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Baking and using a type of cream pretty much go hand in hand. There are the types where the word cream is literally in the name, but there are also different types of cream where it is not immediately obvious that it is a cream.

And then you have the difference between the names used in different countries and different types of creams mentioned in foreign recipes. It’s no surprise that a lot of people get confused and we’re often asked what the difference is and what can be substituted for what. To shed some light on the cream situation I will explain it in this article. Where possible I will also give the Dutch name for the cream.

What is cream?

Perhaps the most helpful place to start is by explaining what cream is. Cream is a dairy product made from cow’s milk. When the whole milk sits for a while, a layer of fat rises to the top, you skim it off and that’s how you get cream. Nowadays there are many other ways of making all kinds of cream, but to be officially allowed to call a product cream it has to contain at least 10% fat.

Different kinds of cream

Below I will discuss all types of cream. To distinguish between them, I have divided them into the well-known (Dutch) types of cream and the lesser known types of cream.

Pastry cream (banketbakkersroom)

Officially, pastry cream is not a real type of cream, but since it contains the word cream, I will discuss it briefly. Pastry cream is similar to custard and is made from sugar, egg yolks and milk. So there is no cream in it at all. Besides, you have to make it yourself and you won’t find it in the fridge section of your supermarket. Want to know how to make it? Check the recipe for pastry cream here.

Crème fraîche

Crème fraîche is a type of cream with a fat content of 30%. This makes it a real cream. It is often firm and thick, but after stirring for a while it becomes more liquid. Crème fraîche can be used in both hot and cold dishes. For cold preparations, you can replace crème fraîche with sour cream.

Cooking cream (kookroom)/single cream or light cream

Cooking cream is actually a light version of heavy cream. It is basically the same product, but with less fat. This means you can’t whip it until it gets stiff. It is usually used to add a creamy taste or texture to sauces or soups, but you can achieve the same effect with unwhipped heavy cream or crème fraîche.

Cooking cream usually has a fat content of 20%. In the Netherlands this is called cooking cream (kookroom) but it might also be called single cream.

Mascarpone

Mascarpone is not actually a type of cream, but an Italian cheese made from cream. It is therefore similar in consistency to cream cheese and is used in much the same way. It has a fat content of around 40% and can be used to make delicious tiramisu or mascarpone cream. It’s also quite easy to make yourself and I’ll be sharing a recipe for that later.

Cream cheese (roomkaas)

Cream cheese, like mascarpone, is a type of cheese. Made from cream, the name says it all. It can only be called cream cheese if it meets a number of requirements, one of which is that it is made from cream.

This is why cheaper but similar products are often called dairy spread or soft cheese rather than cream cheese. Want to make a cream cheese topping? Make sure you use a product that mentions cream cheese on the label.

Heavy whipping cream (slagroom)

Whipping cream is cream as it should be. It has a fat content of 35% and is actually the cream that is skimmed of the top of the milk. Unlike cream with a lower fat content, whipped cream is easy to whip (due to the higher fat content).

Want to make whipped cream that doesn’t deflate? Whip some mascarpone first and then add the whipping cream and sugar. Whip this into stiff peaks. That way the end result will hold much better.

Sour cream (zure room)

Sour cream is known in the Netherlands both by it’s English name and by the Dutch name. On the shelves you will usually find it as sour cream. It has an incredibly low fat content of just 10%, so it can only just call barely call itself cream.

It is actually the light sister (or brother) of crème fraîche, and you can easily substitute them. It is often advised not to heat sour cream, but I have never had any problems with it.

Foreign cream types

With foreign I mean the types of cream that aren’t (easily) available in The Netherlands. So it might not be foreign to you.

Clotted cream

Clotted cream comes from England. It is an incredibly thick cream with a fat content of about 64%. Clotted cream is rarely used in cooking or baking, but it is used as a garnish. Think of scones with clotted cream.

Clotted cream is a little less known here in the Netherlands but it is becoming more common and it’s a bit easier to find in some stores during the holidays. Depending on where you live it might be easy or not so easy to find.

You can make it yourself, real clotted cream is made in the oven and is a pretty labor intensive job (I tried it once and will share my recipe and experience soon!), but there is also a quick version that comes close to the original. I will share how to make that soon too!

Double cream

Another British product is double cream. It is an incredibly fatty whipping cream that stiffens incredibly well. It has a fat content of around 48% and is therefore much thicker than Dutch whipping cream or slagroom.

Always check how it is used in a recipe to see how best to replace it. If it’s to be used in a recipe, you can use normal whipping cream, but it won’t be the same. If it needs to be whipped until stiff, use the mascarpone and whipping cream trick from above.

Heavy cream

Heavy cream is the American equivalent of double cream, but with less fat. Are you still with me? It is lighter than double cream, but in most cases thicker than Dutch 35% whipping cream.

Heavy cream has a fat content of between 36% and 40%. This makes it much closer to Dutch whipping cream, and you can basically always substitute heavy cream for whipping cream. The difference in fat content is minimal.

And there you have it; the entire list of cream types you can find in the grocery stores. Which ones you can find is depending on where you live and whatever the retail stores buy but with the above list you should be able to replace whatever is mentioned in a recipe with another type. Taking the above considerations into account.

