Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
February 29, 2016 at 6:20 pm
I wa recently looking at a recipe for mini pavlovas that used 4 egg whites, now I am all set to use up the yolks with your pastry cream recipe!
February 29, 2016 at 7:32 pm
Haha, Kelly! too funny, because I plan on making mini pavlovas with my egg whites! 🙂 Perfect!
March 3, 2016 at 7:48 pm
Would this recipe work with natural (just peanuts) peanut butter? Looks intriguing
March 8, 2016 at 2:31 pm
Corinne, I haven’t tried it, but I think it would work!
[email protected] says
March 7, 2016 at 11:20 am
What could be better than eating peanut butter out of a jar – eating peanut butter pastry cream out of a bowl. Thanks for this idea.
March 8, 2016 at 2:32 pm
Haha, exactly, Deb! I tasted it before refrigerating, and boy, that took will power to not keep going! 😉
Kristen Baisley says
July 13, 2016 at 2:59 pm
This looks delicious and I can’t wait to try it. I’m thinking I’ll put it between chocolate cake layers.
July 14, 2016 at 7:55 am
Oh, that would be delicious, Kristen!
Helena Klassen says
February 7, 2017 at 5:48 pm
I just made this last night and piped it into cupcakes today. I substituted almond milk and used natural peanut butter. It turned out amazing. Super delicious! Thank you!!
August 24, 2017 at 12:01 pm
Thank you for making it easy For us gluten free people to be able to enjoy all these sweet desserts and meals.
You’re an angel in our lives
October 24, 2017 at 11:56 am
Jeanine, I AM AMAZED by how good this cream is! Its texture… oh my – I can’t choose the right words. The result that you have achieved is fantastic! I would LOVE to give it a try. Thank you for sharing this recipe!
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