia says
I’m wondering how this freezes. I’m looking for a pastry cream hack to use between cake layers but I have to freeze the cake prior to delivery. Thanks!
Lauren Vavala says
Hi Sylvia! We froze just about everything in pastry class, yet I do not specifically remember freezing the pastry cream alternative. Freezing dairy is always kind of iffy. If this is something you’d really like to do, I’d make a batch, freeze a small amount, then see how it thaws. Sometimes the texture can change after thawing. It should keep in the fridge for up to a week if it doesn’t work out – there are lots of other uses for it!
Sorry I don’t have a more definite answer at this time.
– Lauren
Loreto and Nicoletta says
This is brilliant. I know lots of people with egg allergies. This would come in handy for some pretty delicious pastries! Thanks for sharing. Going to pass it on!🥰😋👍👌🙏
Amy says
This was a tasty and easy to make substitute for my favorite napoleon recipe. I always have the ingredients on hand so it’s quick to whip up.
Jacqueline Debono says
I was looking for an easy pastry cream recipe to use with donuts! This was perfect and so easy! Thank you!
Veronika says
Such a great hack! So easy and I feel better eating this than the classic one with eggs.
Lori | The Kitchen Whisperer says
I grew up with my Mom making the traditional stuff and then once instant pudding mix came out, she switched to using that with heavy cream. the flavor possibilities are endless! Thank you so much for bringing an amazing classic back!
Jessica says
What a great little hack! Much easier than making your own, and tasty too! Now I can make this with crepes for weekend brunch 🙂
Heather says
This is so much easier than pastry cream and just as
Tasty! Love that it’s egg free too
Peter says
I can’t believe how easy this was to make, perfect when you have limited ingredients in your pantry! This is my new pastry cream recipe!
Christy says
This is so helpful! Thank you so much for sharing.
Bernice says
What?! My mind is blown…how easy is this egg free pastry cream alternative? I’ve kind of been avoiding making pastry cream for a while now but I think I can handle this two ingredient recipe!