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Freezing pastry cream?

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Can you freeze leftover pastry cream? I often find myself with a bit left over, but unless I'm using it right away, it often ends up in the trash. Advice?

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  1. No, it will be ruined if you freeze it. Not a good idea at all.

    1 Reply
    1. re: Candy

      Okay, thanks. That's what I thought -- and why I've never done it in all the years I've been baking. But I just hate having to pitch the leftovers, so I thought I'd ask :).

    2. I have frozen it before. It was still nice, but I can't recall exactly what it was like because I encorporated it into icing for a cake which turned out delicious.
      So go ahead and experiment with it if you want, but Candy is probably right in that it won't be exactly "pastry cream" anymore.

      1. Although I've never done it, I have heard on good authority that it is fine to freeze pastry cream. I would defrost it in the fridge and give it a go. Next time I have to make some, I'll freeze a bit as an experiment.

        1 Reply
        1. re: rabaja

          We used to freeze pastry cream all the time at the bakery where I worked. No problem, as long it's real pastry cream, not from a mix. Interestingly, baked custard doesn't hold up, so there must be something going on with the binding provided by the starch. I'm no chemist, so I have no idea what.

        2. I have never had a problem refrigerating pastry cream for 1 week. Put it in a Rubbermaid/similar container that has as little dead air space as possible and place a sheet of saran over the top to prevent a skin from forming, and then seal with the lid. store in the coldest part of the fridge, and it should keep just fine.