They can be made under either cold or hot conditions. Unlike a hot preparation, where the consistency is achieved by boiling the ingredients, custard creams are made by whipping them with water or other liquid components, such as milk, without heating. They can then be used as a filling for baked goods, desserts or cake toppings. Bake-stable creams are piped onto the product and then baked (e.g. pudding pretzels). Properties such as consistency, spreadability, freeze-thaw stability, baking stability, cutting stability, mouthfeel and taste, as well as universal applicability, are essential. Accordingly, there is a wide range of requirements on the functionality of cold custard creams. Consumer expectations play a major role alongside technological criteria. Consumers want products with short, easy to understand lists of ingredients and few or no E numbers. The use of natural flavourings and colourings is becoming ever more important. There is also growing demand for vegan alternatives. All these demands have to be factored into the development of cold custard  creams. As such, the ingredients have to be specifically selected for their functions and matched to each other.

The type of starch used is particularly important. Starch can be extracted from a wide variety of plants (e.g. wheat, potatoes, etc.). When heated in water, the starch particles swell, allowing some of the amylose molecules to escape, which in turn forms a gel. During cooling, the paste undergoes a process known as retrogradation. This causes the gelatinised starch molecules to recrystallise. By means of thermal, chemical or enzymatic modification, it is possible to obtain starches for specific functions such as gelling, acid, thawing or baking stability. These pre-gelatinised starches can be used to produce stable creams without the need for heating. Sugar affects the flavour, texture, colour and stability of cold custard  cream, making it an essential ingredient. Thickeners are used to bind the liquid and thereby improve the stability of cold custard creams. Thickeners are substances that enhance the viscosity of a food product. Alginates, among other things, are used in cold custard  creams. Milk and dairy products, such as milk, cream or whey powder, are used to add flavour and create a creamy mouthfeel. Vanilla flavouring rounds off the taste. Depending on the product and customer requirements, vanilla extracts, natural vanilla flavourings or other (natural) flavourings can be added.

Helpful tips for processing

  - Whip for at least 3 minutes

  - Water temperature max. 18 °C

  - Use a fine balloon whisk

Edith Hüttner-Wilkinson
Development & Quality Assurance
edith.huettner-wilkinson@backaldrin.com