Italian Cream

Preparation info

  • Yield:

    7 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This is a great rich-looking and rich-tasting cream filling that you can enjoy while saving yourself some calories and cholesterol at the same time. Italian cream can be used as a substitute for Quick Bavarian Cream in any of the recipes in this book.


  • 2 cups (480 ml) heavy cream
  • 2 teaspoons (10 ml) vanilla extract
  • ¼ recipe Italian Meringue (see Note)


  1. Whip the heavy cream and vanilla to soft peaks.
  2. Fold the cream into the Italian meringue. Refrigerate until needed. This filling should be used the same day it is made.