Baking and using a type of cream pretty much go hand in hand. There are the types where the word cream is literally in the name, but there are also different types of cream where it is not immediately obvious that it is a cream.

And then you have the difference between the names used in different countries and different types of creams mentioned in foreign recipes. It’s no surprise that a lot of people get confused and we’re often asked what the difference is and what can be substituted for what. To shed some light on the cream situation I will explain it in this article. Where possible I will also give the Dutch name for the cream.

What is cream?

Perhaps the most helpful place to start is by explaining what cream is. Cream is a dairy product made from cow’s milk. When the whole milk sits for a while, a layer of fat rises to the top, you skim it off and that’s how you get cream. Nowadays there are many other ways of making all kinds of cream, but to be officially allowed to call a product cream it has to contain at least 10% fat.

Different kinds of cream

Below I will discuss all types of cream. To distinguish between them, I have divided them into the well-known (Dutch) types of cream and the lesser known types of cream.

Pastry cream (banketbakkersroom)

Officially, pastry cream is not a real type of cream, but since it contains the word cream, I will discuss it briefly. Pastry cream is similar to custard and is made from sugar, egg yolks and milk. So there is no cream in it at all. Besides, you have to make it yourself and you won’t find it in the fridge section of your supermarket. Want to know how to make it? Check the recipe for pastry cream here.

Crème fraîche

Crème fraîche is a type of cream with a fat content of 30%. This makes it a real cream. It is often firm and thick, but after stirring for a while it becomes more liquid. Crème fraîche can be used in both hot and cold dishes. For cold preparations, you can replace crème fraîche with sour cream.

Cooking cream (kookroom)/single cream or light cream

Cooking cream is actually a light version of heavy cream. It is basically the same product, but with less fat. This means you can’t whip it until it gets stiff. It is usually used to add a creamy taste or texture to sauces or soups, but you can achieve the same effect with unwhipped heavy cream or crème fraîche.

Cooking cream usually has a fat content of 20%. In the Netherlands this is called cooking cream (kookroom) but it might also be called single cream.

Mascarpone

Mascarpone is not actually a type of cream, but an Italian cheese made from cream. It is therefore similar in consistency to cream cheese and is used in much the same way. It has a fat content of around 40% and can be used to make delicious tiramisu or mascarpone cream. It’s also quite easy to make yourself and I’ll be sharing a recipe for that later.

Cream cheese (roomkaas)

Cream cheese, like mascarpone, is a type of cheese. Made from cream, the name says it all. It can only be called cream cheese if it meets a number of requirements, one of which is that it is made from cream.

This is why cheaper but similar products are often called dairy spread or soft cheese rather than cream cheese. Want to make a cream cheese topping? Make sure you use a product that mentions cream cheese on the label.

Heavy whipping cream (slagroom)

Whipping cream is cream as it should be. It has a fat content of 35% and is actually the cream that is skimmed of the top of the milk. Unlike cream with a lower fat content, whipped cream is easy to whip (due to the higher fat content).

Want to make whipped cream that doesn’t deflate? Whip some mascarpone first and then add the whipping cream and sugar. Whip this into stiff peaks. That way the end result will hold much better.

Sour cream (zure room)

Sour cream is known in the Netherlands both by it’s English name and by the Dutch name. On the shelves you will usually find it as sour cream. It has an incredibly low fat content of just 10%, so it can only just call barely call itself cream.

It is actually the light sister (or brother) of crème fraîche, and you can easily substitute them. It is often advised not to heat sour cream, but I have never had any problems with it.

Foreign cream types

With foreign I mean the types of cream that aren’t (easily) available in The Netherlands. So it might not be foreign to you.

Clotted cream

Clotted cream comes from England. It is an incredibly thick cream with a fat content of about 64%. Clotted cream is rarely used in cooking or baking, but it is used as a garnish. Think of scones with clotted cream.

Clotted cream is a little less known here in the Netherlands but it is becoming more common and it’s a bit easier to find in some stores during the holidays. Depending on where you live it might be easy or not so easy to find.

You can make it yourself, real clotted cream is made in the oven and is a pretty labor intensive job (I tried it once and will share my recipe and experience soon!), but there is also a quick version that comes close to the original. I will share how to make that soon too!

Double cream

Another British product is double cream. It is an incredibly fatty whipping cream that stiffens incredibly well. It has a fat content of around 48% and is therefore much thicker than Dutch whipping cream or slagroom.

Always check how it is used in a recipe to see how best to replace it. If it’s to be used in a recipe, you can use normal whipping cream, but it won’t be the same. If it needs to be whipped until stiff, use the mascarpone and whipping cream trick from above.

Heavy cream

Heavy cream is the American equivalent of double cream, but with less fat. Are you still with me? It is lighter than double cream, but in most cases thicker than Dutch 35% whipping cream.

Heavy cream has a fat content of between 36% and 40%. This makes it much closer to Dutch whipping cream, and you can basically always substitute heavy cream for whipping cream. The difference in fat content is minimal.

And there you have it; the entire list of cream types you can find in the grocery stores. Which ones you can find is depending on where you live and whatever the retail stores buy but with the above list you should be able to replace whatever is mentioned in a recipe with another type. Taking the above considerations into account.

