Snowflake cream is a soft milk cream, made with milk cream, ricotta, and whipped cream, the perfect cream for every soft and creamy dessert, usually used to fill the brioche known as snowflake, invented at Poppella pastry shop in Naples. I tried to replicate the cream at home from those soft filled brioches, and I must say the result is surprising, and it can be used like a regular cream to fill or accompany any dessert. If you love the delicate milk flavor, it will be ideal, then with ricotta it becomes even more delicious, and the cream gives the right soft consistency that makes every dessert a true masterpiece of pastry. So what are we waiting for, here’s the recipe.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Snowflake Cream
- 8.8 oz ricotta
- 2 tbsp sugar
- vanilla extract
- 7/8 cup whole milk
- 2.5 tbsp cornstarch
- 2 tbsp sugar
- to taste vanilla extract
- 7 oz heavy cream
- 8.8 oz milk cream
Tools for Preparing Snowflake Cream
- 1 Saucepan
- 1 Kitchen Spatula
- 2 Bowls
- 1 Electric Mixer
- 1 Small Bowl
- 1 Plastic Wrap
Steps for Preparing Snowflake Cream
Let’s prepare the milk cream right away. In a saucepan, mix cornstarch (or flour, or cornstarch) and sugar, add vanilla extract and then gradually add the milk, stirring to obtain a smooth cream without lumps, then pour all the milk and cook, stirring continuously until boiling. Place it in a small bowl, cover with plastic wrap touching the surface, and let it cool down.
In a bowl, work the drained ricotta until very creamy, add sugar and a little vanilla, and work with the mixer.
In a clean bowl, whip the cold cream from the fridge using clean beaters. Whip it to stiff peaks. Add a little whipped cream to the ricotta cream and fold gently with a spatula with gentle movements from bottom to top.
Mix the remaining whipped cream with the milk cream, obtaining a delicious diplomatic milk cream. Incorporate it little by little with a spatula with gentle movements from bottom to top to avoid deflating the cream.
Now, combine the ricotta cream with the diplomatic milk cream, again using the spatula, and at this point, our snowflake cream is ready for all uses. Store in the fridge until ready to serve. If you haven’t tried snowflakes yet, they are too good, the recipe is at the top of the description.
