If you want to use the custard cream you have just made for baking applications then you shouldn’t add ingredients that cause a whipped cream effect.

In case you are willing to use the custard cream you have just made for applications that require baking or freezing, you should wait 30 minutes after you have prepped it.

If you choose to go with Recipe 3 (boiled process), once the custard cream has cooled down, you have to whip it in the mixer so it sets and then you can whip it with any other usual ingredients.

If you wish, you can add while mixing, a certain amount of fresh cream or vegetable cream (up to 2 kg). By doing so the end result will be richer. In any case, the vegetable cream should always be added at the end.

If you want to replace a part of the water with fresh cream or vegetable cream then for each amount of water you subtract, double the cream amount you add. For example, if you lower the water dosage by 500 gr then you should add 1 kg of fresh cream (not whipped).