Sometimes, a recipe makes me happier than others. That can be due to all sorts of things, but in this case, it was because the end result was even tastier and more beautiful than I had hoped. To be honest, I’m also extra happy with the photos of this raspberry ice cream.

Photographing ice cream is always challenging because you have to work quickly, and there’s not much room to move around and adjust your setup. For this ice cream, which I made with raspberry jam, I had a few compositions in mind.

Still, I didn’t get the perfect shot right away. That is, until I started scooping and the swirl of the jam became clearly visible. Then, I went wild with my camera! The hardest part was choosing from all the photos I took. The ice cream is perfect for the summer heat!

Why this recipe works

• No machine needed – I love creating easy ice cream recipes that do not require an ice cream machine. This is a perfect and delicious example of that.
• creamy and delicious – Despite the easy recipe, the end result is incredibly delicious and creamy
• No eggs – while most ice cream recipes use egg yolks this homemade raspberry ice cream recipe uses none!

Recipe ingredients

• Heavy cream – the combination of the heavy cream with the condensed milk gives the ice cream a creamy texture. Depending on where you live you can also use heavy whipping cream
• Condensed milk – since condensed milk is already sweetened you don’t need additional sugar. You can replace this with coconut condensed milk as well
• vanilla – you can use either vanilla paste or vanilla extract
• raspberries – you can use as many fresh raspberries as you want in this recipe. The more the better!
• raspberry jam – the combination of the jam with the fresh raspberries makes this ice cream special. You can also use raspberry puree if you want.

How to make the fresh raspberry ice cream

Step 1: Make the ice cream base

Make the base of the ice cream by whipping the cream to stiff peaks. You can use a food processor or an immersion blender. Whatever you have available. Fold the condensed milk and the vanilla through the cream. Now add raspberry jam until you have the desired taste. Keep in mind that freezing the mixture will dull the flavors a little bit so be aware of that.

Step 2: Add the fresh raspberries

​Add the ice cream mixture to a container. First add a layer to the container and spread raspberries on top. Repeat this until all ice cream and all raspberries are used. Add a little bit of raspberry jam on top and swirl it through with a spoon for a nice effect. End with some raspberries.

Step 3: Freeze and wait

Now the hardest part of making this ice cream is waiting. You will need around 6 hours in the freezer before the ice cream is set. Take it out of the freezer 10 minutes before you’re ready to eat so it can soften just a little bit.

Storing the raspberry ice cream

You can store the raspberry ice cream in an airtight container in the freezer for around 3 months.

More Easy Ice Cream Recipes

Do you love homemade ice cream but don’t want complicated recipes or an ice cream maker? Then you’ve come to the right place! I’ve collected lots of easy ice cream recipes that you can whip up in no time. They’re perfect for hot days or when you’re craving a delicious, refreshing dessert. The below recipes are already online but expect more to come soon!

• Strawberry cheesecake popsicles
• Greek yogurt popsicles
• Pistachio ice cream

A tasty and easy recipe for pastry cream or crème pâtissière. One of those great basic recipes that you can use for endless different recipes.

What is pastry cream?

To start with a simple explanation on what pastry cream is; it’s essentially a type of custard that is thick enough to hold its shape. It’s delicious and can be used for different kinds of fillings. The recipe below is my favorite vanilla pastry cream but there is so much you can do with it.

And the good news is; it is incredibly easy to make. Sure you can buy a ready made bag of powder in the grocery store but trust me when I say it is so much tastier if you make it yourself!

Once you’ve made your own, you won’t be so quick to use a ready-made mix again. Not only is it much tastier, it is also incredibly easy to make.

BAKING TIP: As described at the end of the recipe, the pastry cream will keep for several days in an airtight container.

How to make crème patissière

The recipe for making your own pastry cream is super easy. You use pretty simple ingredients and I will soon be giving you lots of ways to use pastry cream in your favorite recipes too. Cream puffs are just one example of what you can do.

You need the following ingredients:

• sugar – I use fine white granulated sugar
• vanilla sugar – you can use a bit of vanilla bean paste or a vanilla pod as well
• egg yolks – I use medium eggs
• flour – I use all purpose flour
• milk – I use whole milk for the best flavor

First you make your egg mixture by splitting the whole eggs and separating yolk from egg white. Take a medium bowl and whisk sugar, vanilla sugar and egg yolks together. You’re not using the egg whites in this recipe but you can save them for making a meringue later.

TIP: Check out my tips on how to beat egg whites to perfect stiff peaks.

Now take a medium saucepan and add the milk. Gently heat the milk until it is hot. Now add a little bit of the hot milk into your egg yolk mixture and whisk till it is incorporated and smooth. While you keep stirring add the remaining milk gradually until you have a smooth milk mixture.

Pour the mixture back into the saucepan and turn up to medium-high heat. Keep stirring while you bring it to the boil and keep stirring until it has a custard consistency. Pour the hot pastry cream into a clean large bowl and cover the top of the cream with a piece of plastic wrap. That way you prevent a film from forming on top of the pastry cream. Leave to cool to room temperature before placing it in the fridge to cool completely.

