German Herrencreme

Authentic German Herrencreme Recipe

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4 People

I love a good herrencreme. It’s one of those delicious desserts that you can whip up in a few minutes. It’s also one of those tasty treats that you can sit down and relax. Herrencreme tastes like a fancy ice cream and makes you feel as if you were at a ball sampling the hors-d’oeuvres before the king makes his announcement.

Speaking of Kings, my brother gets married tomorrow! Yay!! 🎉🎉💒💐⛪🎉🎉

(Huh, I didn’t know I could include those emojis. Super cool!)

I’ve almost finished his cake, decorations for his car and the reception! There’s still a bunch to do! I’m super excited for him, he’s an awesome guy. Whatever he does, I know he’ll be successful.

I could talk about him all day, but both of us have things to do 🙂 SO with that in mind, let’s quickly learn how to make herrencreme.

Interesting fact, herrencreme is often eaten after a large meal or special occasions such as weddings. (Did I select this by chance? 🙂 )

Authentic German Herrencreme


If you already know how to make a pastry cream, then you will not be surprised at how easy this is. I mean, if you can make pastry cream you can simplify this down to two steps.

Super Fast Herrencreme Recipe

  1. Make pastry cream
  2. Fold whipped cream into a pastry cream

But if you can’t, then you are in luck! I’ll show you how to make it! (Mind you, the pastry cream I typically make is slightly different from the cream we make for herrencreme. See what I mean!)

First, we need to gather our ingredients:

  • 100 grams (½ cup) of sugar
  • 18 grams (~2 tablespoons) of cornstarch
  • 42.5 grams (2 tablespoons) of flour
  • 1 pinch of salt
  • 3 large egg yolks
  • 5 milliliters (~1 teaspoon) of vanilla extract
  • 500 milliliters (~17 fluid ounces) of milk
  • 100 grams of block chocolate
  • 200 milliliters (~7 fluid ounces) of heavy cream
  • Almond extract, to taste

German Herrencreme Recipe

If you go on to make pastry cream in the future, then you’ll find similar directions to mine here. Whenever I make the cream, I always think of chunky cream of wheat. YUCK. I can’t stand that. If you keep that in mind, then you’ll understand why I make my cream the way I do.

First, we need to whisk together the dry ingredients, which are the sugar, flour, cornstarch, and salt. This will give the dry ingredients a more even dispersal when mixed with the wet. (We won’t have chunks of cream that are really salty or really sweet.) In a separate bowl, take the egg yolks and gently stir in the vanilla extract. Pour the dry ingredients into the vanilla-yolk mixture and whisk it together. This will form a thick paste. So don’t worry if it seems a bit off. I can promise you that this will act as a roux and help hold our cream together!

Second, place a pot on the stove. Once it gets warm, pour in the milk and allow the milk to heat up. Once whisps of steam start to rise off of the milk, then we’re ready to move onto the next step!

German Herrencreme

For the third step, I’ve seen this done many ways. (Well, I’ve also seen people pour each ingredient separately into the milk. But let’s not talk about that.) Often, bakers will pour the egg yolk paste directly into the pot. Every time I’ve tried that I always scramble the eggs. The pot is WAY too hot, or the pot isn’t big enough and I spill. I’ve encountered too many problems to feel comfortable doing that. Instead, I pour the milk paste into the egg yolk paste. And then I whisk until it is fully incorporated. Try it! It always works for me! Only pour a bit in at a time, it’s just easier.

Next, place a strainer on top of the pot that held the milk. Slowly pour the mixture through the strainer into the pot. (This will catch any eggshells or chunks that we missed.) Place the pot on a medium stove. Stir until the mixture thickens. Once it thickens, stop stirring and wait until a few bubbles form. Then quickly remove the pot from the heat and stir for a minute.

How to Make Authentic German Herrencreme

Pour the pastry cream through a strainer into a bowl. Cover the cream with plastic wrap and chill completely.

OK! We’re almost there! We’ll be eating our herrencreme in no time!

Select your favorite topping (chocolate is traditional, so I used that if you use chocolate grate it into small pieces).

Beat the heavy cream into whipped cream. Then gently fold the pastry cream and the whipped cream together.

To serve, scoop the herrencreme into a bowl and then top with fruit and/or your favorite topping (the grated chocolate)!

Make Authentic German Herrencreme

My goodness! I can’t believe I typed all that in a rush! That is a rather simple recipe for herrencreme! I know you’ll love the herrencreme as much as I!

Let me know what you think! You can whip this up in a few hours, try it!

Check out my German food posts on Instagram with the hashtag #MarchGermany

View Print Layout

German Herrencreme

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 2 hours
  • Serves: 4 People

Herrencreme is a German pastry cream that is mixed with whipped cream and topped with chocolate. While typically eaten after lunch, herrencreme can also be found at large events such as weddings. In 2 hours you'll be able to have your own bowl of herrencreme.


  • 200 grams (½ cup) sugar
  • 18 grams (~2 tablespoons) cornstarch
  • 42.5 grams (2 tablespoons) flour
  • 1 pinch salt
  • 3 large egg yolks
  • 5 milliliters (~1 teaspoon) vanilla extract
  • almond extract, to taste
  • 500 milliliters (~17 fluid ounces) milk
  • 100 grams chocolate
  • 200 milliliters (~7 fluid ounces) heavy cream


  • 1)

    Mix eggs and dry ingredients: In a small bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg yolks and vanilla extract to the bowl. Whisk the yolks and extract into the dry ingredients. This will form a thick paste.


  • 2)

    Warm the milk: Pour the milk into a warm pot. Heat it up until you start to see wisps of steam. Do not allow the milk to boil.


  • 3)

    Add milk to the egg paste: Pour a little of the milk into the egg mixture. Whisk until fully combined. Continue to add milk and whisk until the milk is fully incorporated.


  • 4)

    Thicken the pastry cream: Place the pot back over medium heat. Whisk constantly for a few minutes. The mixture will appear loose and frothy. After a few minutes, the mixture will begin to thicken to a pudding-like consistency. When it thickens, stir occasionally until bubbles begin to form. Remove from the heat and stir for another minute.


  • 5)

    Cool and store: Place a strainer over a bowl. Pour the cream through the strainer. Gently press the cream through the strainer. Directly cover the pastry cream with plastic wrap and chill completely.


  • 6)

    Grate the chocolate: Using a handheld zester, grate the chocolate into small pieces. Set aside.


  • 7)

    Beat the heavy cream: When the cream has completely cooled, whip the heavy cream until soft peaks form.

  • 8)

    Fold the creams together: Gently fold the whipped cream into the pastry cream.

  • 9)

    To serve, scoop the herrencreme into a cup or bowl and top with the grated chocolate.


  1. If you choose to add the almond extract, add it with the vanilla extract.
  2. In case there are egg shells, try placing a strainer in the pot before pouring in the egg and milk mixture.
  3. For a lighter herrencreme, simply fold in more whipped cream.
  4. Keep the plastic wrap in direct contact with the cream otherwise a skin will form.
  5. This is essentially a vanilla pastry cream (vanilla custard) with whipped cream and chocolate.
  6. The cream will keep for several days in a refrigerator.

Like how it tastes or have a question? Let us know here :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Recipe Next Recipe