Cream for panettone

Name: Cream for panettone
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Whole milk 2.1 cups; Sugar 0.7 cup; Cornstarch 3 ½ tbsp; Egg yolks 5; Orange juice ¼ cup; Orange peel 1; Lemon peel 1; Cointreau 2 tsp; Vanilla bean (the seeds) 1

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Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + cooling time

PRESENTATION

In Lombardy, mascarpone cream for panettone is such a classic for the holidays, but you know, some families really enjoy mixing it up with something lighter. Milan, where panettone first appeared, often sees folks adding a bright citrus twist to this traditional dessert. It is pretty awesome. They make a smooth and velvety cream without mascarpone, and it really lets that orange flavor shine. Sometimes, there’s a splash of Cointreau for a gentle, tangy kick. So, so good. The result? A moist and rich topping that makes each slice of traditional Italian panettone taste extra special, trust me. If you're going alcohol-free, just skip the liqueur and enjoy the zesty orange aroma—it totally fits the Northern Italian Christmas vibe. Plus, this panettone cream filling is fantastic for pandoro too. Seriously, don’t hold back on creativity when dessert time rolls around during the holidays.

You know that moment when someone brings out panettone with mascarpone cream? Everyone lights up, but this citrus cream offers a fresh, inviting take. And instead of the usual mascarpone cream recipe, this version feels more playful. Which is great. You can explore different ways to serve it. Some families in Lombardy slice panettone and layer it with this creamy, sweet filling—like a giant cake. Others fill mini panettone or stuff pandoro for a surprise in every bite. The cream’s silky texture? It makes it super easy to spread or dollop. And look, it holds up well with festive toppings like candied oranges or chocolate shavings. Whether you stick to tradition or try new panettone dessert ideas, this cream really enhances Italian Christmas desserts and helps everyone get into the holiday spirit, no matter their age or taste. For real. The dessert often sparks conversations long after the last tender piece is gone. It’s a cherished treat worth bringing back year after year. So, whether you're hosting a festive gathering or enjoying a quiet holiday dinner, this cream is sure to bring joy and warmth to your table.

How to prepare Cream for panettone

To prepare the cream for panettone, first heat the milk in a saucepan together with the orange zest 1, lemon zest 2, and the seeds of the vanilla bean 3.

Meanwhile, pour the egg yolks and sugar into a bowl 4 and mix with a whisk 5, then add the cornstarch 5 and mix again 6.

Add the orange juice 7 and blend with the whisk 8, then pour in the hot milk gradually, straining it through a sieve 9.

You should obtain a homogeneous mixture 10. At this point, return it to the saucepan 11 and let it thicken over medium-low heat, stirring continuously 12.

Once the cream has thickened, turn off the heat and flavor with Cointreau 13. Stir well to blend it homogeneously. Transfer the cream to a bowl and let it cool completely 14. Your cream for panettone is ready to be enjoyed 15!

Storage

The cream for panettone can be stored in the refrigerator for up to 2 days in an airtight container.

It cannot be frozen.

Advice

By adding Cointreau while the cream is still warm, the alcohol tends to evaporate, and only the aroma will be noticeable. If you prefer to taste the alcoholic note, you can add it after the cream has cooled down.

Alternatively, you can omit the Cointreau and use only the orange juice.

For the translation of some texts, artificial intelligence tools may have been used.

Cream for panettone

PRESENTATION

How to prepare Cream for panettone

Storage

Advice

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