Check the full recipe in the recipe card below. Some of my favorite desserts like this strawberry custard tart are made with pastry cream!

How to add different flavors to the pastry cream

Once you’ve mastered making this delicious vanilla flavor pastry cream you can vary with adding flavors. You can make a lemon pastry cream or a chocolate cream version for instance. Using chocolate milk instead of regular milk will give it a nice chocolate flavor.

Adding a bit of lemon zest will give it a subtle lemon flavor and there are more ways to add flavors. A common used method is to add some extract. Almond extract is a classic but I will be sharing more tips on flavoring the pastry cream later.

TIP: Looking for more recipes with egg yolks? Try this recipe for Dutch eggnog (advocaat).

A slagroomtaart is probably the most popular Dutch birthday cake there is. Want to make your own Dutch cream cake? It is so easy! In this recipe I will tell you exactly how to bake the cake, fill it and decorate it.

Slagroomtaart recipe

I made my first cream cake in 2015, several years ago now. Its recipe has not been published on the blog until today, but has been in my first baking book since 2016. I have been asked for my cream cake recipe quite often.

Fortunately, I know that many home bakers had my book at home and could just make the cake, but now it’s time to share this delicious cream cake on the blog!

About the cake base

The cake base of a slagroomtaart is very light and airy, we also call it ‘biscuit’ or ‘kapsel’. Think sponge cake or chiffon cake. you could use some lemon zest or spices to have some extra flavor in the cake.​

We use this cake base for a lot of Dutch cake recipes, but the cream cake is definitely the most popular one. In this video, you can see how soft and fluffy the cream cake is:

 

View this post on Instagram

 

A post shared by Laura Kieft | In Laura’s Bakery (@inlaurasbakery)

Dutch Cream Cake Filling

The base of the cream cake is filled with jam and whipped cream. Optionally, a syrup can be brushed on the cake layers to moisten the cake or add flavor. If you make the cake several days in advance, there is a chance that the cake will get a little dry. The syrup prevents this.

When I make this whipped cream cake for special occasions, I usually make it the night before and don’t use the trembler syrup. Usually friends and family eat the whole cake and there are no leftovers.

And then a little bit more about the cake filling, the jam I mean. If you want to go for the classic flavors, you choose strawberry jam. For the cake in the picture, I had chosen a jam made from several kinds of red fruits, but you can basically use any jam you like.

For the whipped cream I use just normal whipping cream as there aren’t a lot of options in the Netherlands, but if you have access to heavy cream that’s an even better option.

Decorating the Cake

To decorate the cake, use hazelnut bresilienne (also known as nougatine). These are toasted pieces of hazelnut with a caramelized layer of sugar around them. Not only beautiful for decoration, but also incredibly delicious. For a change of pace, you can substitute other types of nuts for the crunchy topping. Pecans, for example, are a good substitute.

Another way to decorate a whipped cream cake is to pipe swirls of whipped cream onto the top of the cake and then stick pieces of fresh fruit into them. Kiwi or tangerine slices really belong here. For this version I used kiwi and strawberry, delicious!

Optionally, you can use chocolate decorations (store bought or homemade) to decorate the cake. Or you can order a festive and edible photo print online and stick it on the cake.

How do I cover the cake with whipped cream?

After you’ve filled and stacked the cake layers, it’s time to decorate the sides and top of the cream pie with whipped cream. You can use a piping bag or a spatula, whichever comes easiest. Use the spatula to spread the whipped cream evenly on the outside of the cake. Be sure to save some whipped cream for the swirls on top of the cake.

For the side of the cake, it can be helpful to use a spatula in conjunction with a rotary spatula. You hold the spatula in one place while you gently rotate the turntable.

Finally, decorate the top of the cake with swirls of whipped cream. Fill a pastry bag with the whipped cream and choose a nozzle of your choice (I used a large star nozzle) and hold your piping bag straight over the cake as you start to spray the tufts.

Freezing a cream cake

I do not recommend freezing a cream cake. The whipped cream will dry out and won’t taste as good. However, you can make the sponge layers well in advance and freeze them in an airtight container for up to three months. You can also make the jam and nougatine well in advance and store them until you are ready to make the cake.

That way, you have the cake pieces ready to go, and all you have to do is whip the cream and assemble the cake. It saves time!

Pistachio has always been one of my favorite ice cream flavors, so creating a homemade recipe was inevitable. With this easy recipe, you can whip up a batch of delicious pistachio ice cream in no time with just four ingredients.

While most recipes use egg yolks and whole milk in the ice cream base, this recipe uses condensed milk and heavy cream making it also suitable for pregnant women.

Why you should make this recipe:

• Easy!: The base for this ice cream is my favorite 3 ingredient ice cream. It makes a perfect creamy ice cream.
• No churn: I don’t know about you, but I love an easy ice cream that I can whip up in minutes, place in the freezer and then just wait. No need for churning every half an hour.
• No ice cream machine needed: Like I said: just put a container with you homemade ice cream in the freezer and wait (that might be the hardest part).

