Nanaimo bars

[Pastrylove]

I was making the filling for the nanaimo bar slice. I beat the butter, icing sugar and custard powder until combined fully (becomes a thick mixture). I then added the cream which was straight from the fridge and the mixture went quite lumpy. I put the speed up hoping that would eliminate lumps however most of them remained.

I have made this before and havent incurred this problem with lumps. I think last time i made it i added the cream gradually instead of all at once. Could that be what caused the lumps from the custard powder? Or perhaps because the cream was very cold?

Thanks very much I would like to make this today but dont want to mess it up again !

 

[retired baker]

the butter was too cold and/or the cold shock of the cream curdled everything.
if it happens again you can rescue by warming the bowl as you whip.

 

[Pastrylove]

ok great thank you ! I must have been the cold cream then because i whipped the butter first on its own and it was very soft.

I will try again with cream not straight from fridge

 

[Mona]

The lumps in your Nanaimo bar filling are likely due to the cold cream. Adding the cream gradually, instead of all at once, can help prevent this. Also, try using room temperature cream to avoid shocking the butter mixture. Be sure to beat everything thoroughly and sift the custard powder to ensure a smooth texture.