- Crack the eggs over a separate bowl: If you're saving your egg whites for later, be sure to crack your eggs over a separate bowl to avoid yolks or shells getting into them.
- Place plastic wrap on the surface of the cream: As the cream cools initially, it'll start to form a skin, which can be hard to stir back in. To prevent this, place a piece of plastic wrap against the surface.
- Speeding up the cooling process: Need your vaniljekrem in a hurry? You can speed up the cooling process by placing the bowl of cooked cream over an ice bath. Stir continually to keep it from clumping as it cools.
Storage: Vaniljekrem can be kept in the refrigerator for up to 3-4 days. Stir well before use.