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Easy Boston Cream
Amy Faries • Mar 03, 2020
Listen Closely
O.K. so here's the deal, are you listening? This is literally (Chris Traeger voice) the easiest Boston cream filling you could ever make...ever! I found this recipe on Pinterest years ago and I have used it ever since in so many things.
Starting Small
Now, lets get into this Expedition (wink wink) I took in order to get to this holy grail. Before I even thought about baking, or a blog, or any of this I was (I'll admit) a Pinterestaholic. Whew! Feels good to get that off my chest. In my humble searches along this lovely site I found a recipe for Boston cream filling. I'm not sure about you but that sweet, silky, golden mixture seemed so hard to make and I never thought in my wildest dreams there would be a hack for it. Well I'm here to tell you ladies and gents I have found the EASIEST way to make it. This is a crowd favorite in my household for sure!
This no heat, no egg Boston cream is so good I sometimes just eat it by the spoonful. However if you are not as gluttonous as me you can use it to fill cakes, layer between trifles, or fill pastries. The great thing about this recipe is that you can change the consistency to your liking. If you prefer a thicker pudding like cream don't add as much milk. If you prefer the cream similar to the consistency of a curd add more milk. Simple as that
Result
This easy and yet tasty treat always turns out so thick and creamy, I'm obsessed! It is a nail it every. single. time. type of recipe.
Tips
-Keep adding milk until there is absolutely no grit left in your mixture.
-Eat every last drop and save this for no one!
Ok, so there are not many tips for this recipe since its so simple but you cant stop a girl from trying ;-)
Ingredients
1 package of Instant Vanilla Pudding (5.1 oz)
2 cups heavy whipping cream
1/2 TSP vanilla extract
3-5 TBS whole milk
Instructions
Step 1:
Pour your heavy whipping cream into a bowl and mix with hand mixer until stiff peaks form (2-3 minutes). Add in vanilla extract.
Step 2:
Slowly use your hand mixture to mix in the instant pudding powder. Once fully combined add 3 TBS of whole milk and combine until there is no grit and your mixture is creamy. If you need more milk slowly add until your desired consistency is reached. The goal here is for a smooth creamy texture!
**Store in an airtight container for up to a week for optimum freshness.**
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