Here’s how to make pistachio ice cream:

You really don’t need much to make a delicious ice cream mixture yourself.  I recently shared my recipe for pistachio paste, which is the key ingredient in this ice cream. Let me tell you a little more about the ingredients:

• Heavy cream: Always use full-fat heavy cream, not the light variety. The fat content prevents ice crystals from forming.
• Condensed milk: Since it’s already sweetened, you don’t need to add extra sugar.
• Vanilla paste: You can also use the same amount of vanilla extract. Or for a different flavor profile use a bit of almond extract.
• Pistachio paste: If you don’t make it yourself from raw pistachios, use an unsweetened variety with 100% pistachios, if possible. Depending on where you live it might be called pistachio butter.

Pistachio Ice Cream with an Ice Cream Maker

This recipe has been developed so that you don’t need an ice cream maker. However, using an ice cream machine will allow you to enjoy your churn ice cream more quickly.

So if you cannot wait to taste homemade ice cream you might want to use a machine. But as mentioned that is not necessary for this recipe.

If you do own a machine use the manufacturer’s instructions for making the ice cream.

Storing pistachio ice cream

Homemade pistachio ice cream should be stored in an airtight container in the freezer. Ideally, it should be stored in a separate freezer, as the temperature there is more consistent.

A shallow freezer container can be handy because it allows the ice cream to reach the right temperature more quickly when you want to serve it. I like to use glass freezer containers for this purpose.

How long does pistachio ice cream keep?

You can store it for up to three months. Once you have defrosted it (even partially), it is best not to refreeze it.

More easy ice cream recipes

I can almost smell summer, so it’s time to dig out the best ice cream recipes! I’ve put together a great selection of my two favorite popsicles for you. But stay tuned for more ice cream recipes soon.

• Strawberry cheesecake popsicles
• Yogurt and mango popsicles
• Raspberry no churn ice cream

This easy recipe for cream cheese frosting is perfect for a carrot cake, red velvet cake, and really any kind of cake or pastry. What about cinnamon rolls with a creamy layer of homemade cream cheese icing?

Making Cream Cheese Frosting

The first time I made my own cream cheese frosting was, of course, for a carrot cake. I was an instant fan of this delicious cream cheese icing and use it regularly for all kinds of other recipes.

This frosting is made with a few simple ingredients: a combination of butter, powdered sugar, vanilla extract and, of course, cream cheese. The butter adds firmness and the vanilla extract and powdered sugar add flavor and sweetness.

Level of sweetness

I intentionally didn’t make the frosting too sweet, so you can make it a sweeter frosting if you like by adding more powdered sugar. If you add more icing sugar, the structure will be somewhat firmer.

This recipe is my absolute favorite frosting and a lot of my family and friends really love it as well. I recently made red velvet cupcakes for them with a nice swirl on top and they were gone before I knew it.

Cream cheese frosting as a filling

As you can see from the carrot cake in the photo, you can use this frosting to fill a layered cake. If your frosting is still a little on the soft side after you make it, just put it in the refrigerator for a while until it is firm enough. You can also pipe swirls of cream cheese frosting, but not as high or tight as you are used to with my buttercream recipe.

I like to use room temperature butter for this recipe as it’s easier to mix it until light and creamy. I do use cold cream cheese, because it will make sure the frosting isn’t getting too thin. The brand of cream cheese I use is Philadelphia, I like the structure and it works every time. Make sure you use a full-fat cream cheese, I noticed the cheaper ones are an other type of cream cheese and are often too thin and watery.

BAKING TIP: Read more about the difference between cream cheese frosting and buttercream.

How to combine easy cream cheese frosting

I already named a few of my favorite recipes which are going really well with this frosting recipe. I will make a small list of baked goods that are perfect for this frosting. And after that I will list some ingredients that pair very good with the frosting as well.

​Recipes that go well with cream cheese frosting:

• Carrot cake (cupcakes)
• Red velvet cake (and cupcakes)
• Cinnamon rolls
• Spice cake
• Pumpkin cake

Ingredients that pair well with cream cheese frosting:

• Fresh fruit
• Chocolate
• Spices (like cinnamon, gingerbread spice mix, etc.)

As you can see, this frosting is perfect for fresh and fruity summer recipes, but also for the warmer flavors of fall. That makes it the best cream cheese frosting recipe ever if you ask me.

Imagine this: a delicious, creamy banana bread that tastes like a real treat. Look no further, this is the right recipe for you! The cream cheese mixed into the batter makes the most perfect cream cheese banana bread. You will love it!

Banana bread + cream cheese

I love a good banana bread. I make my recipe for healthy banana bread the most, but sometimes I love to make this banana bread with cream cheese. Where my healthy banana bread has no sugar of butter in it, this one does call for butter and sugar. And more important: cream cheese! It really takes a banana bread to the next level.

There are multiple ways of incorporating cream cheese into you banana bread. I chose to add it to the batter for that perfect creamy and moist results. But you could also make a banana bread with cream cheese filling by adding a sort of a cheese cake mixture in the batter before baking.

Another delicious variation: add a cream cheese frosting to your banana loaf after baking! To be honest, you could even do that with the recipe for my cream cheese banana bread. I’ll promise it will taste amazing with a cream cheese layer!

