Boston Cream Poke Cake
Boston Cream Poke Cake

Pastry Cream

Recipes   Icings + Frostings    


  • 1 1/4 cups whipping cream
  • 3 egg yolks
  • 6 tbsp confectioner’s Swerve Sweetener
  • Pinch salt
  • 2 tbsp butter, cut into two pieces
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp xanthan gum


  1. Bring whipping cream to a simmer in a medium saucepan over medium heat. In a medium bowl, whisk egg yolks with Swerve and salt.
  2. Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thickened, 4 to 5 minutes more, whisking constantly. Watch it carefully and do not let it curdle.
  3. Remove from heat and whisk in butter and vanilla extract. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool about 10 minutes.
  4. If pouring onto a dessert, do so while cream is still warm; otherwise, refrigerate 2 to 3 hours, until pastry cream is set.

Makes about 8 servings.

Nutrition Facts

Serving Size 1 serving

Servings 8

Calories 180
Total Fat 18g
Total Saturated Fat 11g
Cholesterol 130mg
Sodium 35mg
Total Carbs 9g
Dietary Fiber 1g
Sugars 1g
Swerve 7g
Protein 2g
Net Carbs: 1g