A Staple Filling for Many Desserts
In Denmark, kagecreme is the classic filling for the fødselsdagslagkage (Danish birthday layer cake) and appears in countless pastries and desserts. You can buy it as a powdered mix in Danish grocery stores, similar to vanilla pudding mixes sold in the U.S. When we run out of kagecreme from our trips to Denmark we sometimes substitute American vanilla pudding mix, but the flavor and texture aren’t quite the same. That’s why we developed this easy homemade version that captures the smooth, vanilla-forward character of traditional kagecreme.
Delicious & Easy
This pastry cream is silky with a gentle vanilla aroma, and it’s surprisingly quick to make. Kagecreme is versatile — use it to fill cakes, tarts, eclairs, buns, trifles, or traditional Danish treats like vandbakkelser (choux buns). The homemade version offers better flavor and texture than most store-bought mixes.
Here are a few recipes where kagecreme works beautifully:
- Spandauer (Danish Pastry with Custard or Jam)
- Lagkage (Danish Birthday Layer Cake)
- Blåbärsbullar (Blueberry Buns)
The Basic Technique
Making kagecreme is straightforward: heat milk until it’s just simmering, whisk the remaining ingredients (except the butter) together in a heatproof bowl, and temper the eggs by gradually adding hot milk while whisking. Tempering prevents the eggs from curdling—pour slowly and keep whisking. Once tempered, combine everything in the saucepan and cook while whisking until the mixture thickens. Finish by stirring in cold butter for a glossy, rich finish. Cover the cream directly with plastic wrap to prevent a skin from forming and chill before using.
Check Out Our Youtube Video!
For a step-by-step visual demonstration, watch the recipe video embedded below.
Kagecreme (Danish Pastry Cream)
Pin Recipe
IMPORTANT NOTE:
We develop our recipes using a digital scale and metric measurements (grams and milliliters); cup measures may vary. We also test recipes in a convection (fan) oven.
Ingredients
- 3 large egg yolks OR 4 medium egg yolks
- 50 grams sugar
- Pinch of salt
- 1 tsp vanilla extract
- 25 grams cornstarch
- 400 ml whole milk
- 28 grams unsalted butter
Instructions
-
In a large heatproof bowl, whisk together the egg yolks, sugar, a pinch of salt, vanilla extract, and cornstarch until smooth.
-
Heat the milk in a saucepan over medium heat, stirring occasionally to prevent sticking. When small bubbles form at the edges and the milk is just simmering, remove it from the heat. Slowly whisk about half of the hot milk into the egg mixture to temper it—add the milk gradually while whisking to avoid curdling. Placing a towel under the bowl helps keep it steady.
-
Pour the tempered egg mixture back into the remaining milk in the saucepan and whisk to combine. It’s easiest to do this while the pan is off the heat.
-
Return the saucepan to medium heat and whisk continuously. As the mixture heats, it will begin to thicken—starches set near a simmer or gentle boil. Once bubbles break the surface, whisk for about 30 seconds to ensure full thickening. Remove from heat and whisk in the butter until smooth and glossy.
-
Transfer the cream to a bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Chill in the refrigerator for 1–2 hours until fully cooled. Once chilled, the kagecreme is ready to use as a filling for pastries, cakes, or any dessert that calls for a rich vanilla custard.