How to make this banana bread

The recipe speaks for itself, but I will share some tips with you so you get the best results and this will become your favorite banana bread recipe!

Most important: the bananas! I always use overripe bananas for the best result. Mash the bananas with a fork or use a hand blender. It’s perfectly fine to have some lumps in your mashed banana. But if you like a more smooth batter, use a hand blender.

For my healthy banana bread I only use a whisk or spatula to make the batter, but for this recipe you will need an electric mixer. It’s important to mix butter, cream cheese and sugar into a creamy mixture and a electric hand- or stand mixer with the paddle attachment is best for that. Unless you have very strong arms 😉 .

The entire recipe is in the recipe card down below. But it’s actually no more than mix all the wet ingredients together and then add your dry ingredients and mix until incorporated. After that, you’ll pour the batter into a prepared loaf pan and your easy banana bread recipe is ready for the oven!

Oh and for preparing you loaf pan: you can use a nonstick spray, grease it with butter and dust with flour or just line it with parchment paper. Just pick you favorite way for a prepared baking pan.

And after baking: enjoy you best homemade banana bread recipe ever!

How to store this banana bread

I’ve written a separate blog post about this subject. So if you want to know everything about storing banana bread, I recommend to read that post. Just looking for some quick tips? I will share them here!

• On room temperature, the bread will stay fresh for 2-3 days, wrapped in aluminum foil.
• In the freezer you can store the banana bread for up to 3 months. Store in an airtight container, or in freezer bags. Just make sure to wrap them airtight to prevent freezer burn.

I like to store my banana bread in slices. If you store them together in a container or freezer bag, make sure to put some pieces of parchment paper between the slices. This will prevent them from sticking together.

Before you wrap up you loaf for storing on room temperature or in the freezer: make sure you have let it cool to room temperature on a wire rack.

The perfect summer recipe with a Dutch twist: stroopwafel ice cream! You will absolutely love it.

You already know I have this love for all things stroopwafel. I’ve already shared my favorite recipe for making Dutch stroopwafels yourself. If you can’t be bothered to make the stroopwafels, you can use other waffles of your own choice.

Stroopwafels are essentially (a sort of) syrup waffles and nothing is more tasty than a warm stroopwafel if you ask me. Stroopwafel is a very popular Dutch cookie, and on my Dutch website, this is one of the favorite flavors of ice cream.

Why this recipe works

• No machine needed – this ice cream recipe is not only super easy, you also don’t need a ice cream maker to make it. The only thing needed is a bit of patience.
• For all cookie lovers – the combination of creamy ice cream with crunchy cookies is one of my favorites!

Recipe ingredients

You really only need about 4 ingredients for this simple recipe.

• ​Heavy cream – or use heavy whipping cream
• Condensed milk – this is essential for making ice cream without a machine!
• cinnamon – cinnamon is delicious in combination with the cookies, but optional
• stroopwafels – or other cookies of your choice
• Optional – caramel sauce

Making the stroopwafel ice cream

Making the ice cream is super easy. You whip the heavy cream until you have stiff peaks. Fold the cinnamon and the condensed milk in until smooth. Chop the stroopwafel cookies into small pieces and fold them into the mixture.

Add to a airtight container and – if you want – add some of the caramel on top. Use a fork or a skewer to mix the caramel, making a swirl.

Place it into the freezer and let it set in about 6 hours.

Storing the stroopwafel ice cream

You can store the ice cream with stroopwafels in the freezer for up to three months. But I guarantee it will be finished so much faster than that!

When it comes to flavor, I always prefer cream cheese frosting to buttercream frosting. But I do use buttercream often enough, simply because sometimes it is more appropriate for what I am making. So there is a difference in use, but also in taste. Today I will discuss the difference between buttercream and cream cheese frosting, because choosing the right frosting for your project is an important decision.

Buttercream

There are several recipes for buttercream. From the simplest 1:1 with powdered sugar and butter to the Swiss meringue buttercream or Italian buttercream. Each buttercream has its pros and cons, but we will explain that one day in an article about all types of buttercream. When I talk about buttercream in this article, I mean a standard buttercream like the one you get with this ermine frosting recipe.

But it could also be a flavored or colored buttercream. By the way, the linked recipe does not taste like butter, it is really a nice airy cream that tastes creamy but doesn’t have that overpowering butter taste. It’s a simple buttercream recipe and definitely my favorite. If you’ve never tried making a buttercream with flour in it this is your hint to do so for next time. The smooth consistency will be your new favorite. But again, with any type of frosting; it always depends what you’ll be using it for.

How to use buttercream

Buttercream is mainly used to decorate cakes and cupcakes. It is very easy to work with and it is great for piping and cake decorating in general. This is why this traditional buttercream is used most often in America, where people love larger-than-life layer cakes. Cupcakes are also still very popular in the United States.

The biggest difference between my ermine frosting recipe and a recipe for traditional American buttercream is that – on average – the American recipes use more sugar and instead of unsalted butter they use shortening. This creates a beautiful really white buttercream and this is usually called a buttercream frosting. Of course while tastes differ and are mostly depending on your personal preference, I like to think that the ermine frosting is tastier compared to a traditional buttercream.

