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Bavarian Cream Pastry Filling (2 lb)

Bavarian Cream Pastry Filling (2 lb)
Product Code: DFP001
Availability: In Stock
$5.89
 
   - OR -   

This is exactly the same Bavarian cream filling your baker uses . . . so easy!!

Remember all those rows of cream filled cupcakes and pastries at your favorite bakery?  This is exactly what your baker uses to quickly and easily make his pastries.  With professional Bavarian cream, you can make the same pastries and filled cupcakes that he makes. 
 

Look what you can make!
  • Cream puffs
  • Eclairs
  • Bismarcks
  • Cream filled layered cake
  • Boston cream pie
  • Stuffed French Toast
  • Dessert crepes

And much more.  Once you start, youll never stop.  Baking will never be the same.   

These are made for professional bakers so you'll make absolutely scrumptious desserts and cupcakes just like the pros.
 
We think more Bavarian cream filling is used for cupcakes than anything else.  Every cupcake should be a cream filled cupcake.  Its really easy.  You can fill a dozen cupcakes or donuts in a minute!  Watch this video on how easy it is to fill cupcakes.

Expect to fill five to seven dozen cupcakes with a single package.

It is so easy to use.  Just clip the corner and squeeze what you need.  Fold the corner, put a paper clip on it, and store the remainder in the refrigerator for up to six months.  Unopened, these will last 12 months. 

Because this is so inexpensive and handy and because you can make so many things with it, put several in your pantry.  Your family will love what you make


Add this to your cart and have it on hand for cupcakes and more.

Here are a few recipes to get you started:

Bavarian cream is a kitchen essential. You will use it all the time.


Ingredients: Water, High Fructose Corn Syrup, Sugar, Food Starch-Modified, Palm Oil, Salt, Titanium Dioxide(As Color), Agar, Sorbic Acid and Sodium Benzoate(As Preservatives), Artificial Flavors, Glycerin, Propylene Glycol, Corn Starch, Dextrose, Polysorbate 80 Caramel Color, Citric Acid, Yellow 6, Yellow 5.

 

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