It is rich and creamy, and fills cupcakes as well as layer cakes quite nicely. This peanut butter pastry cream isn’t overly sweet, but has a hint of sweetness that can be complimented with on plan sweeteners in other parts of your dish. By using this as a dessert sauce or topping you aren’t over powdered by sweeteners in one portion of your dessert.
I’ve used this to make the filling for my Nutty Butter Snack Cakes and because you are layering the sweeteners it really gives the cakes a nice taste profile without a bitter after taste.
But that filling will be in another post so that it isn’t confusing. I am also going to update that recipe a bit giving you options to use baking blend instead of beans for the snack cakes! (Isn’t that exciting!!)
Are you looking for a “Twinkie” pan??
I really hope you enjoy using this Peanut Butter Pastry Cream Just as much as I do!
I have some exciting new posts to share with you that use it… so please come back and visit often!
- Serves: 8
- Calories: 108
- Fat: 11g
- Carbohydrates: 1g
- Sodium: 20mg
- Protein: 1g
- Cholesterol: 36mg
- Place almond milk and cream in a heacy sauce pan. Heat until steam rises above milks (do not let it boil) reduce heat. While whisking vigoursly add egg whites and continue to whisk so that eggs don't scramble,
- while Wisking add peanut flour and xanthan gum, and continue to wisk to combine until mixture thickens slightly. Add vanilla extract and butter, whisk until combined.
- Remove mixture from heat. Pastry Cream will thicken as it cools.
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