One of the great things about buttercream is that it is ideal for piping beautiful swirls and it doesn’t flatten out or at least not much. It is also perfect for adding in colors. I prefer to work with gel-based colors. I find the color more consistent and easier to get to the right vibrancy. So in general buttercream is a pretty allround frosting to use and I always use it to create beautiful smooth cakes. It’s also ideal for using certain kind of piping nozzles. When using buttercream I know that the shapes I make will keep perfectly.

When I want a really smooth end result, I will always choose buttercream.

Cream Cheese Frosting

Cream cheese frostings vary in use and taste. Let’s start with the taste, compared to regular buttercream a cream cheese frosting is even creamier and has a richer and deeper flavor. It has a slightly more tangy flavor and yes you can still taste the cream cheese but it doesn’t dominate the end result. I love using a cream cheese icing as it has a beautiful creamy texture and I love the flavor best. My favorite cream frosting recipe is this one. The perfect consistency for a red velvet cake recipe for instance!

If you want to finish a cake with a generous layer or decorate it, you are less likely to use cream cheese frosting. I sometimes pipe it on a cupcake or spread it on a cake, but I know the result will not be as smooth as buttercream. It is also more important for this frosting to set in the fridge than with buttercream. A cake with cream cheese frosting should be kept in the refrigerator at all times.

You could use cream cheese frosting for decorating the cake, but it will be less stable due to the needed temperature. Buttercream will keep better at room temperature which is great if your cake has to be out of the fridge for a bit.

How to use cream cheese frosting

So what is cream cheese frosting good for, you may ask? Cream cheese frosting is used because of its flavor and the fact that it combines beautifully with cakes like red velvet or a carrot cake.  So if you’re going to use cream cheese, use it for flavor more than for decorating.

I love using full-fat cream cheese for that same reason. While there might be a place and time for low-fat cream cheese, I would never pick it if I had the choice. The type of cream cheese used also makes a difference to the end result

Recipes

Recipes that would be delicious with cream cheese frosting:

• Cinnamon rolls
• Red velvet cake
• Carrot cake
• Apple sauce muffins

Recipes that would be great with buttercream:

• Strawberry cupcakes
• Vanilla cupcakes

This is a classic and one of the most delicious recipes for tartlets. I’m talking about strawberry tartlets with pastry cream, of course! The buttery crust goes so well with the delicious strawberries and makes for a perfect summer dessert.

Strawberry tartlets

How cheerful are these strawberry tartlets? They are perfect for high tea as they are not too big. I filled each strawberry tartlet with pastry cream. In principle, you can use any kind of fresh fruit to top the tartlets. But it is hard to beat the combination of a crispy tartlet base, fresh strawberries and the rich pastry cream.

What do you need for making these mini strawberry tartlets?

For making these pretty little tartlets it is important to know that to make these I used a specific mould from my own line of products but these are pretty similar. Of course you can use other little tart pans if you want but keep in mind that it might also have an effect on the total number of tartlets and/or the preparation time needed. I also like to use pastry cases with removable bottoms for easy removal of the tartlet shells once baked golden brown.

For making these beautiful fruit tarts you will also need pastry cream. For that you need to follow the recipe I linked to here.

Other than that you need the following ingredients at room temperature:

• all purpose flour 
• almond flour – you need only a little bit of almond flour so you can replace with regular flour if you don’t want to use it.
• icing sugar
• unsalted butter
• salt
• egg

And for the filling fresh strawberries and the pastry cream. In addition you will need plastic wrap for wrapping the tart dough, a mixing bowl, rolling pin and your tartlet molds. You can make this in a stand mixer but quite frankly it is so easy that you can also make this quickly in a bowl with your hands or with a hand mixer.

Once made and baked golden brown you can fill the tart shells with the delicious cream and finish the mini tarts by adding the fresh strawberries. Optionally you can add a bit of whipped cream on top. A delicious dessert in no time at all!

Strawberry Tartlets

Strawberry tartlets are definitely in my top 3 favorite strawberry cakes. Especially when strawberries are in season, I highly recommend making something delicious with strawberries every week. Luckily, strawberry season lasts all summer long, so there are plenty of strawberry recipes to inspire you. Here are a few strawberry recipes to try:

• Strawberry Cheesecake Bites
• Strawberry cheesecake cookies
• Strawberry custard tart
• Strawberry cupcakes
• Strawberry crumble cake

Want to make carrot cake? This easy recipe makes a creamy, fluffy and spiced carrot cake. The best carrot cake recipe I’ve ever had! So if you’re a carrot cake lover I would urge you to try this recipe!

The best carrot cake ever

Here it is at last: a recipe for carrot cake! And if I may be so bold, this really is the most delicious carrot cake ever. I had eaten a lot of carrot cakes and had a clear idea of what I wanted my version to be. The result was even more delicious than I had hoped, so you can understand how happy I am with this easy carrot cake recipe.

This carrot cake is airy, creamy, and has just enough spices. It’s perfect on its own, but when paired with the cream cheese frosting, it’s a real party. I made a layer cake out of it myself, but hesitated for a long time about whether to bake it in a bundt. I’m sure it would also look great with cream cheese frosting and walnuts on top.

Baking tip: Did you know that you can make carrot cake in an air fryer? I’ll share the recipe for that soon too.

What is a carrot cake?

A carrot cake is a cake in which grated fresh carrots are mixed into the batter. This not only gives the carrot cake a beautiful color, but also gives it a slightly sweet taste and a nice smoothness.

In addition, carrot cake always contains a special spice mixture consisting of at least cinnamon and ginger, but preferably also nutmeg and cloves.

Before the recipe came to Holland, it was already very popular in England and later in America. That is why we have so many words for this delicacy. Think worteltaart (in Dutch), carrot tart or carrot pie, depending on which country you live in.

Personally, I like to stick to the official English name carrot cake as most people would refer to it that way. Even most people in The Netherlands.

Carrot cake topping

One final element that a carrot cake is known for is the topping. A carrot cake topping is usually called a frosting, a cream cheese frosting to be exact. This is my favorite cream cheese frosting recipe. This is a mixture of cream cheese, butter, powdered sugar and vanilla.

It seems that this frosting is a modern addition, not found in old recipes. Whoever came up with it, I am very grateful, because the sweet and creamy addition of the frosting completes a spicy carrot cake!

Carrot Cake Recipe

In my opinion, a carrot cake should have a deliciously creamy base, but the layers should also be nice and fluffy and with moist crumbs. To get both that creaminess and lightness in this carrot cake, I played around with the ingredients. Below I will tell you a bit more about the role of the ingredients in this layer cake:

• Eggs provide the binding, structure, and rising of the batter.
• Sunflower oil has a neutral flavor and also gives the cake a creamy and smooth texture, even when cooled. You can substitute for another vegetable oil. You can substitute unsalted butter or melted coconut oil, but it will make the cake a bit firmer.
• Vanilla extract is a subtle flavoring and can be substituted with other types of vanilla if desired. Or check how to make your own vanilla extract.
• Light brown sugar adds extra flavor and contributes to the cake’s creamy texture.
• All purpose flour is the base of the cake.
• Baking agents, including baking powder and baking soda, also make the cake rise. Read more about why I combine these two baking ingredients.
• Spices (ground cinnamon, nutmeg, ginger, cloves, and salt) are the real flavor makers and, in the right proportions, provide the real carrot cake flavor.
• Of course, carrot is a must and is traditionally added to make the cake sweeter. The moisture from the grated carrots also makes this a deliciously moist cake. I like to use a coarse grater or box grater to grate the carrots. You can also use a food processor if you prefer.
• Walnuts taste great in a carrot cake, but if you don’t like them, you can just leave them out of the recipe.
• Cream cheese frosting seems to be a fairly recent addition to the classic carrot cake recipe, but it makes it irresistibly delicious, if you ask me. Still, I can’t imagine the cake without the frosting.

As always make sure all ingredients are at room temperature before you start baking your homemade carrot cake recipe.

Frangipane is a delicious filling for cakes, pies, tarts and other pastries. You bake this velvety almond cream in tart bases or in cakes, including various types of French pastries. Another bonus is that frangipane – using only ground almonds – is naturally gluten free.

What is frangipane?

Frangipane, as the name suggests, is a basic French recipe (also called creme d’amande) for a cake filling based on almond meal, sugar, eggs and butter.

Funny enough it took me quite a while before I first started using frangipane. And it is such a great addition to so many different baking dishes, that I’m not sure anymore why I didn’t use it sooner.

It’s also a recipe that appears in many French pastry recipes (like galette des rois!) and it is delicious when used as a pastry cream in fruit tarts or in a shortbread base tart.

A frangipane almond filling is baked and makes a tart or pie nice and creamy. It is often combined with fresh fruit, simply because that is a classic combination.

I love using it with summer fruits. You only need 4 ingredients to make your own frangipane tarts and you can make it in a few minutes. ‘A child can do the laundry’ as we like to say here in the Netherlands (meaning that it’s really easy)!

Frangipane Recipes

This almond cream filling is a true French classic. It consists of a crispy tart shell filled with a baked frangipane filling. A common name for such a tart is a bakewell tart. You might have heard of this before. This filling is sometimes topped with apples or pears, which adds a nice fresh element.

It’s also delicious as a croissant filling and you might have tasted it before in almond croissants (my favorite croissants!) I have made a pear frangipane tart in this way that is simply unbeatable. And you can expect some delicious frangipane based recipes in the coming weeks and months. I’ve got quite a few lined up already.

What you need

You need just a few simple ingredients to make a homemade frangipane cream, unless you want to make your own almond flour from whole almonds (white ones). If that is the case, use a blender or food processor. Be careful not to grind the almonds too long, as this will release the fats and make an almond butter instead of almond flour.

The frangipane is very easy to spread on a pie base using a spoon or a pastry bag. I personally find it very handy to use a palette knife to smooth it all out (as shown in the photos), but if you don’t have one at home, a spatula or knife will work just as well.

The recipe below is for the basic frangipane almond cream and gives you the main ingredients but keep in mind that you will need a base to use the frangipane on and that is had to be baked.

As a base, you can use buttery puff pastry, a pie crust, short crust or a store bought tart shell. There are different ways of using the creme frangipane and I’ll be sharing more on that later.